Ingredients: Glutinous rice flour (250g)

Accessories: Maltose (50g) White sugar (50g) Edible oil (250g)

Method :

1. Melt the maltose in hot water. The maltose is very viscous. Stir for a while and then put it on the fire to boil.

2. Put 180 grams of glutinous rice flour into a basin, pour in the newly boiled maltose water, and stir evenly while it is hot.

3. After cooling slightly, add the remaining 70 grams of glutinous rice flour, knead into a dough, and let it rest for 20 minutes.

4. Divide the dough into large pieces and roll it into a regular rectangle or square.

5. Then cut the noodles into 0.5 cm wide noodles. After all cutting, roll each piece of dough into a round long strip.

6. Cut into 5 cm long segments.

7. Pour more oil into the pot, do not turn on the heat, put in some raw glutinous rice strips, and then turn on the low heat. The oil temperature must not be high for frying.

8. Gently shake the pot to prevent the glutinous rice strips from sticking. Fry while shaking until slightly brown. At this time, the surface of the glutinous rice strips is already hard. You can use chopsticks to flip it over so that the glutinous rice strips are evenly heated and colored.

9. When golden brown, take it out of the pan and put it on a colander to drain the oil.

10. Add 20 grams of white sugar to water, put it on the fire and boil it into syrup, it will be fine if it can be drawn.

11. Pour the syrup into the fried glutinous rice sticks and stir evenly; then pour in the remaining 30 grams of white sugar to evenly coat the glutinous rice sticks.

12. You can eat the glutinous rice sticks after they cool down. They are very crispy and sweet. They are hollow inside and are honeycomb-shaped. They are so delicious that you can’t stop eating them.

Tips:

1. When frying, use low heat, low heat or low heat.

2. Do not turn over when frying begins. Just shake the pot until it is slightly brown and then use chopsticks to stir it.

3. Remove from the pan when fried until golden brown, otherwise the color will turn into burnt yellow, which will not look good or taste good.