Glutinous rice oil balls

Overview

Grandma makes glutinous rice oil balls by herself, full of love.

Put an appropriate amount of brown sugar (brown sugar according to personal preference) into the water, mix thoroughly and set aside.
Pour the glutinous rice flour into the wok and set aside. (The amount is added according to the actual situation.)
Pour the brown sugar water into the wok with glutinous rice flour and start kneading the noodles.
Just make the dough as shown in the picture. (It can also be based on the actual situation.)
Pour two-thirds of the oil into the wok and heat until 70% hot. Do not overheat.
Roll the glutinous rice noodles into small balls and fry them in 70% hot oil until the balls puff up and turn golden brown, then take them out. (You can use chopsticks to taste one to see if it is cooked.)
As shown in the picture after installation.