Soak, clean and filter high-quality glutinous rice, then grind it into fine powder in a stone mortar, knead it into thin strips with boiling water, spread it into thin slices, stack it layer by layer, bend it into a circle, put it into white sugar cakes (4 pieces), fry it until golden, take it out of the pot, and sprinkle with white sugar and rice flour. Waxy is soft and sweet, crisp outside and tender inside. All kinds of white sugar cakes (19 pieces) White sugar cakes (steamed) materials (seven-inch plates can do it 12 pieces) 200 grams of sticky rice flour (screened) 170 grams of sugar 4 10 grams of yeast powder 1 teaspoon (evenly opened with one tablespoon of water Cook it to a paste with low fire, stir it constantly to avoid hardening, and then filter it with a sieve. After cooling, add yeast water and baking powder and mix well. After standing for 8 hours, pour it into a steamer (sweep the oil first), steam for 25 minutes on high fire until cooked, and cut into pieces after cooling. Warm reminder that the temperature in Hong Kong is about 17- 18 degrees. I fermented for 8-9 hours, sealed the bowl with plastic wrap and put it in the kitchen. It's not over fermented, but if I cook it in summer, it should take 6 hours. If it is made of scones with six-inch disks, it can be made into half the weight and the thickness is just right.