1. Take a larger basin, add sticky rice flour, medium gluten flour, white sugar and baking powder, and first pour warm milk into the basin and mix well. Then pour in warm water and stir the rice flour into a fine thick rice paste without particles.

2. Cover with plastic wrap and ferment in a warm place. After 2 hours, the rice paste was full of bubbles, and the plastic wrap was opened. The faint rice fragrance came to the nose and the rice paste was fermented.

3. Stir the rice paste with chopsticks to discharge the air bubbles in the rice paste. This operation makes the rice cake more chewy and chewy.

4. Take a cake mold, spread a layer of anti-sticking oil paper at the bottom, and brush a thin layer of oil around the mold to prevent the mold from sticking, which is beneficial to demoulding. Then pour the rice paste into the mold until it is eight minutes full, and gently shake out the bubbles in the rice paste.

5. Put it in a cold water pot for secondary fermentation. When the rice paste fills the cake mold, put your favorite dried fruit on it and sprinkle with black sesame seeds.

6. put hot water on the pot, steam for 30 minutes on medium heat after SAIC, and take it out directly without stewing.

7. The steamed rice cake is white and soft, and the dried fruit is decorated like a blooming flower. And demoulding after cooling. Sweet, soft and elastic. It's better than what I bought outside.

Tips:

1. The washed rice must be thoroughly dried before processing, otherwise it will become moldy during storage.

2. When making rice cakes, add a proper amount of medium-gluten flour to make the rice cakes more gluten-free and sticky.

3. The amount of sugar can be more or less. If you like sweets, you can put more. My dose is not too sweet.

4. The mold must be oiled, otherwise it is not easy to demould. The water consumption for mixing rice paste depends on the draft of flour, and should be increased or decreased appropriately.