Grinding rice

Add sugar, chopped meat, lard and fermented glutinous rice to the ground rice milk and then stir well.

Then the rice should be ground with stone mill, which makes the sponge cakes more tasty than the ones made by the machine-ground rice milk.

Pouring rice milk to moulds

Experienced craftsman pour the rice milk into moulds after the rice milk is stirred to something between solid and liquid.

Steaming rice milk

It's time to steam them with high-temperature fire when the rice milk in the mould is fermented to fill the entire moulds.

Cooling the sponge cake

The newly-steamed sponge cakes taste the best. If for sale, these snacks will be left aside to cool down and then package them.