Rice Paste Cake

Rice Paste Cake

　　Rice Paste Cake is a traditional snack from Zhangping City, Fujian Province. Because it can be peeled layer by layer and resembles a pastry, it is also known as (Thousand-Layer Cake). The making of Rice Paste Cake requires certain techniques, mainly involving four key elements: ingredients, seasonings, timing, and heat control. First, carefully selected high-quality rice is soaked (for about two hours), then ground into a rice paste. An appropriate amount of salt, oil, scallions, and a small amount of edible alkali are added to the rice paste and mixed evenly. Once the stove is heated to a strong flame, the rice paste is evenly poured into a steamer lined with white cloth and steamed until cooked. After one layer is steamed, another equal amount of rice paste is added on top, and this process can be repeated up to twenty or so layers. It takes about three hours to steam a full tray of Rice Paste Cake. The heat of the stove must also be carefully controlled. This results in clearly defined layers that can be peeled apart one by one. When served, it is cut into small squares and dipped in garlic vinegar, spicy sauce, or savory broth, offering a unique taste that is both flavorful and not greasy. With its distinctive flavor, Rice Paste Cake has now become an indispensable specialty dish served at banquets in Zhangping’s hotels and restaurants. Family members living abroad often return home just to have a taste of Rice Paste Cake, satisfying their longing for home.