Four-Color Sweet Wine Rice Cakes

Last updated 2026-11-15 — Ingredients: 200g white glutinous rice flour, 70g black glutinous rice flour, 50g sweet wine lees, an appropriate amount of honey, white sugar, carrot juice, green vegetable juice, hot water, etc. 　　Seasonings: 　　Cooking Method: Boiling. Mix the black glutinous rice flour and one-third of the white glutinous rice flour separately with warm water and knead thoroughly. Then divide the remaining white glutinous rice flour in half, mix one half with carrot juice and warm water and the other half with green vegetable juice and warm water to form red and green doughs respectively. Shape each of the four types of dough into 2cm-diameter cylinders, then cut them into 1cm-thick pieces. Roll each piece into a ball with your palm, boil them in a pot of boiling water until they are about 70–80% cooked. Add the sweet wine lees, honey, and white sugar and cook until done. Scoop out with the broth into small bowls to serve. 　　Flavor Profile: Featuring four distinct colors, soft and glutinous texture, and rich nutrition. It is an innovative snack based on traditional recipes, popular in the Zunyi area. 　　Technical Tips: The amount of water added to the glutinous rice flour should be moderate to achieve the right softness and hardness. (Zunyi)