How to eat yellow rice cake: After steaming, remove the galangal leaves and eat directly. After the yellow rice cake has cooled down, slice it into pieces and fry it, or add it to the glutinous rice dumpling water and boil it before eating. It will have a unique flavor. What makes it unique is that the wrapping material is galangal leaves, and the aroma of the yellow cake comes from the aromatic oil contained in the galangal leaves. The aroma of freshly steamed rice cake is fragrant. After cooling, it can be sliced ??and fried, or boiled in water in a trough for consumption. It has a unique flavor.

The differences between yellow rice cakes in various regions:

Luzhou yellow rice cake: made of natural high-quality glutinous rice, brown sugar, galangal leaves and necessary auxiliary materials, refined with traditional techniques. Because it is soft and glutinous, sweet but not greasy, fragrant and delicious.

Oil-rich yellow cake: The husks and leaves of bamboo shoots are golden yellow. After being dyed with bamboo baskets and brown sugar, the rice cake turns golden yellow, and the rice cake is called yellow cake. Huangba is not only beautiful in color, but also has the fragrance of Nanzhu leaves, which is deeply loved by the people of Zhuxiang.

Boxiang yellow rice cake: it is divided into ordinary yellow rice cake and oily yellow rice cake; the foreskin is also divided into two types, one uses yellow rice cake leaves as the foreskin, and the other uses the bamboo shoot leaves as the foreskin. It is golden in color and sweet in glutinous rice. It is a special food for locals to entertain guests. There are many production processes, including slow steaming over low heat, which usually takes more than ten to twenty hours. The market price is not expensive, and it can be said to be cheap and good quality.

Scientific ingredients of yellow rice cake:

According to the chemical analysis of the ingredients, B amylase can hydrolyze the starch maltose, white rice flour, glutinous rice and rice milk. The saccharification process of B starch in the slurry and from the air converts part of the starch in the two meters into maltose.

Reference for the above content: Baidu Encyclopedia-Huangba