Practice: 1. Pour sugar into sticky rice flour and stir well. Add clear water and stir well to form slurry.
2. Pour the evenly stirred slurry into the pot and cook it into a paste with low fire, and stir it while cooking to prevent caking and sticking to the bottom.
3. Filter the cooked paste into a large container and cool it until it is not hot.
4. Add dry yeast and baking powder into the filtered rice paste, mix well, cover with plastic wrap and ferment for 6 hours.
Tips: 1. If the weather is very cold, try to put it in a warm place when fermenting, or increase the fermentation time by 2 hours; On the other hand, if the weather is hot, it should be reduced by 1 hour and should not be placed in the sun.
Don't wrap the batter too deep when steaming. You can choose a larger and shallower mold, which can prevent the middle from being caught during steaming.
3. Steamed instant noodles should be eaten hot.