Pan Fried Rice "Mochi" *Hmong Ncuav *Lao Kao Geeh* You will need: a bread maker 3 cups cooked sticky rice (I cooked the sticky rice in my rice cooker, 3 cups rice with 1 1/2 cups of water, once the rice cooker stops cooking, let it sit in Warm mode for at least 20 minutes to allow it to finish cooking the rice). a silicone cookie sheet : https://www.google.com/search?q=silicone+cookie+sheet&rlz=1CAACAG_enUS644US644&espv=2&biw=1366&bih=657&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiIspbiqOzJAhXDcT4KHZ08BtwQ_AUIBygC Next put your cooked sticky rice into the bread maker. Set it on "Dough" mode. and just let it do it's thing, keeping in mind that you'll only need the bread maker to knead the rice til it's smooth and sticky. It will only take about 3 to 4 for minutes of kneading, then the bread maker will pause, once that happens it's done kneading... however, if you're not happy with the consistency of the rice, you can stop the Dough cycle and restart it again to let it knead some more for a smoother consistency. To shape the rice into pancake shapes: Rub some cooking oil on your hands to prevent it from sticking to your hands while you roll it, stretch it, molding into pancake shapes. To Pan Fry: Lightly oil the pan first then pan fry it on low to medium heat til it's golden and crispy! **You can season the sticky rice with your favorite seasonings before you place it into the bread maker** **sweet dipping sauce: Honey or sweet condensed milk **savory dipping sauce: spicy curry sauce or your favorite chili pepper sauce** **best if eaten while it's still hot**