Lard Steamed Cake

Lard Steamed Cake

　　Lard Steamed Cake is a wheat-based dish characterized by its soft, fluffy texture, rich flavor without being greasy, and sweet, pleasant taste. Cooking method: steaming. This traditional Sichuan-style folk snack is widely loved across the country.

　　The flour is placed in a vat, mixed with water and fermented dough to form a paste-like consistency, then covered and left to ferment. The fermented dough is combined with diced pork lard (cut into small cubes), white sugar, and osmanthus honey. It is then adjusted for pH using dissolved baking soda, steamed over high heat in a steamer until cooked. After steaming, it is cut into diamond-shaped pieces and served on a platter. FCr

　　Key Tips: FCr

　　1. Stir the cake batter vigorously. Fermentation usually takes about 1–2 hours. Once small bubbles appear on the surface of the batter and a sour smell is noticeable, adjust the pH level. FCr

　　2. The pork lard should first be blanched in boiling water to remove the skin, then cut into small cubes about the size of a pinky finger. FCr

　　3. Line the bottom of the steamer with glutinous rice paper, glassine paper, or gauze to prevent leakage. FCr

　　4. Place a piece of wood or board in one corner of the steamer to allow steam to circulate properly inside. FCr