Rice Pudding Cake

Rice Pudding Cake

　　Main Ingredients: 3 kg glutinous rice, 2 kg regular rice, 200 g white mugwort (also known as softleaf yarrow)

　　 Side Ingredients: 500 g cooked diced cured pork, 150 g pickled vegetable crumbs, 100 g tofu cubes, 100 g finely crushed fried peanuts, 20 g cooked sesame seeds, 100 g lard, 50 g cooked rapeseed oil, 20 g salt, 100 g sugar, 10 g monosodium glutamate, an appropriate amount of tung tree leaves and straw.

　　 Preparation: Soak the glutinous rice and regular rice in warm water for 1–2 hours, drain, then pound into flour. Sieve into fine powder and place in a container. Take one-third of the rice flour, cook it into a cooked paste, then mix it with the remaining raw flour. Knead into a dough, shape into goose egg-sized balls, then make a small dent in each ball. Fill the dents with either sweet filling (a mixture of peanuts, sesame, sugar, and lard) or savory filling (a mixture of pickled vegetables, diced cured pork, tofu cubes, salt, and monosodium glutamate). Shape them into round raw cakes. Wash fresh tung tree leaves and blanch in boiling water until softened, brush with a little cooking oil. Flatten the raw cakes, wrap them in square shapes using the tung tree leaves, then tie with straw. Steam in a steamer over high heat for 1 hour to finish.

　　 Flavor: Sweet (or savory)

　　 Features: Soft, sticky, and fragrant