The method of steaming rice cakes is as follows:

1. Take a large basin and put yellow rice flour into it. The yellow rice flour should be mixed with some water. Traditionally, it is called slurrying. The flour that has been slurried cannot be When it comes out in granular form, pick it up with your hands. It is better to hold it in your hands without scattering the flowers. There should not be too much water, and it should not form a ball when held in the hand.

2. Take a steamer and add as much water as possible, cover the steaming curtain with curtain cloth, and sprinkle a layer of kidney beans that have been cooked in advance. Heat the steamer over high heat, and when the heat comes up, start to sprinkle the battered flour on top layer by layer.

3. After each layer is spread, wait for the steam to come up before spreading the next layer. When it is thick enough, sprinkle the kidney beans evenly on the last layer, cover the pot and steam for 15 minutes. Let it cool slightly and use a shovel to remove it. Cut the rice cake in the pot into pieces.

4. Place them one by one on the curtain, and store them after cooling. It is especially delicious when cut into slices and fried.