1. material: pearl rice 200g, dry yeast 2g, sugar 20g, and water.

2. Wash pearl rice and soak it in clear water until it swells.

3. Pour into the cooking machine, add a little water, and beat into fine rice slurry.

4. Pour out the rice slurry, about 420g.

5. Pour 50g of rice slurry into the pot,

6. Heat on low heat and stir into balls. Stay away from the fire.

7. Add 100g rice slurry and stir well.

8. Add yeast and 5g sugar.

9. Stir well and ferment in a warm place.

10. The rice paste swells.

1 1. Pour the remaining rice slurry and add the remaining sugar.

12. Stir well and put it in a warm place for fermentation again.

13. rice paste swelling,

14. Pour into the mold, 8 minutes full, and put into the steamer.

15. Steam in a boiling steamer for about 15 minutes.

16. Out of the pot, slightly cool,

17. Take out the mold and eat it while it is hot.

skill

If the cooked dough is too dry, it can be diluted with a little cold water.

The fermentation time should be adjusted according to the temperature.

Steamed rice cakes can be taken out of the pot to avoid water vapor wetting the rice cakes.

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