1, sticky rice flour that is rice flour, is made of rice ground into a powder, supermarkets or online shopping can be, and is not expensive.

2, a large bowl with no more than 35 degrees of warm water, add sugar and yeast. Sugar can be increased or decreased as appropriate, the material in the sugar, do out of the sweetness is slightly light, I think it is just right, we adjust according to their own tastes.

3. Use chopsticks to stir the yeast and sugar until it melts.

4. Add 300 grams of sticky rice flour. Pay attention to the ratio here, the ratio of sticky rice flour to water is one to one, this ratio is good to remember, and the fluffiness of the cake is just right.

5, continue to use chopsticks or egg pump to mix the sticky rice flour until no particles, showing a thin batter, just like everyone spread egg cake in the morning similar to the degree. Regardless of the degree, as long as you remember the ratio of rice flour to water, it's not bad.

6. Cover with plastic wrap or a plate, and let the cake batter ferment at room temperature. If it's cold, we recommend putting it in the oven or taking other measures to keep it warm.

7. When the batter has risen significantly in volume, the smell of wine comes out, and numerous bubbles appear when the surface of the batter is slightly stirred with chopsticks, indicating that the fermentation is complete. Be careful not to over-ferment here, or else the rice cakes will be sour as well as the cakes will not be fluffy and hard.

8, the mold brush oil, fermented batter to stir a few times, the air bubbles stirred, and then poured into the mold, eight full, never pour full. 9, continue to let the batter the second fermentation until the full mold, you can be steamed on the pot.