Glutinous rice flour140g

condiments

Yeast yeast

Half a teaspoon

condiment

salad oil

1?o'clock

salt

1/8 teaspoons

water

300 ml

refined sugar

1 10g

working methods

1. Add 150ml water to sticky rice flour, and stir with a manual eggbeater until there is no powder; Add sugar and salt to 150ml water, boil and dissolve, cool slightly, pour into sticky rice flour slurry, and mix well.

2. Add 1 tablespoon water to the yeast powder.

3. After mixing evenly, add 1. Mixing, covering with plastic wrap and fermenting for 2 hours until tiny bubbles appear on the surface; (as shown in fig. 3. )

4. Take a large stainless steel plate, steam the stainless steel plate first, then put a layer of oil on the plate, pour the fermented pulp, not too thick, just about 1 cm (I made it, but it's still too thick), then put it in a steamer with boiling water, steam for 25 minutes, and take it out.

5. After cooling, cut into pieces. (remember: be sure to let it cool before cutting. Mine just cuts without cooling, so it's very untidy. )