Wash the glutinous rice thoroughly, then soak it in water overnight to ensure it absorbs enough moisture.

Drain the soaked rice and steam over high heat for 20–30 minutes until fully cooked. Adjust steaming time based on the rice quantity.

Spread the steamed rice on a clean surface and use chopsticks to separate the grains. Once cooled, rub the grains apart with your hands. If they stick together, freeze the rice for 30 minutes and try again.

Spread the separated rice in a well-ventilated sunny spot to dry until hard and loose.

Heat a pan over medium-high heat and add the dried rice.

Stir continuously for 5–8 minutes, allowing the rice to puff up, turn golden, and emit a popping sound.

Transfer the roasted rice to a bowl and set aside.

Combine 200g brown sugar and 100ml water in a pan.

Boil over high heat, then reduce to low and stir continuously until the syrup thickens.

When the syrup forms a continuous line when poured, add 100g maltose and stir until dissolved.

Continue cooking until the syrup is thick enough to form threads when pulled with chopsticks. Remove from heat and let cool slightly for 30 seconds to 1 minute.

Quickly add the roasted rice to the syrup and mix until evenly coated.

Transfer to a parchment-lined mold, pressing firmly to compact and smooth the surface.

Let it set for 5–10 minutes, then remove from the mold and cut into desired shapes.

Place the pieces on a wire rack to cool completely for optimal crispness.

Store in an airtight container in a cool, dry place for up to 1–2 weeks.