Noon Rice Cake

Noon Rice Cake

　　Noon Rice Cake

　　　Craftsmanship: To make the cake, glutinous rice and regular rice are washed clean and soaked in water for a day. After draining, they are ground with water into a slurry using a mill, then put into a cloth bag to drain and form a dough. Dried shrimps are briefly soaked and chopped into small bits. Ham is cut into small pieces, and sprouted vegetables are washed and finely minced. Sesame seeds are toasted and ground into powder. A local wild plant leaf called boat leaf is cut into 5-inch-long and 3-inch-wide wrappers. Pork is washed, minced, and placed in a bowl, then mixed with pepper powder, Sichuan peppercorn powder, soy sauce, sprouted vegetables, ham, dried shrimps, cooked lard, MSG, cooking wine, Sichuan salt, and stirred into a savory filling. Sugar, cooked wheat flour, orange cake, rock sugar, cooked lard, and sesame powder are mixed to make a sweet filling.

　　Water is boiled in a pot. The dough is kneaded into round cakes, which are then boiled in the pot until cooked. After removing them, they are placed in a basin and mixed with the remaining dough, which is kneaded evenly. The well-kneaded dough is divided into portions, each filled with either the sweet or savory filling. The filled dough balls are shaped into rounds, brushed with a layer of cooked rapeseed oil, wrapped in boat leaves, and steamed over high heat in a steamer for about 15 minutes. The delicious and tasty Noon Rice Cake is now ready.