It’s because the tide has returned.

Generally, it has already agglomerated after being cooked, so it will not melt at room temperature. If it does, the temperature is too high. You can put it in a cool place or in the refrigerator. Huisha is a cooking method of Chaozhou cuisine. It involves melting white sugar into syrup and then adding fried ingredients into it, allowing it to cool and solidify until the syrup coating the ingredients turns into white frost. Return to sand taro, which is made from starch-rich taro and sugar to return to sand. It tastes smooth and sweet.