Brown sugar fermented rice dumpling

Overview

Brown sugar-flavored fermented rice dumplings are also called chicken blood rice dumplings among Hakka people because after steaming, they have a small nest-like shape in the middle, which looks like chicken blood has been added to form a lump, hence the name chicken blood rice dumplings. Hakka’s chicken blood cake and Guangfu’s bowl cake are similar in approach but also in different styles. The same thing is that they are all steamed in a bowl. The difference is that the Hakka method is more traditional. The ingredients are pure rice flour, which is slurried with boiling water, mixed with a small amount of alkaline noodles, scooped into a small bowl, and steamed over high heat until a nest forms in the middle of the bowl. In the old days, every family would grind fermented rice cakes to celebrate the harvest. It was a joyful taste! The main ingredients of bo zai cake are rice flour or starch flour and tapioca starch. It is famous for its smoothness, deliciousness and rich taste.

Tags

• pastries
• snacks
• hakka cuisine
• alkaline surface
• brown sugar
• clear water
• rice flour
• white sugar

Ingredients

Steps

1. 1 400g rice flour (i.e. rice flour).

   

2. 2 Add a small amount of alkaline noodles.

   

3. 3 Add 400ml cold water.

   

4. 4 Stir finely until it resembles yogurt.

   

5. 5 Put brown sugar and white sugar in a small pot.

   

6. 6 Add the remaining 400ml of water.

   

7. 7 Bring to a boil.

   

8. 8 Pour in the boiling brown sugar water and stir while pouring.

   

9. 9 Mix well.

   

10. 10 Ladle the rice cereal into a small bowl.

    

11. 11 Steam over high heat for 20 minutes.

    

12. 12 After opening the lid, there is a small dimple in the middle of the steamed rice dumpling.

    

13. 13 Finished product. Fragrant, soft and glutinous, smooth in the mouth, it is a very delicious Hakka snack!