How to make old-fashioned glutinous rice cold cake:

1. Prepare the cold cake paste. Take a larger bowl and pour about 120 grams of cold cake powder (about half a bag), add about 200 grams of water, slowly add and stir clockwise to make a cold cake paste. Let it sit for about 5 minutes. A layer of light yellow water will form on the surface of the paste. Skim off the yellow water, then add clean water and stir to form a paste. Repeat twice and then set aside.

2. Cook the cold cake until it becomes sticky. Add water to the pot. The amount of water is about 8 times the amount of water used to make the paste earlier (half a bowl of water was added before, so just add four bowls of water to the pot). After the fire is boiled, turn to low heat, stir the prepared paste evenly, and slowly pour it into the pot, stirring while pouring. After it is completely poured in, continue to stir until the paste becomes thick. When bubbles appear, stop stirring and turn off the heat after about 6 minutes.

3. Cooling and solidification. Quickly scoop out the batter from the pot and put it into 4-5 bowls (you don’t need to fill it too full, just 80% full), let it sit for cooling, you can use a fan to speed up the cooling, it will be complete in about 5 minutes solidification. After it is completely solidified, pour it out into a soup bowl and rinse with enough water. Rinsing can be placed in a cool place or refrigerated in the refrigerator. The time does not need to be fixed, it can be anywhere from 10 minutes to an hour. Finally, take out the rinsed cold cake, pour cold brown sugar water over it, and you have a smooth and sweet cold cake.

Introduction to glutinous rice cold cake:

Langgao is a traditional local snack and a good way to relieve the heat in summer. The reason why traditional snacks can become a tradition naturally has its own uniqueness. Traditional cold cake is a rice delicacy with simple ingredients. It tastes sweet, soft, silky and refreshing.

But the traditional production process is extraordinary. Making rice cakes alone requires six processes, namely material selection - grinding - boiling - cooling - rinsing - storage. The material selection is simple but must be refined. The water must be deep well water. Grinding the rice slurry must be done by hand, and the cooking process must be careful. Control the heat. After cooling, rinse to remove the alkali smell. The storage temperature cannot be high or low.