Soak the rice for at least 2 hours and drain the water. Then add water and soaked rice into the blender, with a ratio of 1 part of water to 2 part of rice. Blend it until it becomes smooth. Pour the rice mixture into a mixing bowl,

Fill a wok with water and bring it to a boil, then turn it to very low heat. Place the rice mixture bowl in the middle of the wok. Gradually add the sugar to the rice flour mixture, stirring continuously until you have a smooth, thicker batter. Turn off the heat and remove the mixing bowl.

After the rice batter has cooled to room temperature, add the yeast to the rice batter, and stir until combined.

Cover the rice batter and let sit in a warm place until the mixture bubbles, which indicates fermentation of the batter. (Depending on which type of yeast you use, mine took about 1 hour for the yeast to bloom.)

Grease a baking tin with a teaspoon avocado oil and pour the batter into it. Steam the cake in a steamer over medium-high heat for about 25-30 minutes or until a toothpick inserted into the cake comes clean.

Once the cake is done, allow it to cool slightly before cutting it into individual pieces. Serve and enjoy!