Ingredients:

  • 2 cups (250g) short-grain glutinous rice flour
  • ¾ cup (180ml) water
  • ½ tsp (3g) fine sea salt

Instructions:

  1. Sift the rice flour into the mixing bowl to remove any clumps, ensuring a smooth, uniform texture.
  2. Gradually whisk in the salt and water. Stir until a shaggy dough forms.
  3. Let the dough rest for 5 minutes to allow the flour to fully absorb the moisture before cooking.
  4. Place the dough in a steamer for 20 minutes over medium heat until the dough transitions from matte white to a slightly translucent, glossy appearance. Alternatively, microwave in 2-minute bursts, stirring in between, until sticky and translucent.
  5. Monitor the heat to ensure the dough does not brown, maintaining a consistent, pearlescent white color.