1. Prepare all ingredients
2. Pour 100 grams of coral sugar into a non-stick pan and stir evenly with a spoon. Turn the induction cooker to a low heat and stir for ten minutes
3. Add two drops of the essence and stir for a while. Turn off the induction cooker. Put the non-stick pan on a damp cloth and spread it out to cool. Then slowly pour the sugar liquid into the round lollipop mold. Put glutinous rice paper and lollipop sticks. It’s done, wait for the lollipop to cool down and it's ready to be demoulded, and then wrap it in a transparent packaging bag.
