1. Apply a layer of oil on the mold to facilitate demoulding. Put the stick away. 2. Make candy without a stick first. Please refer to my other recipe "Crystal Lollipop" for details. Stir the cooked syrup until bubbles are almost eliminated, pour it into the mold on the non-sticky side, cool it slightly, put the glutinous rice face down on the surface of the syrup, and gently press the edge with your fingers to make it fit. And demoulding after cooling. 3. Heat the plums and water in the pot until the water evaporates, leaving only a small amount of water. Take out the plums. 4. Add brown sugar and coral sugar into the pot, heat to 165 degrees Celsius and then remove from the fire. 5. Pour the syrup of brown sugar and plum into the mold on the side where the stick is put in advance, and be careful not to pour it too full. 6. After a little cooling, put the transparent hemisphere on the dark hemisphere, and demould it after it is completely cooled. If necessary, you can spray it with a direct gun to make this candy look more perfect.