Did you use the right kind of rice flour? ーMayby Mizuhochikara is the best rice flour in Japan. Or... if the fermentation time is too long, it won't rise. ,,you might need to change the fermentation time ,,depending on the season(room temperature.
It looks delicious. Can you tell me what kind of rice flour did you use? O dont understand those names. Is a mix? I can get in my country only the white regular rice flour, the whole rice flour or the Glutinous rice flour. Wich of them will be ok?