The practice of making Ciba by hand.

Ingredients: 200g glutinous rice flour, 0/40g boiled water/kloc-,brown sugar 2 spoon, 2 roses, proper amount of water and proper amount of edible oil.

Add boiling water to glutinous rice flour, stir while pouring, and knead into glutinous rice dough with moderate hardness. Mix the dough with boiling water, and the Bazin will not harden after cooling. Glutinous rice dough is divided into dough with uniform size, rounded and rolled into long strips. The shape is arbitrary, can also be round and flat, and can also be arranged in a square. Pour the oil into the pot, and fry the glutinous rice strips in low fire until cooked. Don't rush to turn it over. When the bottoms are hard, you can easily turn them over. In addition, leave some gaps when you put them, and don't lean together, otherwise the dough will swell up and stick together when frying. Fry until crispy on all sides, and serve on a plate for later use.

Pour water into the pot, add two spoonfuls of brown sugar and two roses, and cook over high heat. Cook until the brown sugar juice thickens. You can make more brown sugar juice at a time, put it in a bottle and put it in the refrigerator for refrigeration. You can use it directly next time you eat it. Pour the brown sugar juice on the fried rice cake and you can eat it. If you have bean powder at home, you can also sprinkle some bean powder. I like to eat it while it is hot. Crispy waxy and slightly sweet. Eating a few pieces for breakfast is super satisfying.