Cooking state of the dough is the crucial procedure making this dish successful. If the dough is not completed cooked, it turns to paste. When eggs are then merged inside, the mixture will further become more watery and cannot form ball shape. Temperature of oil is another important factor. Cannot turn heat too high, otherwise, ball will not grow bigger. Sugar should be topped onto egg balls when still hot, otherwise, sugar cannot stick. If balls cool down, can brush on top with condensed milk and then roll onto a sugared surface.