Materials/Tools: 200g of rice (or sticky rice flour), 50g of common flour, 50g of sugar, 3g of yeast (with high sugar tolerance), water 100g, appropriate amount of cooked black sesame seeds (optional), wall-breaking machine, and plastic wrap.

1. Wash 200 grams of rice and soak for about 4 hours.

2. Put the soaked rice into a wall-breaking machine, add100g of clean water and beat it into rice slurry.

3. Pour the rice slurry into a bowl, add 50g of white sugar, 3g of high-sugar tolerant yeast and 50g of flour, and stir well.

4. Stir until smooth and particle-free, cover it or wrap it with plastic wrap to wake it up twice as big (almost 40 minutes, and extend it in winter).

5. After the rice slurry is proofed, fully stir and exhaust.

6. Prepare a plate with a layer of cooking oil on the bottom and around (you can also spread a layer of oil paper on it without brushing oil).

7. Steam in a steamer 15 minutes.

8. Add black sesame seeds, steam over high fire, boil water and steam for 20-25 minutes.

9. Take it out and let it cool slightly, gently press the back button around it to release the film, and then cut it into small pieces.

10, the fluffy and soft rice cake is ready.