White rice cake is also called cotton cake.

[Materials] 500 grams of rice, 200 grams of sugar, 10 grams of baking powder, 100 grams of flour fertilizer, a little alkali, 100 grams of egg white, and 250 grams of water.

[Method]

1) Wash the rice (wash it until the water is clear), soak it in water for about 2 hours and then remove it to remove the water;

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2) Grind the soaked rice into a fine slurry and pass it through a fine sieve (preferably No. 200) to make it smooth. Then put it into a cloth bag and squeeze out the water to form a wet dough. (You can also use rice flour directly to form a dough);

3) Take 50 grams of rice flour and add it to a spoon and mix well to form rice slurry. Then take 100 grams of water and pour it into the spoon and bring to a boil. Pour the slurry into a spoon and mix well, cook until the paste is cooked and cool down and set aside;

4) Pour the remaining dough, cooked rice paste and flour fertilizer into a basin, and add 100 grams of water. Knead until soft and smooth, let it stand and ferment, and it will become cake fertilizer (the degree of fermentation must be controlled carefully, it is better to make the dough rise like a lid).

6) Pour the cake batter into a suitable container (the inside should be greased with oil to prevent it from sticking), put it on the drawer and steam it over high heat for 20-30 minutes. (The time used during steaming depends on the thickness of the cake batter)

[Features] It looks like cotton, soft and sweet.

It sounds rather verbose, but I don’t know if I can understand it clearly. Wish you success!