1. Prepare the millet and wash it well
2. Soak in warm water for half a day in advance
3. Add water to the boiling pot and pour the soaked millet
4. Cover the pot and boil over high heat
5. Stirring with a spatula while cooking. Do not leave the pot at this time. Stir the millet continuously to prevent it from sticking to the pan and dry the water. If the millet is difficult to stir and the moisture is too dry, add water halfway
6. Cook until the millet swells and the moisture is slightly dry
7. Add sugar and continue to stir evenly
8. Until the millet is boiled and bloomed, cooked and rotten, the moisture is dried, and the heat
9. Pour out the mold, smooth the surface, cool it and put it in the refrigerator to keep it fresh for one night.
10. Take out the millet cake the next day
11. Cut into cubes for instant or steam or fry as desired
Tips:It is best not to leave the kitchen when cooking millet. Stir the millet from time to time to prevent it from sticking to the bottom of the pot. You can add enough water at one time, or you can add water while cooking, but you can't stop the stirring. After cooling, put it in the refrigerator for shaping, take it out in summer and eat it immediately, and in winter it needs to be heated before eating.
