Yellow Lotus Glutinous Rice Cake

Yellow Lotus Glutinous Rice Cake

　　A traditional rice cake from localities such as Yifeng, Tanshan, Tianbao, Tong’an, and Huaqiao, Yellow Lotus Glutinous Rice Cake is made from locally distinctive Yellow Lotus glutinous rice and ash from the Yellow Lotus tree. The grains are short and coarse, with stickiness between that of glutinous rice and regular japonica rice. This rice cake is soft yet not sticky, fragrant and visually appealing, suitable for both frying and boiling, and satisfying without feeling greasy. The process begins with polishing and washing the glutinous rice, soaking it for one full day and night, then draining and steaming it until cooked. It is then poured into a bamboo tray and mixed with an appropriate amount of alkaline water until the rice turns golden yellow. After a second steaming in a steamer basket, once steam rises vigorously, it is transferred to a stone mortar and pounded with a bamboo (or wooden) pole until no rice grains are visible and the surface becomes smooth. It is then taken out, shaped into strips, and cut into pieces approximately 8 inches long, 1.5 inches wide, and 1 inch thick, or pressed into round, patterned cakes using molds. Once cooled, they are soaked in alkaline water. When served, slices are cut and boiled in fresh broth, seasoned with garlic, chili, soy sauce, monosodium glutamate, and other condiments, or alternatively boiled in water or stir-fried in oil, then mixed with sugar or salt as desired.