Lei Tea Cake

Lei Tea Cake

　　Main ingredients: 6 kg glutinous rice, 2.5 kg red adzuki beans, 1 kg perilla seeds

　　 Ingredients: 2.5 kg rapeseed oil, 500 g lard, 250 g salt, 50 g prickly ash powder

　　 Preparation: Wash the perilla seeds, drain them, roast until done, then pound into a paste. Place in a pot, add water, bring to a boil, stir to remove the husks, add an appropriate amount of salt to make lei tea. Wash the adzuki beans, soak them, then steam in a wooden steamer until cooked. Remove, mash into a paste, mix in the prickly ash powder and salt. Heat a clean pan with lard, pour in the bean paste, stir-fry until dry, then set aside as red bean paste. Wash the glutinous rice, steam it in a wooden steamer over high heat, then pound into a cake-like consistency. Shape into small rice cakes, wrap the red bean paste inside, then heat a clean pan with rapeseed oil until it reaches 70% heat. Deep-fry the wrapped rice cakes until golden brown, remove, and soak in the lei tea before serving.

　　 Flavor: Salty, savory, with a slight numbing taste

　　 Characteristics: Fragrant, crispy, soft and sticky