Bowl Cake

Bowl Cake

　　Ingredients and seasonings: glutinous rice, white sugar, brown sugar, alkaline flour, candied fruit, and an appropriate amount of sesame (the ratio of rice to sugar is 10:1).

Preparation method:

1. First, wash the rice thoroughly and soak it in clean water for 8 hours. Then scoop the water and rice into a stone mill to grind into rice paste. Cook a small portion of the rice paste in a pot until done to make “cooked starch,” set aside. Melt the white sugar and brown sugar separately for later use.

2. Strain the remaining rice paste to remove excess water, then place it in a cloth bag to let it ferment naturally. Mix the melted white sugar with half of the cooked starch and blend it into part of the rice paste to make a white batter. Mix the melted brown sugar with the other half of the cooked starch, then blend it with the rest of the rice paste to make a yellow batter. After fermenting for 4 hours, add a small amount of alkaline flour before steaming and stir well.

3. When steaming, scoop the yellow and white rice batters separately into specially made concave bowl-shaped molds, sprinkle a little sesame on the surface, place them in the steamer, and steam over high heat. Remove them once they are steamed and have “bloomed.”