Cinnamon Rice Cake

Ingredients: 220g of sticky rice flour, 220g of warm water, 40g of sugar, 3g of yeast, 20g of raisins, and an appropriate amount of dried cinnamon.

Steps:

1, soak the raisins for a while, then rinse with running water.

2, yeast powder is poured into warm water, stirred well, and left to stand for 5 minutes to activate the activity of the yeast, until small bubbles begin to appear on the surface of the water.

3, sticky rice flour, sugar, into the yeast water, stirring until no particles, lift the whisk to present a smooth, thick paste.

4: Brush a layer of oil on a 6-inch flat-bottomed mold and pour in the batter.

5. Cover with plastic wrap and let rise in a warm place.

6. Ferment until 9 minutes full, about 1 hour

7. Pop any large air bubbles on the surface and sprinkle the raisins evenly over the top. Steam the pot with the right amount of water, water boiling on the gas timed to steam for 30 minutes, turn off the heat and simmer for 5 minutes.

8, very flexible sweet rice cake is ready.