Millet Crisp Cake

Hao Beng

　　In the Dai language, "Hao Beng" means "puffed cake," which is also a type of sticky rice pastry. The method of making it is as follows: first soak the glutinous rice for about ten hours, then pound it into a fine paste, mix in brown sugar, egg yolk, and sesame seeds, and continue pounding. Next, shape it into thin pancakes about the size of a side dish and dry them in the sun for later use. When eating, place the round cake on a specially made bamboo clip and roast it over hot charcoal, holding two bamboo clips in your left and right hands and flipping them back and forth until the cake puffs up, turns yellow, and is heated through. This puffed cake is sweet, crispy, and fragrant, and is served as a snack. (Xishuangbanna)