The recipe process of boiling rice candy, and the step video of making rice candy by hand. Put the water into the pot, pour in the sugar, and cook over high heat until the sugar melts. Oil the mold and prepare osmanthus. After the sugar in the pot is completely melted, add a spoonful of osmanthus and turn to low heat. Add raisins and black and white sesame seeds to popcorn. Sugar can be sticky and silk can be pulled out with chopsticks. Pour in popcorn, stir quickly, and coat it with syrup evenly. Pour them into a circular mold. The main ingredient is rice fragrance, and the auxiliary materials are white sesame seeds, raisins, peanuts, honey, sugar and edible oil.

Step two, put a little corn oil in the pot and add two spoonfuls of sugar. Step 4, gently stir with high fire to melt the sugar and start bubbling. The fifth step, from big bubble to small bubble, when the sugar color begins to change, Huang turns to small fire. Step 6 Brush the baking tray with a small amount of corn oil. Step 7: Pour in raisins, peanuts and white sesame seeds and stir quickly and evenly. Step 8: Pour in the popcorn and turn it over quickly. Step 9: put it into a baking tray, flatten it and compact it. Step 10: after cooling, demould, cut into small pieces and prepare ingredients. Popcorn is bought from outside, walnuts are chopped and fried.

Heat the wok, pour a small amount of vegetable oil, and then shake the wok so that the oil covers the inner wall of the wok. Pour in sugar and water and stir well. Boil the syrup with low heat and stir with chopsticks. There will be big bubbles in the pot at first. Slowly, the bubbles in the pot turned into dense small bubbles, and the color of syrup turned light brown. Quickly pour in popcorn and stir it evenly with a shovel so that every popcorn is covered with syrup. Then quickly pour in the ingredients.

Stir well. Then pour the mixed ingredients into a non-stick mold. If you use a common mold, it is best to coat the inner wall of the mold with a layer of oil, or spread baking paper to make it easier to demould, and compact it with a shovel to cool it. Cool thoroughly and pour out the popcorn candy. Then cut one into small pieces with a knife and keep it in a sealed bag to avoid softening due to moisture. Tips Ingredients can be selected according to personal preferences.

Keep the syrup at low temperature to avoid overcooking and turning light brown. Mix materials quickly to avoid the influence of syrup solidification and uneven mixing on the quality of finished products. Cold popcorn candy is very brittle, so it's best to use a serrated knife when cutting it. The cut popcorn candy will have a beautiful shape. Quality standards and specifications: each piece has the same thickness and length, and the color is white. The brittle slag is not loose, sand-free and does not melt. The taste is sweet and delicious, and the rice flower fragrance has no peculiar smell.