Soak the rice in water for two hours and cook it over the heat. Stir and cook to prevent sticking to the bottom of the pot. After cooking, let it cool, so that it does not burn your hands.

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2

Pour oil into a bowl and grease the palm of your hand to prevent sticking. Squeeze the rice balls into an oval shape in the palm of your hand.

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3

Place on a bamboo curtain to air dry. Air-dried jangmi balls.

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4

Flip them over again and dry the bottoms as well. It prevents the oil from splashing around when it meets the water in the pan.

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5

Red oil, into the pot. Fry until golden brown,remove from the pan.

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6

The fire is small fire is not the same, according to personal taste to do it.

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7

Fried jiangmai balls, to cool, bagged, placed in a cool place, but definitely do not put it into the freezer, out of the re-entry will fall apart.

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8

Stick around until the end to see the real way to eat: to eat, put some brown sugar in the bottom of the bowl, arrange the jiangmai balls, pour some honey, pour a little bit of water, and steam on the fire for 20 minutes. Remove from the pot, snap into a plate, sprinkle a little white sugar garnish. Start.

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9

Steamed, snap into the plate. This sweet rice is a favorite among the old, the middle-aged, the young and the young!

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9

This sweet rice is a favorite of all ages.