2. Stir the materials other than raisins in an enlarged bowl, and there is no granular paste.
3. Cover with plastic wrap and wait for fermentation.
4. When you see a soft shell with small holes on it, it means that the fermentation is complete.
5. Stir the fermented paste, there will be many bubbles in it.
6. Heat the pan on low heat and brush it with thin oil.
7. Spoon the rice paste, spread it out in pairs, and put some raisins.
8. Pour some water into the empty place in the pot, cover the pot, and fry on low heat to let the steam in the pot warm the surface of rice Baba.
9. The surface is solidified, small holes appear, and the bottom is golden, so it is fried.