Putian Horse Cake

Overview

Everyone has a hometown complex that is difficult to leave behind. My hometown is Putian, Fujian. Today I used Xinliang sticky rice flour and glutinous rice flour to make a traditional Putian delicacy - horse cake. Putian Horse Cake (also known as Poria Cake), Horse Cake was originally a tough rice cake steamed with mint leaves spread in a steamer. The freshly baked horse cake is hot, soft and a bit fragrant, and is particularly fragrant and delicious. It is said that it started in the Ming Dynasty. Mint leaves are no longer used today. It is said that the horse cake making workshops at that time used horses instead of manpower to grind the rice slurry. According to folk rumors, it is called horse cake and has been passed down to this day. Eleven or twelve, taste the golden cakes; thirteen or four, pick and choose. The half of the seventh lunar month is my country’s traditional Ghost Festival, also commonly known as the Ghost Festival. At this time, the rural areas of Putian begin to make Puxian folk traditional food - golden cakes and horse cakes as offerings for worship. On the 14th day of the seventh lunar month, every household has to perform ancestor worship. People eat gold cakes and horse cakes to commemorate their ancestors.

Tags

• snacks
• fujian cuisine
• fujian snacks
• glutinous rice flour
• rice flour
• powdered sugar
• water

Ingredients

Steps

1. 1 Mix rice flour, glutinous rice flour and powdered sugar

   

2. 2 Add water, knead evenly with your hands, grab some powder with your hands, and you can form a ball

   

3. 3 Sieve into a steamer covered with gauze

   

4. 4 Surface smoothing

   

5. 5 Use a knife to cut a few strips, steam them and then break them open and eat them directly

   

6. 6 Cover the surface with gauze

   

7. 7 Place in a steamer, bring to a boil over high heat, then steam over medium-low heat for 30 minutes

   

8. 8 It’s more delicious when eaten hot

   

9. 9 Finished product pictures