Shuita Cake, also known as Rice Fat Cake, originates from China's ancient rice food culture, and its history can be traced back to the Han Dynasty. There is a record similar to rice cakes in the ancient book "Qi Min Yaoshu", which symbolizes a good harvest and auspiciousness. The name of the water tower cake is said to come from the fact that in the old days, people used to place the fermented rice milk in a high water tower to ferment naturally, making the finished product extra soft and light like a cloud. Every bite of water tower cake is a gentle look back on that long time, which not only carries the warm memory of the family, but also contains the sustenance of the beautiful meaning of life.
Cooking Steps:
1. (About 8 water tower cakes)
- 200 grams of rice flour
- 50 grams of caster sugar
- 180 ml of lukewarm water
- Dry yeast 3 grams
- Baking powder 1/2 teaspoon (optional)
- Red dates/wolfberries (for garnish) to taste
2. Mix warm water with dry yeast and let it sit for 5 minutes until it bubbles up to activate the yeast.
3. Pour the rice flour and caster sugar into a bowl, slowly add the yeast water, and stir until there are no granules.
4. Cover the prepared rice milk with a damp cloth and place it in a warm place to ferment for 1-2 hours until the volume expands about twice the size.
5. Brush a thin layer of oil to prevent sticking in the mold, gently pour the fermented rice milk into the mold, and garnish with red dates or wolfberries.
6. Bring the water to a boil over high heat, reduce the heat to medium-low and steam for about 20 minutes. Insert a toothpick into the center and pull it out without sticking until it is cooked through.
Tips:
- The fermentation environment should be warm and windless, avoiding direct sunlight, otherwise the fermentation effect will be affected.
- When steaming, be sure to wait for the water to boil before putting in to prevent the cake from collapsing.
- Do not remove the lid immediately after steaming, and wait a few minutes to avoid shrinkage from quenching.
- Ferment the rice milk until fine bubbles appear on the surface, and gently pat it to feel airy, which is the best fermentation state.
- Before steaming, you can spread a layer of grease paper on the bottom of the mold to make it easier to release the mold.
- Use bamboo or ceramic molds to allow the water tower cake to absorb the natural fragrance and enhance the flavor.
When the water tower cake gradually expands in the steamer, the house is filled with not only the aroma of rice, but also the deep affection and respect for traditional food. The moment it comes out of the oven, the snow-white cake body is dotted with a little red dates, take a bite, moist and soft, sweet but not greasy, as if the clouds are melting at the tip of the tongue, and the ears seem to echo the subtle sound of steam rising, close your eyes, enjoy this ancient taste through the millennium, and awaken the most simple touch in the depths of your heart.