Cereal raw materials in the Vietnamese community are usually young sticky rice with local but use more months old parchment. There are many kinds of sticky rice as rice cereal may pay phoenix, fragrant glutinous rice, sticky tan, sticky citrus, flowers sticky, but sticky rice yellow flowers for a special delicious finished product. Rice harvest of grain threshing, straw and grain sieve away the chaff, through water treatment and place in roasting pan. If the stove to roast crumb usually picky but cinder embankment that used firewood burning coal, and usually cast iron roasting pan [7]. Pandan is roasted in small fire, stir constantly so that heat evenly. Roast for about 30 minutes, the preview by placing five seeds on wood, rubbing his finger hard, if particle "2 District 3 exfoliating", ie 2 seeds have not yet been writhing back shell murmuring, murmuring remaining 3 shell beads but that is not pessimistic.
Fried rice is done, workers and cold cereal waiting for batches, each batch of several kilograms in a mortar. Paddy was pounding hands are small and fifty minutes, saw the promotion of miscarriage husk husks and then retire to quit. Depending on the level of the rice when harvested early retirement nuggets that will estimate, an average of 7 times pounding is complete. Round the village, people usually retire to retire nuggets 5th is classified into 3 types: cereal edged, small nuggets and original nuggets, then new private retirement twice each in the end [7].
Finally, the finished product will be nuggets wrapped in two layers of foil [7], and tied with blue sticky crackers before taking it to the consumer. Layers of green leaves and a cool wax nuggets keep dry and faded from emerald green; Leaf outer layer is faintly fragrant.
Some ethnic minority groups can make glutinous rice cereal by boiling and pounding into nuggets [8]. Sometimes in the Vietnamese community, with cases often months old little rice boiled until soft and grind into nuggets instead of roasted.