Rice cake from rice flour

Combine the glutinous rice flour and rice flour.

Pour in the room-temperature water while stirring, then form into a dough by hand.

Divide into 6 parts by eye and flatten so they are not too thick.

Lay a wet cheesecloth (or parchment) in the steamer and place the pieces in; they may touch. Set over a pot of water on high heat; when steam appears, drop to medium and steam 20 minutes.

Take off the stove and cool with the lid on until lukewarm.

On an oiled cutting board, while still warm, pound or knead the dough (or use a stand mixer, scraping down with a spatula) until soft and smooth with no lumps; the more it is worked, the gooier it gets.

Divide into 8 even pieces, roll into long thin logs, oiling the surface if sticky, and cut into cylinders.

Eat fresh dipped in sugar, honey or sweetened condensed milk, or store: one week in the fridge, one month in the freezer.