Title: Steamed Rice Cake
Categories: Chinese Snack
Yield: 1 Batch

BATTER
3	c	Rice flour*
1 1/2	c	Sugar
3	c	Water
YEAST MIXTURE
1/2	tb	Yeast
2	tb	Warm water

*If rice flour is unavailable, soak 3 cups long grained rice in water for six hours, then drain and blend in a blender until very fine.

Add the sugar and water to the rice flour, mix well to prepare the batter.

Mix the yeast and two tablespoons of warm water and let stand for 10 minutes.

Line a 10 x 12 x 3 baking pan with a sheet of plastic wrap.

Cook the batter mixture over low heat until it has thickened. Stir continuously during cooking so that the batter does not stick to the pan or burn. Pour the batter through a sieve into a bowl. Add the yeast mixture to the batter and mix well. Let stand for six to eight hours or until the bubbles form.

Pour the batter into a baking pan, steam over high heat for 25 minutes or until cooked.

Allow to cool before cutting.

Chinese Snacks

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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