Why does the baked rice cake I bought smell like feet?

The traditional rice cake is made of glutinous rice flour and yellow sugar, which is sweet and delicious and has a soft and smooth taste. However, Changlong Hotel has developed a non-stick golden brick rice cake for many years, which is carefully made by Thai glutinous rice flour, clarified flour, yellow sugar and Thai coconut milk and steamed for three hours. The glutinous rice produced in Thailand in tropical areas retains the softness and rice fragrance of glutinous rice, but it has no sticky taste, and its taste is soft and smooth with some toughness. The fragrant silk of Thai coconut milk oozes out, with a faint fragrance. There is also a dried cake of dried shrimps and radishes wrapped in silver bricks, which is mixed with shredded shrimps and dried radishes to bring out the fragrance of glutinous rice. Moderate hardness, suitable for steaming and frying.

When making rice cakes, wash the yellow rice first, then let it stand for about five or six hours, then grind the yellow rice into rice flour, boil about one-third of the water in the pot, put a colander on it and spread a cage cloth. When the pot is about to boil, sprinkle yellow wheat on the cage cloth layer by layer, paying attention to spreading it evenly. You can steam some dates, chestnuts and kidney beans together.