Brown sugar rice cake [a specialty of Sanya, Hainan]

What is brown sugar rice cake? Authentic Sanya specialty in Hainan: Brown sugar rice cake

Content summary:Do you want to know what brown sugar rice cake is? This article is a detailed introduction toHainan Sanya specialty - brown sugar rice cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on brown sugar rice cake. The full text takes about 5 minutes to read, mainly including the basic introduction of brown sugar rice cake and how its history originated? The production method of brown sugar rice cake, the tasting and eating method of brown sugar rice cake, etc

Basic introduction of brown sugar rice cake

Brown sugar rice cake is a traditional Han snack. Hainanese people have the habit of eating rice cake during the Spring Festival. Nian Gao, also known as "Nian Nian Gao", sounds similar to "Nian Nian Gao". The rice cakes are mostly made of glutinous rice flour: sift the glutinous rice flour with silk gauze, add water and honey to make a harder dough, stick dates and chestnuts on the dough, wrap them with reed leaves and steam them. There are many types of rice cakes, including brown rice cakes made with brown sugar and silver rice cakes made with white sugar. In addition to steaming and frying, they can also be sliced and fried, with both sweet and salty flavors

Chinese people seem to make sweet cakes during the Spring Festival. People call it rice cake, maybe that's why. But in Hainan, it's not just done during the Chinese New Year. To become a rising beam in a house, to marry a man and a woman, to have children every month, to celebrate the day of graduation, one must make cakes to celebrate. The meaning of rice cake is too narrow, so it is collectively referred to as sweet cake. On the fifth day of her daughter's wedding, when she returns home, her mother will make sweet cakes and send them back. This is called 'doing the first time'. This name is very accurate. It was only after the two families became in laws that this kinship relationship was established. My mother's house is in Shuiya. I heard from older generations that Shuiyapo's "first time" was the most magnificent. As soon as the sun appeared, the sedan chair welcoming my mother stopped at the doorstep. I only brought her back at noon. Usually, foreign mothers only make one basket of sweet cakes, but Shuiyapo makes two loads! A load of sweet rice cake can weigh as little as over forty pounds. It made two strong women carry it, and the pole was also crushed and squeaked. It's a long way from the village entrance to home! Causing a group of Ni Zai to follow and watch. Shuiyapo has also been praised for a lifetime because of this incident

How to make brown sugar rice cake

Materials:

300g glutinous rice flour, 1 cup and a half of brown sugar (I use the lump brown sugar, which is scraped into small pieces with a knife), 1 cup of water

Recipe:

1. Boil 1 cup of water, pour it into brown sugar, and stir the brown sugar

2. Pour the glutinous rice flour into the sugar water and mix well

3. 6-inch round mold, lay out aluminum foil, brush oil on the foil to prevent sticking. You can also spread Zongzi leaves, so that the steamed ones will be better

4. Pour the mixed paste into a round mold, and I steam it in a pressure cooker for 30 minutes. It's ready<5. Take it out, let it cool, then cut it into pieces. If you can't finish eating, put it in the refrigerator for refrigeration

Tasting and Eating Methods of Brown Sugar Rice Cake

Cutting open a large basket of sweet rice cakes is not an easy task. Using a knife? It's sticky and difficult. It's not difficult to say. Hometown people use lines to 'cut'. A line, one end bitten with the mouth, the other end wrapped around the cake, pulled and 'cut' open. It's a happy occasion, of course, we need to use a red line. Cut it into pieces and it's ready to eat. There are also some things to pay attention to. Crack a few eggs and stir them in a bowl. Boil the pan with soybean oil, then put the rice cake soaked in egg batter into the pan and fry. Three or two flips, fried until a layer of skin appears on the surface, half crispy and half sticky, delicious