Prepare glutinous rice, rice, brown sugar (you can prepare some white sugar in appropriate amounts), a little soybeans, and the ratio of glutinous rice to rice under the shell leaves of Nanzhu bamboo shoots: 7:3, totaling 10 kilograms. Let’s take an example of the production method: 1. Add 2:3 to the rice.

Two soybeans and glutinous rice.

Soak separately for 24-48 hours.

Soak the dried bamboo shoot shell leaves in warm water until soft, wash and set aside.

2. After soaking, filter the water, beat the rice, and steam the glutinous rice.

3. Either chop the brown sugar into fine pieces or boil it into sugar water and add it to the rice milk and mix well.

4. Prepare a larger basin, pour the glutinous rice into it, and then pour the rice milk into it and stir continuously until every piece of glutinous rice is not sticky.

Then according to the moisture condition at this time, place the mixed glutinous rice for a while (the time should not be too long, otherwise you will not be able to scoop it out). When the water evaporates until the glutinous rice can stick together, you can use the southern bamboo shoots.

Wrap the shell leaves, then steam them until cooked.

(In the past, yellow cake was eaten by ourselves during the Chinese New Year in places like ours, so we usually steamed it all night.) Now when we eat it by ourselves, we don’t need to steam it like this.

Note: The amount of rice determines the hardness of the rice cake.