发糕里我最喜欢的是米发糕，而米发糕里我最喜欢的就属这款酒酿发糕了。这款酒酿米发糕完全满足了我对食品的追求。天然，质朴，美味，古法少添加。就是食品原有的样子。
注：做这个米发糕要用新鲜酿制的酒酿才会发得好。
These
rice cakes were made using fermented glutinous rice (酒酿）as rising agent, it was
made from whole grain rice.
The batter took around 12 hours to ferment naturally at room temperature. There is nothing not to love about this Huat Kueh, it is 100% natural, made the way foods were made hundreds of years ago.
To me, it is almost like a batch of art work, made possible only by ancient wisdoms passed down to us by our ancestors.
材料：
165 克 粳米 （陈米更好）我用了印度的Basmati糙米
100 克 自制酒酿
60-80 克 糖
1/4 小勺 红糟 或 两滴 食用色素
1/2 小勺 泡打粉 + 1/8 小勺 苏打粉 可无
简易酒酿：
1/3 只 酒药 （研磨成粉）
100 克 白米饭 （室温）
1 小勺 白糖
Ingredients：
165 g long grain rice（aged rice works better）
100 g Homemade Femented Glutinous Rice
60-80 g Sugar
1/4 tsp Red Yeast Rice Lees or few drops of Red Food Coloring
1/2 tsp Baking Powder + 1/8 tsp Baking Soda Optional
Simple Tapai：
1/3 Piece Wine Yeast （Ground to powder）
100 g Cooled rice （Room temperature）
1 tsp of sugar
1. 我用的是我自己做的糯米酒酿，如果你没有糯米酒酿，也可以用白米饭做简易酒酿。把白米饭，1/3颗酒曲/酒药研磨的粉和一小勺的糖混合室温发酵24小时。
1. I make this rice huat kueh with my Homemade fermented glutinous rice/Tapai，if you do not have that at home you can make a quick version with leftover rice. Just mix 1/3 piece (around 1/2 tsp) of crushed wine yeast with 1 tsp of sugar to 100 g of leftover rice. Let the rice ferment for 24 hours before using.
2. 把粳米洗净泡水一晚上。第二天把米沥干，破壁机里把酒酿、糖和米用大约1/4杯的水搅拌成顺滑的米浆。
3. 把米浆倒入干净无油的器具里，加盖或铺上保鲜膜室温（25摄氏度/78华氏度左右）发酵12个小时，保鲜膜上可以用牙签刺几个洞。
4. 十二个小时后如果米浆开始出现泡泡，闻起来有酒香，就发酵好了。
5. 在米浆里加入红糟或食用色素，泡打粉和小苏打粉加1大勺水拌匀后快速加入米浆里搅拌均匀。
注：我原来设计食谱时是不打算用泡打粉和小苏打的，但是不用它俩做出来的发糕没那么松软，也开不了那么大的花，为了食谱有更高的成功率，后来再确认食谱时就加了。
2. Clean and soak the rice overnight, drain the rice the next day and place it in a blender, add 100 g of fermented rice, 1/4 cup of water and sugar, use more sugar if you like the cake sweeter. Blend until smooth.
3. Transfer the batter to a clean container with lid or cover with cling film, poke a few small holes on the cling film if cling film is used.
4 Leave the batter in warm place around 25 C/78 F to ferment for at least 12 hours. When the batter has some bubbles and smell like wine, it is ready.
5. Add red rice yeast lees or red food coloring to the batter, mix baking powder and baking soda with 1 tbsp of water and add to the batter, whisk until smooth.
Note：I didn't originally planned to use baking powder and baking soda in my recipe, unfortunately when I try my recipe without the two, my Huat Kueh is not as "flourish" and soft as I wish it to be, thus I decided to add them to my official recipe to make sure the recipe works.
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