Soft rice hair

Always wanted to make white cake. A rice cake, which is said to be particularly delicious, was suddenly seen, not with a sticky rice powder not on hand, but with rice. Rice, rice, rice. This rice isn't pearly, is it? The pearl rice is gill, has a high content of chain starch and has a sticky taste. All the rice cakes I saw in the past were made of sticky rice powder. The sticky rice powder, which should come from the platinum, consists mainly of straight chain starch. There's only pearl rice in the cupboard. Can't pearl rice make rice cake and stick it to a piece of rice? I've been thinking a couple of circles and decided to do it with pearly. It's the formula that makes the rice, and it's drying up. It's thinned with rice, and it's still going to be a mess. Add yeast and ferment for the first time, and it feels so floating. Finally, fermented with the remaining wheat, and the bubbles on the surface seemed reassuring. Seems like we can make it. Load, steam. Wait for the final results. As a result, rice cakes are also stylish, but as initially assumed, pearl rice is so strong that it is not so soft as the usual rice cake, and it does not seem tall enough. A sticky, tedious, unknown person may think it's made of rice, at least mixed with it。