When the rice is slightly warm (not hot), form the sticky rice into 4-inches in diameter and 1/2 inch thick patties. Dry out the sticky rice patties for a day or two in the sun, depending on how hot it is. It is important that the patties are totally dried out.
In a deep frying pan, heat oil over medium high heat. Fry the patties in hot vegetable oil until lightly brown (about 3 minutes). Drain on a paper towel. Sweet Crispy Rice cakes keep for one week.