1, 20 grams of sticky rice flour and 150 grams of water into a non-stick pan, simmer until the spatula traces do not disappear, the old yogurt-like, add 20 grams of granulated sugar while it is still hot and stir until the sugar melts.

2, dry to 40 degrees when added to the sweet wine juice (as long as the juice not rice) mix well.

3. Add yeast (Swallow brand) and corn oil and mix well.

4: Add the remaining sticky rice flour and mix well.

5, adjusted rice paste with a spatula mixing resistance, spatula crossed the lines a few seconds later will become unclear but will not disappear. Too thin to add some powder, too thick to add some water.

6, picking up the rice paste dripping marks are also a few seconds later will become unclear but will not disappear.

7, pour into the mold with a spatula to smooth the surface. Put in a warm place, fermentation temperature: 35 degrees, time: 1 hour.

8, fermented batter is twice the size of the original, would rather ferment a little less than over-fermentation, bubbles on the surface, into the boiling steamer on the steamer for 15 minutes, then turn off the heat and simmer for 5 minutes out of the pot.

9, the good wine rice cake with the aroma of wine wine Q elastic non-stick teeth.