1. Put the glutinous rice into the water and soak for half an hour.

2. Pour the purple glutinous rice into the wall-breaking machine, add the right amount of water to submerge the purple rice, and start the machine to crush.

3. Pour the purple rice paste into a large bowl, add brown sugar and yeast powder, stir until melted.

5. Add low-gluten flour in portions and stir until there is no dry powder, forming a thick paste.

6. Cover with plastic wrap and set aside to wait for fermentation (about 1 hour, the longer the better). This is already fermented, and there are many bubbles in it.

7. Put in a steamer and steam for half an hour.

9. Take them out of the steamer and wait for cooling. Sprinkle the cooked soybean powder on the chopping board to prevent sticking. Sprinkle the cooked soybean powder on the chopping board to prevent sticking, then put the purple rice cake on top and cut into pieces, sprinkle the soybean powder again and enjoy!