Ingredients: 500 grams of glutinous rice cake, 20 grams of brown sugar, 20 grams of water, appropriate amount of cooked soybean powder, and appropriate amount of vegetable oil.

1. Put brown sugar and water into a non-stick pan and heat over low heat, stirring constantly.

2. Stir until the brown sugar and water are completely combined to form a thick brown sugar juice.

3. Put an appropriate amount of vegetable oil into the pot.

4. After heating, add glutinous rice cake and fry until golden brown, remove and control the oil.

5. Place the fried glutinous rice cakes on a plate, pour brown sugar juice over them, and sprinkle with cooked soybean flour.

1

Wash the glutinous rice (the instructions say to wash until the water is clear).

2

Replace the bread bucket with special stirring blades for noodles and mochi.

3

Pour in the washed glutinous rice and add water.

4

Close the lid and select program 19 to start running.

5

When there are 10 minutes left, open the lid, let the heat dissipate, let the excess water evaporate, and press the start button to let the bread machine run with the lid open.

6

When the time is up, put on oven mitts and remove the bread bin. Let cool until the bucket is no longer hot to the touch, and you can take out the glutinous rice balls. Dip your hands into warm water, pull out glutinous rice balls of appropriate size, roll them into balls, and put them in a bowl.

7

Sprinkle with cooked soybean noodles. Just coat it with brown sugar water when eating.

8

The ratio of brown sugar to water, brown sugar: water = 1:1. Bring to a boil over medium heat, then simmer over low heat until the brown sugar water becomes slightly viscous.