Recipe adapted from Florence with thanks .
170 g sieved rice flour
130 - 150 g castor sugar
360 ml water
3/4 tsp instant yeast
1 tbsp warm water
1. Mix (B) and leave aside for 10 mins for use later.
2. Mix (A) together well and cook over slow heat stirring all the time till a little thicken. (this process should be less than 5 mins otherwise the mixture will have sago pears forming). Sieve the aforesaid mixture into a big bowl and cooled it in a batin of water.
3. Mix 1 & 2 together and blend well, cover the mixture with wrap and prove in a warm place for 1 - 2 hrs. When the mixture show signs of bubbles all over the surface then it is ready for steaming.
4. Pour the batter into a greased pan and steam on high heat for 20 - 25 mins.