Ingredients:
– Rice flour: 200 grams
– Yeast: 3 grams
– Aluminum-free baking powder: 3 grams
– Boiling water: 180 grams
– White sugar: 30 grams
Instructions:
1. Dissolve white sugar in boiling water. After cooling, pour the mixture into the rice flour and stir evenly.
2. The stirred rice batter should be able to form a continuous stream when lifted with chopsticks.
3. Add yeast powder.
4. Stir evenly, cover with plastic wrap, and let ferment at room temperature for about three hours or refrigerate overnight for fermentation.
5. After fermentation, the surface of the rice batter should clearly show many small bubbles.
6. Add baking powder and mix evenly.
7. Divide the mixture into prepared containers, filling them to about 50-60% full. Cover with lids and let it rise for a second fermentation for approximately 30 minutes, until the mixture reaches 70% full.
8. Steam over high heat for about 10 minutes, then let it rest for 2 minutes before removing from the steamer.
