Fine rice flour (can be made into baby rice paste) 250g.

40 grams of sugar

Yeast 1 spoon

Proper amount of water

The practice of rice cake

Mix powdered yeast and sugar evenly, add appropriate amount of water, and stir to a yogurt-like consistency. Wrapped in thick cotton and fermented at room temperature. Fermentation at 35℃ takes about 2-3 hours. Normal temperature fermentation time: 6 hours in spring and autumn, 3 hours in summer and 12-24 hours in winter. You can keep the fermentation for 2-3 hours with an electric blanket.

Put a little oil on the pot, heat it over medium heat, and drop a little cold water until the blisters evaporate. Wipe off the dripping water, scoop in the prepared slurry, cover it, and steam on one side until the steam escapes and the bottom of the cake turns golden yellow. Enjoy it while it's hot.

skill

1. The lid cannot be opened in production. 2. It is best to use a non-stick pan. If not, don't worry. Heat and drain the oil in an ordinary pot.

2. Turn off the fire after the pot is hot, and let the oil lift the pot to reduce the sticking of the pot.

3. The rice flour must be very fine, otherwise it won't work.