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1
Position a rack in the middle of the oven and preheat to 375F.
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2
Invert a baking sheet and cover the bottom with heavy-duty aluminum foil.
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3
Put the paste in a bowl and sprinkle on the sugar and cinnamon.
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4
Mix vigorously with a rubber spatula to distribute the dark specks of cinnamon evenly.
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5
Transfer the paste to the prepared baking sheet.
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6
Use the rubber spatula to spread the paste into a 1-inch-thick rectangle (to mimic the bamboo) or disk.
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7
Wet the palm of your hand with water and rub it in a circular motion to smooth the top.
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8
Wet your fingers and smooth the sides.
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9
To prevent the paste from puffing up too much and cooking unevenly, use a skewer or toothpick to poke holes in it, spacing them about 1 inch apart and making sure to touch bottom.
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10
Bake the paste for 25 to 30 minutes, or until the top is dry and light brown and a skewer or toothpick inserted in the middle comes out clean.
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11
During baking, a puffy, shiny skin forms.
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12
Remove from the oven and let cool completely.
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13
As the sausage cools, the skin deflates, crinkles, and darkens.
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14
To serve, cut the sausage into 3 long sections and then crosswise into 1/4-inch-thick slices.
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15
Store left over sausage in an airtight container or zip-top plastic bag in the refrigerator for up to 1 week.
