800g of rice, 340g of warm water, 60g of sugar/kloc-0, 20g of flour/kloc-0 and 5g of yeast.

Cooking steps

800 grams of rice, first washed with clear water, can be washed several times, then soaked in clear water for 3 hours, or soaked overnight in advance, and made directly the next day;

2. After the rice is soaked, pour out the water inside, then directly add it to the cooking machine, and then add 340 grams of warm water. If the cooking machine is small, beat it a few times to make a fine rice paste.

3. Pour it into a bowl, then add160g sugar,120g flour and 5g yeast, and stir evenly with chopsticks;

4, because the water absorption of flour is different, if the batter is too dry, add some warm water, if it is too thin, add some flour. The mixed batter is delicate and easy to flow, and traces can be seen when dripping, but it will soon disappear, just like this;

5. Use a larger glass bowl, then cover it with plastic wrap and put it in a warm place to ferment to twice the original volume;

It will be ready in about one and a half hours. Tearing off the plastic wrap, you can see many big bubbles. Then be sure to stir with chopsticks before exhausting, so that the steamed rice cake will not collapse easily.

7. Then prepare the mold, use a small paper cup or a small bowl, and then pour the batter for eight minutes;

8. After all of them are poured in, you can put them on the pot. When the cold water is put on the pot, the water is boiled. After 45 minutes, turn off the fire and simmer for 5 minutes, and our hair cakes will be steamed.

9, you can smell the thick rice fragrance when you open the lid, and it tastes soft and sticky, super Q bomb. The color is white and there is no sign of collapse. You can eat it after cooling. Sweet and delicious. It's not dry or sticky. Rice slurry made of pure rice is more conducive to digestion, and adults and children will like it.