Ingredients: 250g of rice, water150ml, rice wine15ml, 50g of sugar, 3g of yeast, 40g of flour and 2g of baking soda.

Tools: Bowl, cooking machine, plastic wrap, refrigerator, chopsticks, steamer, brush.

1, soak rice first, 250 grams of rice is washed and soaked in water. I suggest you soak your hair overnight, because it takes at least ten hours, and the soaked rice will break with a pinch, which is very good.

2. Drain the water, pour it into the cooking machine, add150ml of water,15ml of rice wine and 50g of white sugar, and make it into a delicate rice paste, which must be delicate, so that the taste will be good.

3. Add 3 grams of yeast and 40 grams of flour into a fine slurry and continue to beat for a few seconds, as long as there are no dry flour particles.

4. Pour the mixed rice slurry into a large bowl, cover it with plastic wrap and wake it up to 1.5 times the volume, or put it in the refrigerator for fermentation overnight, and the taste made by low-temperature fermentation will be more delicate.

5. There will be big bubbles on the surface of the awakened rice slurry. Add 2 grams of baking soda and stir until it is smooth and delicate. Brush the small bowl with oil to prevent sticking, pour in rice paste, and it will be enough to fill it in seven minutes. Put it in a bowl and let it stand for ten minutes. When you let it stand, you can boil water in advance.

6. Let the batter stand for 10 minutes, then shake the small bowl to remove the big bubbles on the surface, then put it into the steamer of SAIC, steam for 40 minutes on high fire, simmer for 5 minutes after turning off the fire to avoid collapse, and then take it out of the pot. After cooling slightly, demould it, and the complete rice cake is ready.