Step 2: Manufacturing method
(1) Wash raisins for later use.
(2) Put the sticky rice noodles into a large bowl, add water, yeast powder and white sugar, and stir with chopsticks to form a paste without particles.
(3) Cover or wrap a layer of plastic wrap and wait for fermentation.
(4) Observe the batter at any time. When a soft shell appears on the surface of the batter with many small holes, it means that the batter has been fermented.
(5) Mixing the fermented batter with chopsticks will produce many bubbles.
(6) Take a pot and brush a thin layer of cooking oil on the surface of the pot with a brush.
(7) Fill the pot with rice paste with a spoon, spread it into two adjacent circles, and put a few raisins.
(8) Pour some water around the rice harrow, then cover the pot and fry slowly.
(9) When the surface of the rice harrow in the pot solidifies and small holes appear, it means that the rice harrow is fried.
(10) Just lift the cover and fold two adjacent round rice harrows in half.