Ingredients :
1 kg of sticky rice, washed, soaked 1 hour
5 teaspoons of salt
2 teaspoons of sugar
300 ml of water
the oil for frying
Ground spices :
5 onions
3 cloves of garlic
2 pieces of red chili
2 teaspoons of cilantro
1 tablespoon ebi
How to make :
steamed glutinous 15 minutes.
Stir in fine spices, salt, sugar and sticky rice.
Heat the water. Enter the steamed glutinous rice. Stir until absorbed.
Steam again until cooked 30 minutes.
Spherical shape of 25 grams each in tampah. Puncture with a fork to widen. Dry dry.
fry in oil that is heated to medium heat until cooked.
