Hakka fa ban (steamed rice cupcakes)

Rinse 300 g jasmine rice until the water runs clean and soak at least 6 to 8 hours or overnight, preferably in the fridge.

Rinse the remaining 100 g rice and boil in 3 cups water for 8 minutes on medium heat.

Strain well, return to the pot, spread out, cover and let cool to room temperature; then spread on a plate and refrigerate uncovered.

Strain the soaked rice. Blend soaked rice, cooked rice, 160 g ice water, 140 g brown sugar and 2 tbsp red yeast rice on high for 5 minutes, scraping down, to a smooth batter like thick pancake batter; work in batches with a weaker blender and add 10 g water at a time if too thick.

Pour into a big bowl, mix in 2 g osmotolerant yeast, cover and let double in size, about 3 hours.

Lightly oil the molds and preheat them on the steamer over rapidly boiling water for 2 minutes, to above 80C; stir the batter to remove big air bubbles.

Fill the molds to 90%, cover and steam on high 30 to 40 minutes (40 for 120 ml cups).

Cool until touchable, press the edge and lift the cakes out; cool completely at least 3 hours.