Sweet Rice Cake (White Sugar Cake)    Ingredients A     3 Cups Rice Flour 3  Cups Water              1½  Cup  Sugar  ¼   tsp.  Salt        Ingredients B   ½ Tbs.  Yeast 2 Tbs. Warm Water                   Ingredients C   1 tsp. Oil                          Mix well Ingredients B and set aside for later use. In a pot (3-5 Qt.) over medium to low heat, combine Ingredients A. Using a whisk and stir continuously for about 10 minutes or so, enough to dissolve sugar. Remove rice mixture from heat. Pour through a sieve into a bowl, this filters out any clung in the mixture. Allow the rice flour mixture to cool for about 20 minutes, and then stir in yeast mixture. Combine well with a whisk. Grease the corningwares. (This recipe will require two approximate 6’x6’x3’ casserole corningware .) Pour the mixture about 1 inch deep into the corningwares. Allow the mixture to ferment and bubble for 2-3 hours (preferably in a warm place or lukewarm oven). Boil the steamer with half pot of water. Right before steaming, mix well the rice cake mixture and then steam rice cake over high heat for 25-30 minutes. Remove from heat. Set aside to cool then brush the surface with oil, cut, and serve.   This is often a favorite dim sum dessert. Yum!