How to make rice cakes?

Prepare warm water (36 degrees) and dissolve the sugar in the water. Then add yeast and stir evenly until it is completely dissolved. Sieve the sticky rice flour, sieve it into yeast water for three times, and stir it evenly until there are no particles and it becomes a fine paste. Cover with plastic wrap and ferment at room temperature until foaming.

Add baking powder to the cooked rice paste and stir well. At this time, the bubbles will naturally disappear, and it doesn't matter.

Dip a layer of salad oil in the mold, preferably light oil, such as corn oil and sunflower oil. Pour the rice paste into the mold, 8 minutes full, not too full. Put the pasted mold into a steamer, and start the second round without fire for about half an hour. When the rice paste in the mold begins to foam and the water boils, steam it on high fire for 20 minutes. The rice cake is out of the pot and can be enjoyed.