Stir with warm water. I put about 420 grams of warm water. The water temperature should not be too high or too low. Stir the powder into a flowable paste. Cover and ferment.
At room temperature of about 28 degrees, I fermented for 1.5 hours, and the batter expanded well, nearly twice as big. Steam in a cake mold or bowl.
Don't stir the cooked rice noodles in the later stage, pour them directly into the mold, smooth them, and put your favorite dried fruit raisins and the like. Steam for 40 minutes.