The selected rice is soaked in clear water for about 2 hours, and then it is ground into rice slurry by machine until it becomes soft (this is very similar to beating soybean milk). In the process of grinding, white sugar is added, usually 500 grams of rice is added with 200 grams of white sugar (so rice bowl cake is also called white sugar cake).
The ground rice slurry can't be used immediately. Instead, put a proper amount of old yeast into it and mix it evenly, and then put it in a warm place and let it stand for about 10 hour, so that the rice slurry can be fully fermented. If the rice slurry is fermented for too long, it will produce sour taste, and the rice bowl cake made of this rice slurry tastes tasteless, and it is easy to lose slag.
Therefore, it is very important to taste whether the rice slurry is sour before the rice slurry is fermented and ready to make rice bowls and cakes. If it has been fermented, a proper amount of edible alkali must be added to neutralize the sour taste of rice pulp before it can be used.
Step 2: Steaming bowls and cakes.
After the rice slurry is processed, pour it into the mold, and it will be just right when it is about eight minutes full. Put it in a boiling pot and steam for 15 minutes. When you open the steamer, you will see the rice bowl cake with white color and strong rice fragrance.