1. Take sticky cornmeal and normal cornmeal (if there is no sticky cornmeal, just use normal cornmeal)
2. Add boiling water to blanch until there is no dry flour, let cool
3. Raisins are softened with water
4. Add flour, yeast and sugar to the cold cornmeal
5. Add most of the soaked raisins
6. Add water and knead into a softer dough
7. Take a non-stick container, the 8-inch cake mold I used, padded silicone oil paper inside, put in the dough, and press it flat
8. Sprinkle the remaining raisins
9. Let it ferment in a warm place to double its size. I kept it in the refrigerator and fermented overnight, which is more convenient for getting up early the next day. This is the dough that has fermented the next morning
10. Put it into the steamer, steam for 30 minutes after the high fire, this is the steamed look
11. Cut into pieces
12. Fluffy and delicious
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