1. 150g milk, 150g sticky rice noodles, 15g milk powder, mix well, if you don’t have milk powder, you can leave it alone
2. Heat 210g of milk, take some out when it is a bit lukewarm, then add white sugar, mix it, turn off the heat and let cool
3. Take out the warm milk and add it to the yeast, mix well to melt it
4. Put butter or unflavored corn oil on the plate
5. Mix all the ingredients in the first three steps, then sieve them into the steaming dish, cover with plastic wrap and ferment for 2 hours in a warm place
6. This is well fermented, because all milk is used, so the bubbles are not very obvious. Steam in the pot for 20 minutes, let cool and cut into pieces
