Hengxian New Year Cake

Hengxian New Year Cake

　　Hengxian New Year Cake

　　The New Year cakes eaten during festivals and holidays are usually seasonal foods made from glutinous rice (sticky rice) or glutinous rice flour with various additional ingredients. There are many types of New Year cakes, with representative ones including the white cake of northern China, the yellow millet cake from rural areas of northern frontier regions, the water-milled New Year cake of the Jiangnan water towns, and Taiwan's red turtle cake, among others. There is a difference in flavor between northern and southern New Year cakes. Northern New Year cakes are either steamed or fried, both being sweet; southern New Year cakes can be steamed, fried, pan-fried in slices, or boiled in soup, offering a mix of sweet and savory flavors. It is said that the earliest New Year cakes were used to offer sacrifices to gods during New Year’s Eve and to ancestors at the beginning of the year, later becoming a traditional Spring Festival food. New Year cakes are not only festive delicacies but also bring new hopes to people year after year. As a poem from the late Qing Dynasty goes: “People’s aspirations often reach high; through harmonious sounds they craft this food. Its name implies ‘year upon year,’ symbolizing hopes for the coming year.”

　　New Year cakes contain nutrients such as protein, fat, carbohydrates, niacin, calcium, phosphorus, potassium, and magnesium.

　　Origin

　　Regarding the origin of the New Year cake for the Spring Festival, there is an ancient legend. In ancient times, there was a monster called “Nian” (Year)

　　that lived deep in the mountains and forests all year round, hunting other animals for food when hungry. But in the harsh winter season, most animals hid away and hibernated. When “Nian” grew desperately hungry, it would come down the mountain to harm villagers, capturing humans to eat, bringing great suffering to the people. Later, a clever tribe known as the “Gao Clan” would, each time winter came and they anticipated the monster descending to search for food, prepare large amounts of grain-based food in advance, roll them into strips, press them into pieces, and place them outside their doors while hiding indoors. When “Nian” arrived and could not find anyone to eat, it would, driven by hunger, consume the grain strips made by the people. After eating its fill, it would return to the mountains. Seeing the monster leave, the villagers would come out of their homes, congratulate one another on having survived the threat of “Nian,” and feel safe again, ready to prepare for spring plowing. This practice was passed down year after year. Because the grain strips were made by the Gao Clan to feed “Nian” and help get through the tough period, the word “Nian” became associated with “Gao” (meaning high), and thus these food items came to be called New Year cakes (a homophone).

　　Preparation Method:

　　1. First, soak the glutinous rice in water (for about six hours);

　　2. Grind the soaked glutinous rice into a paste (modern methods use electric grinders, traditional methods use stone mills [Xijin Stone Mill]);

　　3. Place the glutinous rice paste into a white cloth bag;

　　4. Hang the bag containing the rice paste up until most of the water drains out (traditional method; to speed up the absorption of water from the bag, place the white cloth bag in wood ash so the ash can absorb the moisture inside);

　　5. Take the glutinous rice dough (now without water), add yellow brown sugar and knead it, and of course, also add oil;

　　6. Knead evenly, then place it in a tray;

　　7. Finally, steam it in a pot over boiling water; to check if it’s cooked, insert a chopstick—if it comes out clean, it’s done.

　　Nutritional Components

　　New Year cakes contain nutritional and healthy elements such as protein, fat, carbohydrates, niacin, calcium, phosphorus, potassium, and magnesium.

　　Suitable For

　　Generally suitable for all people

　　Elderly, children, or patients should eat with caution; obese individuals, those with diabetes or other chronic conditions such as kidney disease or high blood lipids should consume in moderation.

　　Further Reading:

　　The New Year cakes come in many types, with representative ones including the white cake of northern China, the yellow millet cake from rural areas of northern frontier regions, the water-milled New Year cake of the Jiangnan water towns, and Taiwan's red turtle cake, among others. There is a difference in flavor between northern and southern New Year cakes. Northern New Year cakes are either steamed or fried, both being sweet; southern New Year cakes can be steamed, fried, pan-fried in slices, or boiled in soup, offering a mix of sweet and savory flavors. It is said that the earliest New Year cakes were used to offer sacrifices to gods during New Year’s Eve and to ancestors at the beginning of the year, later becoming a traditional Spring Festival food. New Year cakes are not only festive delicacies but also bring new hopes to people year after year. As a poem from the late Qing Dynasty goes: “People’s aspirations often reach high; through harmonious sounds they craft this food. Its name implies ‘year upon year,’ symbolizing hopes for the coming year.” New Year cakes contain nutrients such as protein, fat, carbohydrates, niacin, calcium, phosphorus, potassium, and magnesium.