Ingredients: dry yeast (yeast) 1/4 oz = 7g, rice flour (note: not glutinous rice flour) 16 oz = 450g, flour 1/4 cup, sugar

Production process:

1. Mix the dry yeast powder with 1/4 cup of 40C warm water, then add 1 teaspoon of sugar and mix thoroughly. Let it sit for 10 minutes. If the mixture becomes larger in volume, the baking powder has fermented.

2. Mix 1/4 cup of flour and 1/2 cup of 40C warm water evenly, then mix well with the mixture in (1). Cover with plastic wrap and place at 30C for 10 hours.

3. Mix the rice flour and 2 cups of 30 degree warm water into a relatively thin paste, then add the fermentation lake in (2) and stir evenly. (At this time, the consistency of the batter should be slightly thinner than the usual sesame paste)

4. Cover (3) with plastic wrap and place at 30C for 2 hours.

5. Grease a cake pan (or bowl, but not too thick or deep) with a little oil, and pour (4) into it, not too full. Then put it in a steamer and steam over high heat for 20-30 minutes.

6. Take it out and wait for it to cool slightly before cutting into pieces and eating.