How can fried glutinous rice paste make the crust of Ciba crisp but not soft? After the glutinous rice is steamed, it is beaten into a semi-muddy shape, then made into a strip-shaped glutinous rice cake, and then fried. The crispy shell is wrapped in sticky dumplings and sprinkled with fine bean powder. The brown sugar is sweet and soft, and the skin is crisp but not hard. ?