Make the dough: In a large bowl, combine 230g glutinous rice flour and 25g sugar. Stir with chopsticks to mix. Slowly add 160ml of boiling water, stirring continuously to form a shaggy dough. Once the dough is cool enough to handle, knead it until smooth. If the dough is too dry, add a bit of warm water. If it’s too sticky, sprinkle with glutinous rice flour. Cover the dough with plastic wrap and let it rest for 10 minutes.

Shape the dough: On a clean surface, dust with some glutinous rice flour to prevent sticking. Roll out the dough into a rectangle about 1cm thick. Cut into strips 2-3cm wide, and gently shape each piece into a round form for even frying.

Fry the rice cakes: Heat enough oil in a pan to cover half of the rice cakes. Once the oil reaches about 60% heat (small bubbles will form around chopsticks), lower the heat to medium-low. Add the rice cakes and cook, turning occasionally, for about 8-10 minutes, or until the outside is golden and crispy. Don’t rush the frying process to ensure a perfect texture.

Coat with toppings: Remove the rice cakes from the pan and place them on paper towels to absorb excess oil. While still hot, evenly sprinkle the roasted soybean flour on top. Drizzle with homemade red sugar syrup (heat the syrup if it thickens too much). Optionally, you can garnish with sesame seeds for added flavor and texture.