1. Rinse the rice, add water, sweet fermented rice wine and fine granulated sugar and use a wall breaker to grind it into rice paste.

2. Add yeast and distiller's yeast to the rice milk, mix thoroughly, and place in a warm and humid place for fermentation.

3. When the rice milk is about 3 times in size and there are dense small pores on the surface.

4. Pour into the mold about 50% full and let it sit for 20 minutes. When the rice milk has risen to 70% full, garnish the surface with your favorite dried fruits. I used dried yellow peaches and dried cranberries.

5. Put the water in the steamer to boil and steam over high heat for about 15 minutes.