White Sticky Rice Cakes

White Sticky Rice Cakes

　　Pounding white sticky rice cakes is a tradition among the Zhuang people during the Lunar New Year. Neighbors and relatives are invited to help, each showcasing their skills, creating a festive and joyful atmosphere.

　　The process starts by soaking glutinous rice in water overnight. The next morning, the rice is rinsed and drained in a basket before being placed in a wooden steamer. It is steamed until it becomes soft enough to be mashed with fingers. At that point, the cooked sticky rice is taken out and placed in a stone mortar for pounding.

　　The amount pounded at one time depends on the size of the mortar, usually around four or five pounds of rice. During pounding, two strong individuals (or more, sometimes four or five people together) take turns using wooden pestles to continuously pound the rice until it becomes a sticky, glue-like paste with no visible grains.

　　At this point, the person handling the pestle takes advantage of the heat to scoop out the sticky paste and place it onto a bamboo tray that has been coated with a mixture of beeswax and tea oil. A skilled woman then divides the hot sticky rice dough into small balls, roughly the size of lead balls. Other girls, young women, and young men then flatten these balls into round, flat shapes and spread them out on large trays to dry.

　　Because glutinous rice is very sticky and the pounding is labor-intensive, requiring agility and coordination, everyone competes to show off their skills during the process. Once the cakes are made, they are left to dry for about five or six days, depending on the weather. They are considered ready when the surface shows slight cracks — too hard and they may crack and break; too soft and they won’t hold up well when soaked. Finally, the dried cakes are stored in clean water, with the water changed every seven or eight days, allowing them to be preserved for three to four months. There are many ways to enjoy them: they can be eaten freshly made, served sweet with honey or brown sugar syrup, or savory with soy sauce and chili. After soaking, they can be pan-fried, grilled, or boiled. For pan-frying, oil and seasonings are used to fry them until soft. For grilling, the cakes are skewered on bamboo sticks and roasted over a fire, then seasoned to taste—either sweet or savory. Adding cooked cured meat makes it even more delicious. When boiled, they can be paired with various condiments or sweet wine and sweet potatoes, each offering a unique flavor. These cakes are not only great gifts but also serve as a showcase of the maker’s skill, with the whiteness and roundness of the cakes reflecting the craftsmanship. Pounding white sticky rice cakes symbolizes reunion and pure love. This tradition has been listed as an intangible cultural heritage of Qingyuan City.