Guangxi Fairy Lake Rice Cake
Overview
In our country, we prepare rice cakes for our ancestors every year before the Hungry Ghost Festival. My childhood memories are that my mother would make a lot of these cakes. After they were made, they would be wrapped in red colored paper, one by one, and given to relatives and friends.
Tags
Ingredients
Steps
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Wash the glutinous rice, drain it, fry until cooked and set aside
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Let the fried glutinous rice cool and then grind into powder
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Peel the brown sugar cubes with a knife. Store the peeled brown sugar in the refrigerator to make it moisturize faster, then stir it into a paste and set aside
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Add the brown sugar paste into the glutinous rice flour bit by bit and stir evenly. If there are too many particles, use a beer bottle to grind them evenly. Try to stir the brown sugar and glutinous rice flour evenly. Then add lotus paste, stir evenly and rub with your hands.
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Press the mixed glutinous rice flour into the mold, compact it with the blade of a kitchen knife, and then scrape off the excess flour along the surface of the cake mold with a knife to make the bottom of the cake smooth
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Demold and steam in a pot. When demoulding, use the back of a knife to gently tap around the mold for better demoulding. Once the steamer is full, steam it in the pot (after the water boils)
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The picture of the finished product shows that it is softer than simply using brown sugar when I was a kid. You can also use white sugar to make it, but it’s difficult to control when white sugar is boiled into syrup.
