Longdong Sticky Noodles

Longdong Sticky Noodles

　　Sticky noodles are also known as sticky noodle cake. The sticky millet is ground into flour, and the amount of dough made depends on how much is needed. First, half of the flour is poured into a pot of boiling water and stirred until cooked using a rolling pin. Then it is scooped out and placed on the work surface. The remaining half of the flour is added in, kneaded evenly, and then torn into small pieces about the size of a fist. These are steamed over high heat in a pot for about six hours, commonly referred to as “fermentation.” When it becomes sweet, it is taken out and placed on the work surface, then kneaded into a cylindrical shape, commonly known as noodle cake. It is then cut into round, thin slices, which are either deep-fried or pressed and toasted in a hot oil pan before being sprinkled with white sugar or honey. Sticky and sweet, it is loved by both the young and the old.