brown sugar glutinous rice cake

I have an unspeakable emotion about glutinous food.
When I was a child, what I hated the most was eating glutinous rice balls and glutinous rice cakes. Every time the New Year was approaching, my father would soak a lot of glutinous rice, steam the glutinous rice and put it into glutinous rice cakes, push a stone mill to grind the glutinous rice, and put the ground rice paste into rice bags to lift it to drain off excess water. I remember that at that time, the glutinous rice dumplings were all put in a pickled mustard jar and cooked. They were made into cakes and eaten on an oil kang. Even if they were to add noodles, they had to rub several glutinous rice dumplings and cook them together.
I remember that there is a small stove at home for heating. Every family always likes to use tongs to roast glutinous rice cakes on it and dip them in white sugar to eat them. Every time I like to roast but don't like to eat roasted glutinous rice cakes. It takes patience. When the fire is too hot, the outside will be burnt, but the inside will still be hard. I like to watch the glutinous rice cakes most when they are heated, the heat inside will break through the charred yellow outer shell. I miss that time so much now! I miss my father and family so much! My eyes became moist when I thought of my father and family.
Use the simplest ingredients to make delicious glutinous rice cakes.