Once all the glutinous rice balls were made, they picked up the kitchen knife and, per Huang Jun's instructions, began slicing the rice balls into strips.
The glutinous rice strips prepared for the red sugar syrup dessert were approximately ten centimeters long, with a width and height of about one centimeter.
This size is just right—not too large to become overwhelming when eaten, nor too small to be unsatisfying.
You need to slice quickly because once the rice ball heats up, it becomes soft and difficult to cut.
So it's best to slice it quickly while it's still cold.
Soon, under their skillful hands, neat rows of evenly-sized and shapely glutinous rice strips were laid out on the chopping board.
However, after slicing they couldn't fry immediately; they had to wait a bit to allow the glutinous rice strips to soften slightly and release some moisture.
This way, the frying process won't cause oil splatter, and the final red sugar syrup dessert will taste better.
