BAAK TONG GOH (SWEET RICE CAKE)

2 cup American long grain rice (Calrose/Texas Long Grain)
2 1/2 cup water
1 1/2 cup sugar
4-5 drops "Yuet Heung Yuen" Lye water (found in Asian supermarkets)
1/2 t. Fast Rising Instant Yeast
1 T vinegar

• Dissolve yeast & 1 T of sugar in water
• Blend rice & water for 18 minutes in a blender
• Add yeast mixture to rice mixture with sugar
• Add drops of lye to the mixture and stir
• Add vinegar and stir
• Let sit at room temperature, covered for 5 hours
• Steam for 12 minutes in oiled, plastic-wrap lined pan on high heat