![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3emTRjA0-iQ4VEIMQfzYEthN8MfWbDplZLKZ1Xr0DI-EX8lYmNgP5zua9o4HzykOpkku6mefRI6uvb6O9S2yEf8al-FO9dj__YvzdtNMmP1CRdPoNSlgDQj5oBqtQXoj8FIkQ/s400/247128_10150262551619180_607169179_9022175_7059853_n.jpg)
Craved for this since last week! Its fun to make too...
Blend the following ingredients and set aside to ferment for 2 to 3 hours.
1 cup rice
2 cups rice flour
1 cup sugar
1 1/4 cup water
2 tsp instant dried yeast
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLvQMxc5dIxkC-k7b1X0mXjBhThGkYX5ru3bWqy9zShDeb_zRz5y9oe7esCXANSe7wFyHFaQqsAaFTFAAYNJ8NAN8dlXtTBV2BPMNe_A1R7rp_hR4GWPMLHR9z9P__WLjnUet/s320/250081_10150262551529180_607169179_9022173_7958012_n.jpg)
This was after 2 hours... add 1 sachet of ENO original flavour (it stops the fermentation process) and divide into bowls of prefered colours.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntpkKbyDWUpwEmOOopo1BI2rIPR6hEHjOCZDhk5nYzfiO6-9J0rA406MkJg6m9T_lH57uBRY9178st8OUJ369-GZBDKXBmIZYnS_ig3l1MT47qRykLfr8_nzKOpXKu83aOxTR/s320/250606_10150262551489180_607169179_9022171_4090856_n.jpg)
Fill to 3/4 of a chinese teacup and steam for 15 minutes
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7VpJo01g5E3gFMkY5o79-Io3A2tZhcKJu4eiWequFP3hM9VD0ugCoTADKttVzX8gRdHu3pHYXcOlGwPtIs6-oKMgCjq1oBs-2o65hgG_ygCPTE0F6_qlQzWKvcePS75-YYJr/s320/248284_10150262551519180_607169179_9022172_5020133_n.jpg)
Once slighty cooled, remove from teacup and served with steamed coconut with salt
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3syhNeVpmWwkXsSvr1TCGI-gGylR3y3TWbqaLOjbMF8KK_sMwNeZiD3QVN9J2Wx6dC9_1sQS_nI6bsBHbN97cPCvGKtSAKIby-1sakXPDFXP33DAjMjVyNq-Bg9ir9SZHkgcc/s320/249209_10150262551634180_607169179_9022176_7578577_n.jpg)