Legend has it that in the late Song Dynasty, there is an old lady surnamed Wu's family is very poor, often have to beg for food. One day, to a lot of people abandoned the pot, she came back to soak the residual soup, when the rice to eat for two days, after these pots to the roof of the dry, in order to prepare for the future can not ask for rice when the dry food. She took out the potpourri of reserves that day to feed the hungry, and the sugar and potpourri to eat, eat the leftovers, the old lady will be pinched into a ball, baked dry, reserved for the next meal for "rice" to eat. Mrs. Wu's "powder cake" has been spreading in the community since then, and it has become the prototype of the current fried rice cake.

Hakka snack: fried rice crackers

The rice is stir-fried until golden brown, then ground into rice flour, mixed with sugar gelatin and local specialties (sesame seeds, peanuts, eggs, crushed peanuts, shredded coconut, etc.), and then crushed in wooden rice cracker molds and knocked out, then baked in an oven.

Hakka Snack: Fried Rice Cake

The flour can be beaten by machine (we call it machine flour), but there was a time when people preferred to beat the flour by hand with a stone mill. The fried rice flour is usually left to dry for a day and a half, and is said to be less prone to fire, before it is used to make cakes.

The practice of fried rice cake:

1, first of all, the rice washed and dried.

Hakka Snacks: Fried Rice Cake

2, the rice is poured into the pan and stir-fried until golden brown and then crushed into powder.

Hakka Snacks: Fried Rice Cakes

3, cook white and yellow sugar into sugar gelatin, and stir the sugar gelatin and fried rice powder together. Use peanuts and sesame seeds to make the filling, use a rice cracker model, put the rice flour on top, put some filling in the center, smooth it out, and use a spoon to scrape the bottom smooth.

Hakka snacks: fried rice crackers

4, and then knocked down, placed on a pre-prepared charcoal grill baking, until crispy on the finish.