Ingredients: 600g of japonica rice and 400g of glutinous rice flour.

Seasoning: 5 grams of red yeast and 200 grams of white sugar.

The practice of Dingsheng cake:

1. Put japonica rice flour and glutinous rice flour into a container, add red rice flour, white sugar and a little water, mix well, and let them swell 1 hour.

2. Put the rice flour into the Dingsheng cake model, press it firmly, scrape it flat with a knife, steam it in a cage for 20 minutes with strong fire, take it out until the cake surface is ripe, and turn it over on the chopping board.

For more information about Dingsheng Cake, see Minte.com Food Bank /shiwu/dingshenggao.