Rice Cake Pastry

Rice Cake Pastry

　　Rice Cake Pastry

　　The making of rice cake pastry began during the Guangxu reign of the Qing Dynasty and has a history of over 100 years. It requires low investment and yields quick returns.

　　The process involves washing, soaking, and draining glutinous rice, then grinding it into powder using a stone mill. The coarse grains are sieved out with a sieve, and the fine rice flour is mixed with a small amount of cold water to form a moist, loose rice paste.

　　This rice paste is then placed into a small wooden steaming basket that is 2 cm thick and 7 cm in diameter, shaped like a waist drum. The surface is gently leveled before the basket is placed in a pot of boiling water to steam until cooked, resulting in the finished rice cake pastry. It has a perfectly round shape, a fluffy texture resembling snow, a refined filling that is sweet and delicious, rich in nutrition, and features a distinct color contrast. The main ingredients include fragrant rice, glutinous rice, white sugar, natural purple rice leaves, yellow rice flowers, and purified water.

　　In the past, rice cake pastry was generally made only during the “Hungry Ghost Festival” (the 15th day of the seventh lunar month) as an offering to elders during the holiday. It is affordable and makes a great gift for family and friends. The product is mainly sold in areas such as Xingyi, Anshun, Guiyang, Beijing, and Australia.