- 200g glutinous rice powder
- 250g red bean
- 50g white sugar
- 25g lard
- 15g osmanthus sugar
- Vegetable oil
Add water to a pot. Add red beans, bing to a boil. Then switch to low heat to cook until bean skin surface. Remove the bean skin, filter our water and keep the red bean paste.
Preheat the wok, add lard to stir-fry red bean paste over medium heat until aromatic.
Add sugar to the red bean paste and cook until sugar melt. Turn off heat and add osmanthus sugar, mix well. After cooling, use hands to make red bean paste into small balls.
Gradually add warm water to glutinous rice powder. Keep stirring while adding water. Make a dough. Wrap with cling film and let it stand for 30 minutes.
Divide the dough into small doughs and press into round doughs. Stuff with soybean paste balls. Then pat and make doughs in a round cake.
Preheat the pot. Add oil to fry round cake. Turnover occasionally. Fry until golden on both sides. Serve.