Jifantuan is a traditional breakfast snack in Shanghai. It has Chinese sushi style very much. The ratio of glutinous rice and rice is 2:1, so the taste is good and not too sticky. It's better to soak for two hours before cooking. The amount of water is a little less than that of rice.
Practice:
1. Prepare the materials, beat some of the cooked black sesame into black sesame powder, mix in the sugar. Glutinous rice and rice (the ratio of 2:1). After washing and soaking for two hours, put them into the electric rice pot and cook them into rice (pay attention to that the water volume is a little less than usual cooking).
2. Take a fresh-keeping film, spread it out, and sprinkle black sesame seeds in the middle. Dip a spoon in the cold boiled water to prevent sticking, scoop a ball of rice onto the plastic wrap, spread it out with a spoon and press tightly.
3. Sprinkle a layer of white sugar on the rice and mix with black sesame powder. Then spread a layer of meat floss.
4. Finally, fold half of the oil strip into three folds. Pick up the plastic wrap and roll it up, slightly tighten it to form a spindle shaped rice ball.