Step 1: Weigh 200 grams of sugar in a non-stick pan. Step 2: Add 100 grams of water. Step 3: Boil the sugar over medium heat. Do not stir after the sugar has melted. It is easy to become sandy. It does not matter if it is slightly sandy. Just stop stirring and wait for the sugar to color.

When the sugar water becomes darker, it will melt away. Step 4: The sugar water will change from large bubbles to small bubbles. Step 5: Shake the pot a little in the middle to let the sugar water heat evenly. When the sugar water turns into the color of honey, you can use chopsticks to pick out a little and rinse it with cold water. If it becomes

Turn off the heat when it is crispy. This time is very short and you have to move quickly, otherwise the sugar water will become darker and have a bitter taste. Step 6: Pour the rice popcorn into the pot. You can pour it in batches and mix it with the sugar water until it fills up a large pot.

7. Pour the sugar into a square plate lined with oil paper while it is hot. This amount is just enough to cover the 28*28 baking pan. Quickly flatten it and press it firmly. Step 8 The sugar will cool quickly. If you press it slowly, it will become brittle and then press again.

It will fall apart. Take out the pressed rice cake while it is still warm and cut it into small pieces that are easy to eat. After it is cool, put it in a bag and seal it. You can take it out at any time when eating. The rice has been processed externally.

The flowers have become as crisp as the ones I just bought. Step 9: I used 50 grams of sugar, 20 grams of water, and 80 grams of rice flowers. The sweetness is much lighter, but the adhesiveness is also much worse. The amount of sugar is relatively small and it is easy to make it.

Sand, it doesn't matter, continue to heat it, it will turn into honey color after a while