Luodian Lotus Leaf Cake [Guizhou Luodian Specialty]

What is Luodian lotus leaf cake? Authentic Guizhou Luodian specialty: Luodian lotus leaf cake

Content summary:Do you want to know what Luodian lotus leaf cake is? This article is a detailed introduction toGuizhou Luodian specialty - Luodian lotus leaf cake. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Luodian lotus leaf cake. The full text takes about 6 minutes to read, mainly including the basic introduction of Luodian lotus leaf cake and its nutritional value? What are the product characteristics of Luodian lotus leaf cake? How did the history of Luodian lotus leaf cake come about? The production method of Luodian lotus leaf cake, etc

Basic Introduction to Luodian Lotus Leaf Cake

Amber cake, commonly known as Lotus Leaf Cake or Daliang Cake, is a traditional food favored by the Buyi people in Luodian. Every year on the "Half of July" festival, the Buyi ethnic group in Luodian must make lotus leaf cakes. Due to ethnic integration, local Han people also celebrate the "July Half" Festival and make lotus leaf cakes. The lotus leaf cake that has just been released from the cage is very hot, and people place it on a bamboo pole before eating, so it is also known as "building beam cake"

Lotus leaf cake has a natural color (purple red), which is pleasing to the eye; The fragrance is overwhelming and refreshing to the senses; The food is sticky but not greasy, does not stick to the teeth, and has a delicious and unique taste. Due to the fact that purple leaves and banana leaves are only produced in tropical and subtropical regions, lotus leaf cakes can only be made by people living in tropical and subtropical areas. Due to its unique shape, color, aroma, and taste, and rich ethnic characteristics, Luodian lotus leaf cake is well-known both inside and outside the province. Local residents often give it as a gift to their relatives and friends living in distant places such as the provincial capital and provincial government

July and a half is one of the grand festivals of the Buyi ethnic group in Luodian, second only to the Spring Festival. Every July and a half, every household makes lotus leaf cakes. In addition to being used for ancestor worship and personal consumption, visiting relatives and friends is also an essential gift. In fact, lotus leaf cake is not made of lotus leaves, nor is it made of lotus leaves. It is a sticky snack made of local banana leaves. Although lotus leaf cake is purple red, it is dyed with purple leaves and does not contain any added pigments. According to the Compendium of Materia Medica, it is recorded that the nature and taste of banana leaves are sweet, light, and cold. They belong to the heart and liver meridians, and have the functions of clearing heat, diuresis, and detoxification. There is no evidence to verify why they are named "Lotus Leaf Cake". The entire production process is quite complicated, but there are people processing and selling it all year round, so people can eat tea lotus leaf cake anytime

Method of making Luodian lotus leaf cake

Its main ingredient is glutinous rice. According to the Compendium of Materia Medica, the functions of glutinous rice are classified into four types: (1) warming the spleen and stomach, 2) stopping diarrhea, 3) reducing bowel movements, and 4) collecting sweat. Auxiliary ingredients include brown sugar, sesame seeds, sunflower seeds, pumpkin seeds, peanuts, etc. There is a plant called purple leaf planted locally. First, wash the purple leaves, boil them in water, and then take the water. The water turns purple red. Pour the glutinous rice into the purple red water and soak it for 6-8 hours. After soaking, the glutinous rice also turns purple red and has a strong special aroma. Filter out the purple water, grind the glutinous rice into a paste, pour the rice paste into a cloth bag, tie the bag tightly with a rope, and hang it to make the paste water drip clean. Fry and crush the ingredients, mix with brown sugar and set aside. Pick banana leaves, wash them, tear them into pieces about 1 foot long and wide by hand, steam these raw banana leaves in a steamer for 10 minutes, and then take them out and let them dry. After the above preparations are ready, use your hands to knead the glutinous rice that has been drained of water into balls the size of an egg. Wrap the core with ingredients, wrap it with banana leaves, and then squeeze it into rectangular shapes with a wooden rice pry (each about 10 × 5 cm). Finally, steam it in a steamer for about 2 hours. The best taste is when it is ready to eat just after it is out of the oven. Steamed lotus leaf cakes, hung in a well ventilated place, can generally be stored for 7-10 days without spoilage or loss of flavor. However, lotus leaf cakes that have been hung for 3 days must be fried thoroughly before consumption