1. Step 1: Soak the glutinous rice in advance until it can be crushed gently with your fingers.

2. Step 2: Wash the soaked glutinous rice, drain the water and put it in a steamer. If the amount of glutinous rice is large, it is recommended to steam it in two layers or several times. If a pot is steamed too much, it is easy to be raw. Steam over high fire, and the time after water boiling 15 minutes.

Step 3: When the time is up, take out the steamed glutinous rice while it is hot. Pour it into a large basin and mash the rice with a rolling pin. The best state of glutinous rice is to be both cooked and distinct.

4. Step 4: The more sticky the glutinous rice is, the more sticky it is until the rolling pin and the glutinous rice are in a wire drawing bonding state.

5. Find a bowl to make a mold, then put the glutinous rice into it, compact it and flatten it. Cover with plastic wrap and put in the refrigerator. Refrigerate until solidified.

6. Take off the film and cut it into the shape and size you like.

7. Brush the pan or electric baking pan with oil and fry until golden and crisp. You can put it on a plate.