Dumpi kebo, figure-eight sticky rice fritters

Directions

1. Soak the glutinous rice for 30 minutes, drain it, grind it into flour, sift it, let it dry, and then sift it again. ⏱ 30 min
2. Whisk the egg until it’s frothy, then add the baking soda. ≈ 4 min
3. Add the rice flour and knead until a workable dough forms. ≈ 10 min
4. Shape the dough into an 8-sided shape. ≈ 10 min
5. Heat the oil in a pan, then remove the pan from the heat for a moment to allow it to cool slightly. ⏱ ≈ 20 min
6. Dip the cakes in the oil, place them on a baking sheet, and turn them over. ≈ 3 min
7. When they are a little firm, take them out, drain them, and let them dry. ≈ 2 min
8. Mix the sugar with a small amount of water until it becomes pale, then add the cakes and stir until they are coated and dry. ⏱ ≈ 35 min