White Bee Cake

White Bee Cake

　　White Bee Cake, a steamed dessert, is known for its fluffy, tender, sweet texture. Cooking method: steaming. This dish can be served either cold or hot. When served cold, pork fat cubes are not added.

　　Wash and soak the rice, then mix it with leftover cooked rice, grind into a rice slurry, and stir in the starter slurry. Cover and let it ferment until it rises, then mix in white honey and white sugar.

　　Line the steamer basket with clean gauze, pour in a 1.5 cm layer of rice slurry, steam over high heat for 20 minutes. Spread a layer of rose jam on top, then add another 1.5 cm layer of rice slurry. Sprinkle evenly with chopped peach kernels, melon slices, cherries (all thinly sliced), and raw pork fat cubes. Steam again over high heat until fully cooked. Remove from the steamer, let it cool, then cut into diamond-shaped pieces to serve.

　　Key tips: control the fermentation time of the rice slurry; maintain high heat throughout the steaming process.