The number one indispensable homemade food in my family every year is yellow rice sticky cake. The production process is very complicated

My family steams rice cakes on the 23rd day of the twelfth lunar month every year. My mother soaks the yellow rice and drains it one day in advance. Early the next morning, I pushed the cart to the processing factory and lined up. After grinding the rice into powder, sift it with fine radish on the spot and sift out the coarse ones before processing and sifting again. The scene was quite spectacular. The yard of the processing factory was full of people sifting through the streets.

After the noodles are processed, go home and start boiling water. Add half of the water to a large black iron pot and put an extra-large grate on top. When the fire is boiling, the steam must rise evenly.

My mother will mix the cooked red beans, peanuts, and jujubes into the noodles in advance. When the steam is evenly spread, sprinkle a layer of red beans on the bottom layer to prevent sticking. Then spread the noodles evenly in handfuls. At this time, the fire must be high and the steam must be sufficient, otherwise there will be parts of the sticky cake that cannot be steamed through.

Spread all the noodles to a thickness of about twelve or three centimeters. A semi-circular lid made of straw rope is fastened on top (called a nest in my hometown). Although this kind of nest is not breathable, the water vapor will be absorbed by the straw rope and will not drip on the rice cake, affecting the taste.

The most exciting thing is the moment when the pot is started. It was my favorite when I was a child. When the pot is turned on, all the steam is released at once, rushing from the bottom of the pot to the roof. The entire kitchen is shrouded in mist, and nothing can be seen clearly. It feels like being in a fairyland. I often use my nose to inhale the steam vigorously. It is moist, hot, and has the aroma of sticky cakes in it.

The next step is to put the entire sticky cake into a large winnowing bag while it is still hot to dissipate the heat. At this time, I like to eat the top layer of red beans the most, and sometimes I will secretly eat a bald piece.

When the sticky cakes cool down and harden, my mother will divide them into several large pieces, then cut them into thin slices, pack them separately and put them in a cold place.

During the Chinese New Year, guests will take out some and steam them as staple food. Also share the cut pieces with relatives and friends.

My mother makes this kind of sticky cake every year. It is an indispensable homemade food on my family’s New Year table.