Seven-Layer Cake

Seven-Layer Cake

　　Seven-Layer Cake is a traditional snack from the Hakka region. In the past, during traditional festivals, religious events such as jiao rituals or temple fairs, almost every household in Hakka villages would make Seven-Layer Cake—not only for their own consumption but also to serve guests and give as gifts to relatives and friends. This custom has been passed down through generations and continues to this day.

　　The traditional tool for making Seven-Layer Cake was a bamboo sieve, but nowadays most people use iron or aluminum trays. The main ingredient is fresh, high-quality rice. The preparation method is as follows: first, wash an appropriate amount of rice, soak it thoroughly in water, then grind it into rice paste. Lightly grease the tray with a small amount of peanut oil, then scoop the rice paste into the tray using a spoon. Hold both ends of the tray and gently rock it to evenly distribute the paste across the surface. Then place the tray in a steamer and steam over high heat for about three minutes until the first layer is cooked. Once that layer is done, pour on another layer of paste and repeat the process until you have seven layers. When the seventh layer is fully cooked, remove the cake from the steamer. It is then cut into diamond-shaped pieces that can be peeled off layer by layer. Dip each piece into a sauce made from stir-fried ginger, scallions, and sesame oil for a flavor bursting with the aroma of scallions and ginger, paired with an incredibly tender texture that keeps you wanting more.

　　If you use a rice-to-glutinous rice ratio of 7:3 to grind the rice paste and mix in an appropriate amount of brown sugar, and then sprinkle roasted and ground peanuts and sesame powder on top before removing it from the steamer, you’ll get a chewy, sweet, and fragrant Seven-Layer Cake. Eating it layer by layer offers a uniquely delightful taste.