Rinse 300g of rice under clean water and place it in a large bowl. Add enough water to fully submerge the rice and let it soak overnight (around 8-12 hours). After soaking, the rice should easily break apart when gently pressed, indicating it has soaked properly.

Drain the soaked rice and rinse it a few times with clean water. Place the rice into a blender, add 150g of water, and blend on a high-speed or fruit/vegetable mode for 2-3 minutes, until the rice becomes a smooth, fine batter. The rice batter should flow smoothly and be free from noticeable grains. If there are still grains, blend it a little longer.

Pour the rice batter into a mixing bowl. Add 40g of flour, the desired amount of sugar (use more if you prefer it sweeter), and 3g of yeast. Mix everything thoroughly until well combined. The batter should be thick but still flowable.

Cover the mixing bowl with plastic wrap and place it in a warm area for proofing. A warm environment helps the yeast to ferment faster. The ideal room temperature is 25-30°C. If the room is cooler, place the bowl in a pot with warm water (water temperature should not exceed 40°C to avoid killing the yeast), or near a heater. The proofing time is around 1-1.5 hours. When the batter has doubled in size and many small bubbles appear on the surface, the first proofing is complete.

The batter will have many bubbles after proofing. Use chopsticks to stir the batter and release the bubbles, making the batter firmer. Stir until the surface of the batter is free of visible bubbles.

Pour the prepared batter into a mold, filling it about 70-80% full (do not fill it too much, as the batter will rise further during the second proofing and steaming). If you don't have a mold, you can pour the batter directly into a container lined with parchment paper and spread it evenly. Add dried cranberries on top as decoration.

Place the mold with the batter into a steamer, add enough warm water to the steamer (water temperature should be around 30-40°C), and cover the steamer without turning on the heat. Let the batter proof for an additional 15-20 minutes. The batter will rise again, becoming even fluffier.

After the second proofing, bring the steamer to a boil over high heat. Once the water is boiling, reduce the heat to medium and steam the cake for 30 minutes. If you're using smaller molds, you may shorten the steaming time; for larger molds, you may need to steam for a bit longer. Keep the lid on the steamer sealed during the process to prevent steam from escaping, which can affect the cake's fluffiness.

Allow the rice cake to cool slightly before removing it from the mold. Once it's cool enough to handle, remove it from the mold and enjoy! It's perfect as a light snack or dessert.