1. Mix water, sugar and maltose
2. Heat to a boil on low heat
3. Add glutinous rice flour in portions
4. Knead into a harder dough
5. Roll out to a thickness of half a centimeter
6. Slice
7. Round one by one
8. Cut into 5 cm sections
9. Pan with cold oil
10. Fry a small amount of medium and small fire slowly
11. Fry until it swells and floats, the color is golden, you can remove the oil control
12. Add 40 grams of water and sugar to the non-stick pan
13. Boil until it starts to make small bubbles and the soup is thick
14. Pour the rice noodles
15. Stir evenly, turn off the heat and take it out of the pot, and enjoy after cooling
16. Finished picture
17. Finished picture
Tips:1. The dough should be harder to ensure the finished product is crispy
2. Be sure to fry slowly in a pot with cold oil
3. It is best to use a non-stick pan when wrapping the noodles. You can add sesame seeds according to your preference
