Methods/Steps

Beat an egg in a large bowl. Then set aside the flour. Pour in the right amount of water and mix well.

Stir into a thick liquid.

Clean the surface of the rice cake and cut it into 1cm squares.

Heat a wok and pour in a moderate amount of oil.

Place the cut rice cakes into the batter and coat each piece well.

When the oil is seven or eight hot, the next has been wrapped in battered rice cakes in the pan, deep-fried until golden brown, can be removed from the pan to control the oil, serving.