Rinse the rice, and then add water to soak for one night.

The rice with water and fine sugar are put into a food processor, and mixed into a smooth slurry.

Pour the rice slurry into a large bowl. Heat up (as shown below, like a double-boiler) with water and keep stirring until the temperature of the rice slurry rises and begins to thicken into a thin rice syrup.

Once the rice slurry becomes thicker (the rice pulp becomes thicker and the thickness is very obvious: it is easy to feel it), and it will slowly drip in a thin line from the spatula. At this time, it is half-cooked. Cool the rice slurry.

Dissolve the dry yeast in 20 grams of warm water to activate the yeast. Then pour the yeast water into the warm rice syrup and mix well.

Ferment the rice slurry in a warm place (in the summer, it can be fermented directly at room temperature. When it is cold, you can use the fermentation function of the oven, or put it in a steamer with hot water). Fermentation for about 2 hours, until the rice mixture grows 2 times (there is a large amount of small bubbles inside the rice slurry).

Put anti-adhesive paper on the bottom of the steamer, then pour the fermented rice slurry (do not stir the rice slurry after fermentation, pour directly). The thickness of the rice syrup is about 2cm (not too thick, otherwise it is not steamed evenly). Then put it into the steamer, steam it for about 15 minutes (depending on the size of the steamer). The steamed white rice cake is cooled and ready to be eaten (the taste is better after being placed in the refrigerator).

Cut the white rice cake into small pieces and ENJOY!