Steamed Black Rice Cake

Mix rice flours and sugar in a mixing bowl.

Slowly adding water, 1 tsp at a time to moist the rice flour until you squeeze the flour it forms a shape but can easily break down into snow flakes. Cover and allow it to rest at least 4 hours before steam.

Add 1/8 cup after soak. Ideally it is better to sift through a 20 eye mesh but can be skipped. Steam on high heat for 30-35 minutes. Serve warm.