A new way to eat glutinous rice balls - eating them dry

Overview

With a hint of bean aroma, not greasy, soft and sweet,

Prepare soybean flour. (Zerui’s mother bought ready-made soybean flour. If you can’t buy it, you can also grind some dried soybeans in a food processor.)
Put the soybean flour into a pot without water and oil, and stir-fry over low heat.
When frying soybean noodles, be sure to use low heat throughout. Don't stop during the frying process. Keep stirring until the soybean noodles are deep yellow and have a bean aroma. In this way, the fried soybean noodles will be even and have only the aroma of beans but no beany smell.
Today I’m preparing black sesame quick-frozen glutinous rice balls. You can use any fillings you like for glutinous rice balls.
Pour an appropriate amount of water into the pot. When the water is hot, add the quick-frozen glutinous rice balls and cook until cooked.
Remove the cooked glutinous rice balls and put them in cold water. (Putting it under cold water will make the skin of the glutinous rice balls more elastic)
Take out the glutinous rice balls that have passed through the water, control the water, put them in the fried soybean flour, roll it around, and evenly coat it with a layer of soybean flour.
If you are tired of eating boiled glutinous rice balls, you might as well try this dry glutinous rice balls.