Gray Glutinous Rice Cake

People in Yangxi love eating gray glutinous rice cakes. All year round, you can find vendors selling them on streets and alleys. Just one bite brings a cool, refreshing, smooth, tender, sweet, and crisp taste. Travelers and merchants who try Yangxi’s gray glutinous rice cakes often find themselves dreaming about them long after.

　　Gray Glutinous Rice Cake

　　People in Yangxi love eating gray glutinous rice cakes. All year round, you can find vendors selling them on streets and alleys. Just one bite brings a cool, refreshing, smooth, tender, sweet, and crisp taste. Travelers and merchants who try Yangxi’s gray glutinous rice cakes often find themselves dreaming about them long after.

　　The method of making gray glutinous rice cakes involves using fresh glutinous rice flour. First, the flour is divided into two parts. One part is moistened with water and pressed into small, palm-sized round cakes, which are then boiled in a wok. The cooked dough balls are scooped out and mixed with the other portion of the flour to form cake dough. The next step is to pour sophora flower juice into the wok and cook the dough pieces thoroughly in the juice. The cooked cakes are then scooped out with a basin. Once the heat dissipates slightly, a wooden stick is used to mash the cooked dough into a paste, which is then reshaped into individual cakes. These cakes have a golden-yellow color. When served with a drizzle of sugar syrup, they taste sweet, refreshing, and thirst-quenching.