Furong Crunch
Bing Bing Creative Studio
These crunches, reminiscent of Sachima yet even crunchier, are made from fresh glutinous rice soaked, ground, and blended into a soft dough. They are sliced, deep-fried, then mixed with malt syrup, pressed, cut into blocks, and finally, dusted with peanut powder. The key to their success lies in the caramelization of the syrup, which is delicately adjusted according to the weather.
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