Ye She Soft Cake

Ye She Soft Cake

　　　Its ingredients consist of a locally made mixture of white glutinous rice and sticky rice in a specific ratio. These two types of rice must be soaked in water for over four days, with the water changed daily to allow all fermented components to fully evaporate. After thorough drying, the rice is pounded into powder using a stone mortar and sifted three times through a fine sieve. The powder is then sifted again before being steamed and layered, mixed with fine icing sugar and various fillings, lined with lotus leaves, and finally steamed. The result is a cake with a fragrant, cool taste. Originally handmade, the production process has now been semi-mechanized through technical improvements, and the cakes are packaged for sale, yet they still retain their traditional characteristics.

　　The soft cake comes in three varieties: square cake, plain cake, and osmanthus white sugar cake. The square cake is filled with lard, red bean paste, date kernels, shredded red and green melon, and icing sugar. It has a square shape, vibrant colors, and is known for being rich, fragrant, and sweet. The plain cake is mixed with premium icing sugar, has a large rectangular shape, and features a snow-white, delicate texture with clear lines. It is characterized as fluffy, soft, sweet, cool, sticky yet not greasy, and can remain unspoiled for up to a week even in the peak of summer. The osmanthus white sugar cake is made from whole sticky rice combined with osmanthus, white sugar, lard, and red bean paste. It has a round platter shape and boasts five key qualities: fluffy, soft, sweet, fragrant, and rich. It tastes soft, sweet, and not greasy, and when served with mint, it becomes an excellent summer treat.