1. White rice flower, (we also call this kind of ginseng rice, I prefer this name)
2. Prepare the mold and wrap it with tin foil. If you have heatable plastic wrap, you can also replace it with plastic wrap.
3. White sugar, maltose, salt and water,
4. Stir until the sugar melts, then don’t stir it, turn to low heat and simmer,
5. First came out to make a big bubble,
6. After turning into dense small bubbles, use chopsticks to dip a little bit of syrup, and dip it in cold water. If the syrup becomes hard and tastes crisp and does not stick to the teeth, the syrup is ready.
7. Pour in the rice flower quickly, carefully and quickly stir evenly, try to make every grain of rice covered with syrup.
8. Pour into the mold and press tightly,
9. Demoulding,
10. Tear off the tin foil on the surface and cut into pieces while hot,
Tips:Be sure to cut it while it's hot, if you wait until it's all cold, it will break easily.
