Recipe for Quick Rice Cakes (wall breaker version)
Wash and soak the rice for two hours, then add 220ml of water to a wall breaker or food processor and beat for 4 minutes!
Mix the rice batter with all the ingredients, cover with a lid and ferment at room temperature for 1 hour (if eaten in the morning, then ferment at room temperature and refrigerate overnight.
The fermented ones are this sticky (they were extremely thin before fermentation)
Brush the pan with oil and cook until browned on both sides.