Step 1: Prepare the fermented rice pulp. Pour freshly purchased fermented rice into a blender and blend into a smooth pulp.
Step 2: Mix the rice batter. Add rice flour to the fermented rice pulp and stir until no lumps remain. Then, mix in an appropriate amount of water to achieve a thick, yogurt-like consistency. For a sweeter taste, a small amount of sugar can be added.
Step 3: Fermentation. Cover the batter with a lid or plastic wrap and place it in an oven at around 25°C to ferment for approximately 3 hours. Alternatively, for natural fermentation, refrigerate the batter overnight if time permits. Properly fermented batter will show small, stable bubbles on the surface without collapsing. Over-fermentation may cause the bubbles to collapse and result in a sour taste.
Step 4: Pan-fry over low heat. Heat a pan and lightly grease the bottom with oil. Place a mold in the pan or fry directly without one. Spoon the batter into the mold and spread it evenly with the back of the spoon. As the temperature rises, bubbles will form and burst on the surface. When over half of the bubbles have burst, the baba can be easily removed from the mold.
Step 5: Steam. After removing the mold, sprinkle a little water along the edges of the pan and cover with a lid to steam the baba until cooked. Then, continue frying until the bottom turns golden brown.
Step 6: Flip and fry. Flip the baba and fry for another 2 minutes until done.
Freshly made Qishui Baba features a crispy exterior and tender interior, with a subtle fermented rice aroma. It is soft and easy to chew, making it suitable for all ages. For the best texture, enjoy it while hot. A good Qishui Baba should be fluffy and delightful to eat.