400g rice flour
200g castor sugar
1 tsp ENO salt
1 tsp double-action baking powder
440ml water
3½ Tbsp fermented yeast rice (see below)
For the fermented yeast rice
250g cooked rice
2 tsp crushed wine yeast biscuit (chow paeng)
1 Tbsp castor sugar
2-3 Tbsp water
