Hengxian Nian Gao, a specialty of Hengxian County, Guangxi

What is Hengxian rice cake? Authentic specialty of Heng County, Guangxi: Heng County rice cake

Summary:Do you want to know what Heng County rice cake is? This article is a detailed introduction to the special product of Hengxian County, Guangxi Province - Hengxian Rice Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Hengxian Rice Cake. The full text takes about 3 minutes to read, mainly including the basic introduction of Hengxian Rice Cake and its nutritional value? What are the product characteristics of Hengxian rice cake? How did the history of Hengxian rice cake come about? The production method of Hengxian rice cake, etc

Basic introduction of Hengxian rice cake

Hengxian rice cake, eaten during festivals and holidays, is not only a festive delicacy, but also brings people new hope of "rising year after year"

Rice cake contains nutritious and healthy elements such as protein, fat, carbohydrates, niacin, calcium, phosphorus, potassium, magnesium, etc

The Hengxian New Year Cake in Nanning has a long history and a good meaning. It is famous both inside and outside the area for its tough, waxy, smooth taste

It is said that the earliest rice cake was used for worshipping gods on New Year's Eve and providing for ancestors throughout the year, and later became a food for the Spring Festival. Nian Gao is not only a festive delicacy, but also brings new hope to people every year. As a poem from the late Qing Dynasty goes: "The hearts of many are high, and food is made with harmonious sounds, symbolizing the prosperity of the year and praying for it."

The method of making Hengxian rice cake

1. Soak glutinous rice in water first (for six hours)

2. Grind the soaked glutinous rice into a paste (modern methods use electric grinding, traditional methods use stone grinding)<3. Pack the glutinous rice paste in a white cloth bag

4. Hang the cloth bag filled with rice slurry until most of the chickenpox have come out (traditional method, to quickly absorb the water in the cloth bag, put the white cloth bag into the wood ash and let the ash absorb the water inside;

5. Put the glutinous rice paste except for water in yellow sugar and knead it, of course, oil should also be added;

6. Knead it evenly and put it on a tray;

7. Finally, put it in a pot and stew it with water; to check if it is cooked, insert a chopstick into it and see if it is cooked.