Steamed Rice Cake
 
3 cups rice flour
(1)-(1 ½ cups sugar
       3 cups water)
(2)-(½ tbsp yeast
       2 tbsps warm water)

1. Add (1) to rice flour; mix well to prepare the batter. Mix (2) and let stand for 10 minutes. Line the 10x12x2⅔inch baking pan with the sheet of plastic wrap.

2. Cook the batter 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.

 3. Add (2) to the batter and mix well.

4. Let stand for 6 to 8 hours or until the bubbles form.
5. Pour the batter into the baking pan; steam over high heat for 25 minutes or until cooked. Allow to cool before cutting; serve.

Hint: If rice flour is unavailable, soak 3 cups long-grained rice in water for 6 hours then blend it in a blender until very fine.