Mix 230g glutinous rice flour with 30g sugar in a large bowl. Stir well.

Slowly pour in 160g boiling water while stirring quickly with chopsticks. Mix until no dry spots remain.

When cool enough to handle (~40℃), knead until smooth and elastic. Add 5ml warm water at a time if dry, or dust with flour if sticky. Dough should be smooth, bouncy, and not crack when pinched.

Dust work surface with flour, roll dough to 0.8–1cm thick.

Use a mold or cutter to shape. Dust mold lightly with flour to prevent sticking. Place on a floured plate. Gather scraps, re-roll, and repeat until used.

Preheat a skillet over medium-low, brush lightly with oil.

Add cakes with space between them, fry 2–3 minutes until golden. Flip and fry another 2–3 minutes.

Test doneness by pressing lightly — if springy, they’re cooked through. Drain on paper towels.

Heat 40g brown sugar with 30ml water in a bowl (microwave 1 minute, stirring, or simmer in pan 2–3 minutes). Syrup should drip slowly, not too thin or too thick. Adjust with water or more heat.

Place cakes on a plate, sprinkle with roasted soybean flour, drizzle syrup, and serve warm.