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🍳Ingredients :
Salt 1 tsp
Sugar 6 tbsp
Glutinous flour 40g
Potato Starch 80g

Instructions:
1. Mix the dry ingredients together.
2.Gradually pour milk in to avoid big lumps.
3. Mix it well with a whisk or a spatula until there are no lumps.
4. Pour vanilla oil after you pour the milk in.
5. Stir over medium heat. When the texture thickens, change to low heat. (The texture should thicken. Its somewhat feels like yogurt.)
6. Put it in a piping bag right away while it's warm. It will lump again
when it cools.
7. Cool it in the fridge for about 30 minutes.
8. Pipe out the lukewarm rice cake dough into a bowl with ice.
9. Cut it into bite-sized with scissors.
10. Drain the water out with a sifter. Don't leave the rice cakes in water too long.
11. Top it off with the toppings you want! Dango sauce, bean powder, condensed milk, sweetened red bean, honey, and fruits
go well with these rice cakes.


🎤 Mic:
Rode VideoMic NTG Shotgun Mic

📷 Camera:
Sony a6400

Lens:
Sony 16mm 2.8
Sony E PZ 18-105mm F4 G OSS
Sony E 50mm F1.8
Sony E 30mm F3.5 Macro




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