| 1. |
Work ecup of water to bun ferment one day before, mix well to make it become liquid form, add 1 tsp of granulated sugar, stir well, cover with a piece of dry cloth, allow to ferment in a warm environment. |
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| 2. |
Wash rice and soak for 4 hours, grind in a blender until fine and smooth, hold this rice solution in a bag and tie up, place a weight on top to squeeze out water, and then knead well in basin. |
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| 3. |
Combine water and sugar in a large pan, stir over a low heat until sugar dissolves. Add sugar solution into wet rice flour gradually, keep kneading while putting sugar solution into wet rice flour until fully mixed, stir in bun ferment, cover the pan with a piece of dry cloth, then put a wooden panel on top. Place in a warm environment to ferment for 6 hours in summer and 12 hours or more in winter. Strike the rim of pan with small bubbles float up and a sour smell emits. |
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| 4. |
Place a piece of wet cloth in steamer and grease it, and then put it into a wok with boiling water. |
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| 5. |
Add lye and cooked oil into rice solution, stir well, fold into steamer quickly, and cover steamer with a piece of cloth, cover and steam for 25-30 minutes. Draw it out with cloth and transfer to a slotted container, allow cooling and cutting into serving pieces. |
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