Sweet Tofu Pudding and Rice Jelly

Sweet Tofu Pudding and Rice Jelly

　　Visitors to Weishan love eating Sweet Tofu Pudding and Rice Jelly. According to elders, these two treats did not appear in the same era. The origins of Rice Jelly are unclear—no one knows which dynasty or person first made it—but legend has it that Sweet Tofu Pudding was invented by the people of Menghua.

　　It is said that long ago, in Menghua (now Weishan), several people were burning limestone on a mountain. They piled the burned lime next to a small pond at the base of a dirt slope, and bits of lime occasionally fell into the pond. On the dirt slope above the pond grew a plant about two or three feet tall, with orchid-like flowers. Its fruit had a butterfly-wing-like outer skin and contained seeds similar to vegetable seeds. In autumn, the fruit would burst open, scattering the seeds into the small pond below. Over time, more and more seeds accumulated. Stirred by the wind, the water in the pond began to move continuously, and a layer of something “ice-like” appeared on the surface. When touched, it felt soft, smooth, and slippery, and when tasted, it had no flavor. The lime-burners found this very strange, so they picked the seeds of the plant, put them in a basin of cold water, and rubbed them with their hands. This produced white bubbles and foam, but no “ice.” They thought that perhaps the pond’s water, containing lime, was what caused the “ice” to form. So they added some raw lime to the basin—and indeed, the white bubbles and foam disappeared. The water thickened and gradually solidified into “ice.” When they scooped some up and tasted it, it was cool, smooth, and had no strange taste. So they gathered many of these seeds, made “ice” with them, added some sugar, and created a refreshing drink to beat the heat—and thus, Sweet Tofu Pudding was born.

　　Making Sweet Tofu Pudding and Rice Jelly is very simple. To make Rice Jelly, you must use hemp-line valley rice or Gui Chao No. 2 rice. Grind the rice into powder, then sift it to remove the coarse grains, leaving only the fine powder. Mix the rice powder with cold water to form a thin batter, then pour it into a pot with a mixture of water and raw lime. Stir continuously as you cook. When the batter in the pot gradually thickens, use a strainer ladle to scoop it and let it drip into a bucket of cold water. The result is snow-white, smooth Rice Jelly. Making Sweet Tofu Pudding is even easier—just put the Sweet Tofu Pudding seeds into a cloth bag, tie the bag tightly, and place it in a basin of cold water mixed with some raw lime. Gently rub the bag, and the water in the basin will turn into Sweet Tofu Pudding.

　　Originally, people on the streets would only buy Rice Jelly. But after Sweet Tofu Pudding was invented, the two became inseparable companions. Rice Jelly aids digestion and quenches thirst, while Sweet Tofu Pudding clears internal heat and cools the body. Add syrup made from brown sugar or homemade rose sugar, and the taste becomes refreshingly delicious. Especially in hot summer weather, seeing the snow-white, shiny Rice Jelly and the glossy, coffee-colored Sweet Tofu Pudding in the bowl makes your mouth water. For just a few cents, you can enjoy a bowl of Sweet Tofu Pudding and Rice Jelly—it’s incredibly refreshing. It's much more satisfying than drinking tea or other beverages, being both affordable and healthy.

　　Tip: Weishan offers a rich variety of breakfast foods, some of which are quite unique. These include sticky rice cake with sugar and oak flowers, sweet baked wheat cake, cow rolling (available in the morning and at noon), rice cakes, hot thin bean paste, green bean mini cakes, green bean sticky rice cakes. Other common breakfast items found elsewhere—like rice noodles, noodles, steamed buns, soy milk and fried dough sticks, green corn cakes, and buckwheat cakes—are also available. Although these are not exclusive to Weishan, their distinct preparation and seasoning give them a uniquely local flavor.

　　Author: Master Ji

　　Source: Dali Prefecture Tourism Development Management Committee