Soak sticky rice for 8 hours. Steam soaked sticky rice for 45 minutes. Splash 3 bowls of cold water (filtered or tap) to cool down. Wait until the sticky rice is warm and no longer burns.
Mix Chinese distiller's yeast with flour. Stir gently for mixing.
Pat down the mixed rice and poke a hole in the center. Close in an airtight container and wrap in blanket. Store in a cool and dark area for 3 days.
Sauté onions in a pan until slightly translucent. Add and sauté garlic and mushrooms until fragrant.
Add daikon into the pan and stir until well-mixed. Turn off the heat.
Mix rice flour with water in a large bowl. Add all sautéed ingredients and salt into the rice flour. Stir to mix.
Line stainless steel or glass container with parchment paper, pour mixture in, and steam for 45 minutes (stovetop, instant pot, or electric cooker all work).
This is a collaborative effort to document all the recipes from the kitchen of our beloved grandma. Grandma Lanchiao is specialized in traditional Hakka-influenced Taiwanese dishes. She is all about home-growing and making everything from scratch.
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