Soong Gau (White Rice Cake)  
Recipe Number: 1097033241
Contributor: Jay
1 cup long grain rice
1 cup hot water
1 pkg active dry yeast
1 1/2 cups warm water
1 1/2 cups sugar
Cooking Instructions
Soak rice in the hot water for 30 minutes. In a small bowl, dissolve yeast in 1/2 cup of the warm water. Stir in 1/4 cup of the sugar; cover and set in a warm place. Drain rice. Put 1/3 of the rice and 1/3 cup of the remaining warm water into a blender. Cover and blend at high speed for 4-5 minutes, or until mixture is liquified. Empty into a bowl and repeat until all rice and water are liquified. Return rice liquid to blender and add the remaining 1 1/4 cups of sugar; cover and blend at high speed for 2 minutes. Add yeast mixture; cover and blend at low speed for 30 seconds. Pour mixture into a large bowl; cover and set in a warm place for 2 hours. Oil a 9-inch round baking pan. Gently stir rice mixture and pour into the prepared pan. Place on a rack over boiling water and steam for 30 minutes. Cool completely before cutting into 2 inch diamonds. Makes 12 pieces.