1. After soaking the rice overnight, wash it several times and drain
2. Pour into the dry mill and beat
3. After the first whipping, pour out and sieve again, gather the remaining coarse particles, put them back into the dry mill, and continue whipping
4. Pour water in the steamer, spread gauze, place the cake mold, scoop the filtered powder with a small spoon, and sprinkle it into the bottomless cake mold that has been greased beforehand. If you use a small silicone cake mold, you don’t need to Spread the gauze, and the silicone mold does not need to be greased
5. After sprinkling the powder, use a small spoon to gently smooth the surface, put a piece of brown sugar in the middle, cover the steamer lid, turn off the heat after 15 minutes on high heat
6. Use a rolling pin to push out the rice cakes, and continue to steam them on the pot for about 15-20 minutes. The criterion is to pinch the rice cakes with your claws, and there are no hard particles. If you use a silicone mold, it will be steamed directly. During the steaming process, the volume of the rice cake will be slightly reduced. There is also a container made of SN mousse ring, just pull it up in the middle, it is very convenient to take it out, remember that the mold must be coated with salad oil
