Changkeng Rice Cakes

Changkeng Rice Cakes

　　A traditional snack. Made from glutinous rice that is ground into powder, mixed with water to form a soft dough, then cooked and kneaded repeatedly to create the wrapper. The filling consists of sweet red bean paste with added oil, and the final shape is formed using a flat, round wooden mold.

　　The local glutinous rice comes in two varieties: “Xiao Shu” and “Da Shu,” harvested twice a year in summer and autumn. Premium-quality rice cakes are made using the autumn-harvested “Da Shu.” The glutinous rice is washed, soaked, and drained, then pounded in a stone mortar while being turned over continuously; the more time spent pounding, the smoother and tenderer the texture. After steaming, the pounded rice cake is cooled and then placed in a whole lump into cool water freshly drawn from a deep well, which keeps it from spoiling, dissolving, or hardening. Before eating, wash your hands and pinch off pieces as desired, in any size. It is often eaten with a coating of roasted sesame seeds or roasted peanuts, or served with honey, white sugar, brown sugar, or maltose.