About 2 hours, before mixing, the rice pudding dough must be left to rest for about 2 hours, so that the volume of the dough can be mellowed to about 2 times its original volume. During the fermentation process, you can choose a piece of wet sandcloth or plastic bag to cover the dough to keep it moist, and then cover a wash basin that the dough belongs to to maintain the ambient temperature of the dough, which can reduce the fermentation time, and make the pre-mixing dough look stronger and puffier.

To make rice cakes you must rice paste. Generally, rice is ground into a powder and subsequently overcooked, fine rice paste is used to make rice cakes. Rice made into fajitsu tastes like rice, is delicate and not malleable, but the texture is softer than that of fajitsu made from glutinous rice flour.

When making rice cakes, you have to add some sugar to it, which drives the birthday cake to mellow and makes it taste extra sweet. For the selection of sugar, you can use regular white sugar or old brown sugar. Birthday cakes made from old brown sugar have an overall dark red hue, contain the aroma of toffee and taste extra sweet, especially if you want to eat it in the winter when it has a warming effect on the stomach. White sugar focaccia will make the focaccia look especially white, tender and delicious with a stronger light sweet flavor.

If you want to make the focaccia delicious and nutritious, you can also add a good number of raw eggs in the case of mixing the noodles. The focaccia produced and manufactured in this way is yellow and tender in color, soft and sweet in taste, and has the aroma of raw eggs. It is delicious.

General white rice 1 catty (about a bowl), 2 raw eggs, 5 grams of yeast, 100 grams of sugar, 5 grams of yeast powder, 6 dates, dried blueberries appropriate. Put the prepared white rice into the water to clean many times, so that the rice cake is not easy to stick to the teeth, followed by soaking in water overnight. Wash the soaked rice, drain the water, add two eggs, add the appropriate amount of water and mix well with chopsticks.

Put it in a steamer and mash it into baby rice paste. The more delicate it is, the better. That way, the mung bean cake will be more exquisite. (If you don't have a cooking machine at home, you can just use baby rice paste instead, which saves soaking time and wall-breaker time.)

The key factor is the fermentation alcohol. Below, we will take 5 grams of yeast into proper warm boiling water, mix it well and put it aside. Put all of the prepared sugar and baking powder into the rice batter, cover tightly with a plastic bag, and let it rise until it doubles in size.

After the hair alcohol is finished, everyone should be mixed with a spoon to drive out the vapor inside. Then we prepare an 8-foot steamer board in advance, brush over vegetable oil in it, pour the hair alcohol sticky rice flour into the steamer board, and sprinkle chopped dates on the surface. You can just rub the reddies yourself! To the frying pan add the right amount of water, go red boiled, put the sticky rice flour, steamed for 15min. 15 minutes later, the rice hair cake is done!