Rice Bowl Cake
by Poetic heart
Favorite
Difficulty
Normal
Time
2h
Serving
2
Bowl cake is a special food in southern Fujian. It is a kind of food made by steaming fermented sweet rice milk into a special small bowl. It is named after its shape is a bowl after being out of the pot. It doesn't have the meaty smell of steamed buns, nor the crispness of fried dough sticks, but a simple appearance and honest "smile", as well as the delicate fragrance of rice and the sweetness of it.
Bowl cake is a kind of food that is always prepared for worship, and it is also a must-have cake during the New Year. It has a deep place in the hearts of Minnan people.
With the variety of breads, cakes, desserts, etc. now becoming more and more abundant, gradually, no one will make bowl cakes like before, and they may not be available even in ordinary vegetable markets.
I asked my grandmother a few times, and I only learned roughly the earliest method. The original bowl cakes require rice dipping and refining, and they are all manual, making the production process more cumbersome. Because there is no exact method to refer to, and neither can I find a stone mill or a small bowl that specializes in steaming bowls of cakes, I have used simple methods to practice it many times, but it is also fluffy and noisy.
In fact, if I meet someone who sells bowls and cakes, I usually buy a few. If I'm lucky enough to meet someone who looks more kind, I will also inquire about one or two. So recently, I inquired about a seemingly more reliable approach, which is still being tried. If it is better, I will continue to share it. "
Bowl cake is a kind of food that is always prepared for worship, and it is also a must-have cake during the New Year. It has a deep place in the hearts of Minnan people.
With the variety of breads, cakes, desserts, etc. now becoming more and more abundant, gradually, no one will make bowl cakes like before, and they may not be available even in ordinary vegetable markets.
I asked my grandmother a few times, and I only learned roughly the earliest method. The original bowl cakes require rice dipping and refining, and they are all manual, making the production process more cumbersome. Because there is no exact method to refer to, and neither can I find a stone mill or a small bowl that specializes in steaming bowls of cakes, I have used simple methods to practice it many times, but it is also fluffy and noisy.
In fact, if I meet someone who sells bowls and cakes, I usually buy a few. If I'm lucky enough to meet someone who looks more kind, I will also inquire about one or two. So recently, I inquired about a seemingly more reliable approach, which is still being tried. If it is better, I will continue to share it. "
