What is the name of Chaoshan rice cake?

Chaoshan area calls it "sweet fruit", and other places call it "rice cake"

The practice in Chaoshan area is generally to steam glutinous rice flour with white sugar and brown sugar.

Bakeries and supermarkets outside sell many rice cakes made of different materials, such as osmanthus rice cakes, coconut milk rice cakes and even bird's nest rice cakes.

When you eat it, you should cut it into pieces. Because it is made of glutinous rice flour, it often sticks together when fried. So some people will stick some broken eggs and fry them together, while others will stick raw flour.

Chaoshan cuisine: folk rice cakes with red hearts.

The red peach cake is a Chaoshan folk rice cake, also known as monascus peach, which is named after it looks like a peach cake. Guo Tao symbolizes longevity, so making Guo Tao reflects the desire for longevity, which is called Guo Tao in some places and is a kind of Chaoshan cuisine. The stuffing is usually steamed glutinous rice into fragrant rice or glutinous rice. After the leather stuffing bag is made, it must be printed with a carved wooden peach-shaped impression and then steamed in a steamer. During festivals, some elderly Chaoshan housewives like to make hearts to worship their ancestors.

Chaozhou folk custom, on the eighth day of August, almost every family will make hearts, fermented peaches and white rice peaches. Heart and fermented grains should be placed in front of ancestors' graves to worship after eating, while white rice peaches are only used for eating. That's because chaozhou people thinks red is a symbol of good luck, and fermented grains need to be fermented in the production process, so it has a beautiful meaning of "fat".

The raw materials and making method of red peach skin are exactly the same as those of white rice peach, except that when boiled water is needed after rice noodles are steamed, a little rose food pigment is added to the boiled water to make the skin pink.

In the past, when Chaoshan people cooked red hearts, they sometimes added a pigment called "safflower powder" to boiling water. The chemical components contained in "safflower powder" are slightly harmful to the body after eating, so we advocate the use of food pigments and limit their use.

Making the skin of hearts is very particular. Use a large pot to hold water, and the ratio of water to rice flour should be just right. Too much water will paste off (as the saying goes here, "you can make a bowl of paste"), and without water, you can't knead it together. The proportion requirement is extremely strict. 1 kg of rice flour, 1. 1 kg of water, etc. After the water boils, add a little safflower powder. Then turn down the fire, it looks like crab eye water. When the water is not boiling, gently pour the rice noodles in and let the rice noodles float on the water. If it sinks to the bottom of the pot, it will burn at the bottom of the pot. Simmer on low heat 10 minute, stir out of the pot, pour it into a large bowl, and rub it constantly with your hands for fear that the skin will not stick when it is cold. After kneading, put one or two spoonfuls of cold water, which is called boiling water (not boiling, but reopening the dough of rice noodles with water). After the water is boiled, rub it and say that the skin will taste better. This is the experience summed up by several generations of people who have tried. There is no book to look up, no theory to talk about, and it is passed down from generation to generation by feeling.

There are two kinds of stuffing, one is boiled with peeled mung beans and seasoning, and the other is made of glutinous rice. Most of us are made of glutinous rice. First, we chop mushrooms, pork, shrimp and garlic seedlings, peel peanuts and fry them in a wok. After the glutinous rice is cooked, put it in a wok and fry it with seasoning into a pot of glutinous rice. Take a small ball from a pile of boiled skins, knead it into a thin round bowl, put it into glutinous rice, then make it into balls, print out a cocoon, steam it in a boiling pot for 13 minutes, and the cocoon will be cooked. Generally, it is 1 kg of japonica rice flour 1 kg of glutinous rice, making about 22 hearts.

Blanch glutinous rice flour with boiling water to make red peach skin. Rub the skin of hearts into long strips, knead it into a small piece, press it into a thin round skin, wrap it with stuffing, print it out with the skin, steam it in a steamer, or fry it in oil and eat it.