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To make this steamed rice cake, you may need to plan a few days ahead because the starter dough needs a few days to ferment.
You can start to use the fermented rice ( starter dough ) after 48 hours. However, if not needed yet, you can store in refrigerator to be used later.
The starter dough should smell like wine and should not be mouldy.
This method of making huat kueh (fermented rice cakes) do not need to add yeast or baking powder to make them rise and crack (or smile).