1. Prepare the ingredients first.
2. Wash the yellow millet and soak for 24 hours.
3. Pour the soaked yellow millet water and other ingredients other than icing sugar and egg whites into the wall breaker and make a paste.
4. After beating, sieving and putting it into a container prepared in advance, so that it is more delicate.
5. Separate the egg whites with a few drops of lemon juice or white vinegar.
6. Beat the egg whites with a whisk.
7. The egg whites are bubbled and added to the icing to continue to blow up. The icing is added in two batches.
8. Until the egg white is beaten out and the pattern is not easy to disappear.
9. Take a spoonful of beaten egg whites and put them in the rice paste.
10. Mix the rice cereal and meringue well and stir in a zigzag pattern.
11. Then pour the mixed rice paste into the meringue bowl and stir it back and forth in a zigzag pattern until the meringue is no longer visible.
12. I use a round 8-inch live bottom cake mold. Although it is non-stick, I still apply a layer of oil on the inside.
13. Pour the mixed rice paste into the mold.
14. Put a clean rag on the table, place the mold with rice paste on it and gently shake it so that the bubbles in it will come out.
15. Put water in the steamer to boil the water, and put the processed rice paste into the pot.
16. Cover the mold with a plate or plastic wrap.
17. Cover the pot and steam on medium-low heat for 30 minutes, turn off the heat, and wait for it to cool before boiling.
18. Take out the mold after cooling.
19. After demoulding, I took the plate I just used and buckled it, and put the rice cake on the plate.
20. Wait for the rice cake to cool completely before cutting it into the shape you want.
