Rice Pudding Cake

Rice Pudding Cake

　　Rice Pudding Cake

　　　On the south side of the old City God Temple’s Shamen area, a mother and daughter surnamed Wu have sold rice pudding cake (now called steamed sponge cake) all year round. It is white in color, not sour, sweet but not cloying, uniform in texture, soft, and does not stick to the teeth—making it a popular spot for elders, women, and children. Aside from eating it at the stall, customers can also buy it to take away, steamed inside corn husks. Especially in the cold winter, they also cook a large wokful of sweet potatoes. As the saying goes: “It doesn’t cost much, but it’s warm and satisfying!” Farmers from the flatland areas are particularly fond of it.