Rice cake from soaked rice grains

Rinse the glutinous and jasmine rice roughly to remove dust; no need to rinse until clear.

Soak overnight, until a grain crushes easily between the fingers.

Drain through a cheesecloth or strainer, transfer to a blender, and blend smooth with just enough water.

Pour the rice puree into a fine cheesecloth and squeeze out as much water as possible, with some force, until the dough is solid.

Divide into six chunks, flatten, and steam 25 minutes over already boiling water.

Cool with the lid on until lukewarm, then pound or knead on an oiled board while warm until soft and smooth.

Roll into two fat logs, seal in a container and chill in the fridge overnight.

Slice diagonally into pieces a quarter of an inch thick; they soften and turn gooey again once cooked.