Childhood memories, light and sweet white sugar cakes!

White sugar cake

Add 300g rice flour to half of the water (300g) and stir well.

Add the remaining water and simmer until the sugar is completely dissolved.

Let cool slightly, pour in the sticky rice flour batter and stir well.

Heat over medium-low heat, stirring while heating until the batter is thickened and the yogurt-like texture is turned off.

Let it cool, and wait until your fingers can put it in and feel slightly warm. Dissolve the yeast with a little hydration, pour in warm rice cereal and stir well.

Seal with plastic wrap and let stand at room temperature for 2 hours. Until there are a large number of bubbles on the surface (fermentation at room temperature in summer, if it is winter, you can choose a warm place to cover a small quilt and let it ferment)

After fermentation, add baking powder, stir well, and vent.

Pour it into the mold, sprinkle with osmanthus flowers, and steam over high heat for 20 minutes after the water boils. Let it cool and cut into pieces to enjoy (don't pour too much rice cereal into the mold, a thin layer is easier to steam, and the taste will be Q elastic)

Recipe from @小娜丸子