Rice bowl cake

Overview

Bowl cake is a special delicacy in southern Fujian. It is a kind of food that is steamed by putting fermented sweet rice milk into a special small bowl. It is named because it is bowl-shaped after it comes out of the pot. It does not have the meaty aroma of steamed buns, nor the crispness of fried dough sticks. What it has is a simple appearance and a simple smile, as well as the fragrance of rice and the slightest sweetness. Bowl cake is a kind of food that is often prepared during worship, and it is also a must-have cake during the Chinese New Year. It deeply occupies a place in the hearts of southern Fujian people. As the variety of breads, cakes, desserts, etc. become more and more abundant, gradually, every household no longer makes bowl cakes as before, and even ordinary vegetable markets may not be able to buy them. After asking my grandma several times, I only got a rough idea of the earliest method. The original bowl cake required soaking rice and grinding it, and it was all done manually, so the production process was cumbersome. Because there is no exact method to refer to, and I can't find a stone grinder or a small bowl specially designed for steaming bowl cakes, so I tried a simple method many times, and it was fluffy and soft. In fact, if I meet someone selling bowl cakes, I usually buy a few. If I'm lucky enough to meet an old man who seems to be kinder, I will also ask around. So recently, I heard about a method that seems to be more reliable, and I am still trying it. If it is better, I will continue to share it.

Tags

• snacks
• children
• afternoon tea
• summer recipes
• tianjin snacks
• aluminum-free baking powder
• rice flour
• white sugar
• yeast
• boiling water

Ingredients

Steps

1. 1 Dissolve the sugar with boiling water, pour it into the rice flour after cooling, and stir evenly.

   

2. 2 The stirred rice milk can be lifted up with chopsticks to form lines and fall down.

   

3. 3 Add yeast powder.

   

4. 4 Stir evenly, cover with plastic wrap, and ferment at room temperature for about three hours or in the refrigerator overnight.

   

5. 5 Many small bubbles can be clearly seen on the surface of fermented rice milk.

   

6. 6 Add baking powder and mix well.

   

7. 7 Divide into the prepared containers until they are about 50-60% full, cover the lid and let them rise for about half an hour until they are 70% full.

   

8. 8 Steam over high heat for about ten minutes and simmer for two minutes before serving.