Rice Cake

Rice Cake

　　Made by layering steamed yellow millet flour (sometimes glutinous rice flour), red adzuki beans, and jujubes evenly on a steaming tray, this dessert is sold on-site by slicing with a long knife dipped in water — hence the name “rice cake.” The making process is also called “sprinkling rice cake.”

　　During preparation, the yellow millet is rinsed three times with water — using warm water in winter and cool water in summer — to remove impurities, then dried to the appropriate moisture level and ground into fine powder. Before steaming, the moisture level of the flour is carefully adjusted and steamed over even heat. The finished cake turns apricot-yellow or pale white with a glossy surface. It can be served hot with white sugar, deep-fried, or used in various dishes. It boasts bright color, fragrant taste, and chewy texture.