Soft and soft black rice cakes, made by themselves, healthy and delicious. A 6-inch mold, right on. The point is that when you hit an egg, the main pot is free of oil and water, the egg fluid is filled with rice powder, etc., and then it's pouring into the mold, and it's evaporated, and it's obfuscating the blood (if it's low, it's steamed cake), and the milling takes an extra minute。