Sticky rice dumplings (bowl dumplings, bowl cakes)
Overview
Sticky Rice Bowl Cake is a local name in Jiexi dialect. Because the bowl is used as a mold, it is called Wan Gao, Wan Cake, Fa Cake, and Fa Cake. It means that the flowers will bloom and wealth will come in the coming year! It’s a good sign to get your hair removed, and it means getting good luck in the coming year! I like to celebrate the New Year in the Chaoshan area. During the Qingming Festival, I use bowls of rice cakes to worship my ancestors! People usually sell them as snacks.
Tags
Ingredients
Steps
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This is 500 grams of standing rice flour (old starter is old yeast) (or dry yeast). Just use one of them. You can add an appropriate amount of warm water and ferment the dough to make buns for 3-4 hours. The picture shows the fermented dough
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Mix the batter until it flows down, not too thin or too thick
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Add 300 grams of white sugar, and then add a small amount of warm water to mix into a batter. The batter should not be too thin. If the batter is too thin, the finished product will not bloom. Cover the lid and let it stand for 5-6 hours for secondary fermentation. I fermented it in a pot without anything. After fermentation is three times the original height and you can see many honeycombs, it can be steamed. Don't over-rise, the batter will become sour,
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Put more water in the steamer to ensure sufficient steam,
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Cover and boil water
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Put the steamed slices on the bottom layer first, arrange them well, and then put the top layer
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After the water boils, scoop the batter into the bowl until it is 90% full
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Cover and steam over high heat for 100 to 120 minutes. Steam at high power for 100 minutes, low power for 120 minutes, then steam for 5 minutes with the lid off
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Place the freshly cooked bowls in cold water to cool down, so that they can be easily removed from the mold later
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All the sticky rice cakes are blooming
