Qingming Cake

Qingming Cake

　　Ingredients: 250g glutinous rice flour, 60g sticky rice flour, 75g Qingming herb. Seasoning: 100g starter filling. Method: Pan-fried. First, wash and finely chop the Qingming herb. Mix the glutinous rice flour, sticky rice flour, and chopped Qingming herb, then add 100g of boiling water and stir until well combined. Add an appropriate amount of cold water to knead into a “three-life dough” rice flour dough. Shape the dough into strips, cut into 20g pieces, flatten each piece, wrap in the starter filling, seal the opening facing downward, and press into round cake-shaped dough pieces about 7cm in diameter and 1cm thick. Then heat a flat pan, brush with oil, place the cake dough pieces in, and slowly pan-fry over medium heat until both sides are lightly golden. Once cooked, remove and plate. Flavor characteristics: The crust is soft and sticky, the filling is sweet and fragrant, with a rich aroma of Qingming herb. It is a seasonal snack from rural Guizhou. Technical tips: The amount of water added to the dough should be moderate—neither too soft nor too hard. Seal the edges tightly to prevent the filling from leaking. (Zunyi)