Production technology: firstly, wash the rice, soak it in cold water for about 6 hours, and grind it into powder with a pulverizer. The finer, the better. Boil the water, pour in the sugar and stir until it melts, then boil, turn the heat down and pour in half of the rice flour. Stir while heating to prevent the dough from sticking to the bottom until the dough is completely cooked. When the dough temperature drops below 35 degrees, put it into the mixing tank. Add the remaining glutinous rice flour, pastry powder and ammonium bicarbonate, and stir well. (If flour is directly mixed with flour, it is ok. ) Put the beaten dough on a chopping board covered with a little corn starch, roll it out slightly with a hand hammer, about 0.5 cm thick, cut it into strips of 4-5 cm, and use a sieve to slightly remove the surface starch to be fried. Heat the oil temperature to about 130 to 140 degrees, place the green embryo along the edge of the pot, push the hot oil along the edge with a colander, and use the impulse of the oil to flush the green embryo out of the bottom of the pot. After the green embryo floats, gently pat its surface with the bottom of the colander and press it down at the same time, in order to make the product looser and more uniform in color, and then take it out when it is fried to brown. Note: Because the oil temperature is too low, it takes a long time to fry, otherwise it will be brittle.
Sizing: Dip the fried glutinous rice in syrup and stick the syrup on it. Pick it up quickly and put it in a baking tray with white sugar. You can also use white sesame seeds and cover the surface with white sugar with a plastic scraper. Cover and separate until the surface is completely covered and separated. Spread the sticky rice strips dipped in sugar flat on the chopping board or baking tray, with a thin layer. After cooling thoroughly, sift off the excess sugar with a sieve. Can be packaged and sold.