Materials/Tools: 200g of rice (or sticky rice flour), 50g of common flour, 50g of white sugar, 3g of yeast (high sugar tolerance), 0/00g of water/kloc-,appropriate amount of cooked black sesame (optional), high-speed blender and plastic wrap.

1, wash 200 grams of rice and soak for about 4 hours.

2. Put the soaked rice into high-speed blender, add100g of clean water, and beat it into rice slurry.

3. Pour the rice slurry into a bowl, add 50g of white sugar, 3g of high-sugar tolerant yeast and 50g of flour, and mix well.

4. Stir until it is smooth without particles, and cover it with a lid or plastic wrap to wake it up twice as big (almost 40 minutes, extending the time in winter).

5. After the rice slurry is awakened, fully stir and exhaust.

6. Prepare a plate with a layer of cooking oil on the bottom and around it (you can also put a layer of oil paper on it without brushing oil).

7. Put it in a steamer and wake it up for the second time 15 minutes.

8. Put black sesame seeds, steam them with high fire, boil the water, and steam for 20-25 minutes.

9, take it out and let it cool slightly, gently press the surrounding upside down to take off the film, and then cut it into small pieces.

10, fluffy and soft, rice cake with rich rice flavor is ready.