The differences between rice cakes and glutinous rice cakes are as follows:

1. Different cooking methods

Although rice cakes and glutinous rice cakes are both made from glutinous rice, there are differences in how they are made. Very different. Nian gao is generally made from raw glutinous rice ground into powder, or directly mixed with water and glutinous rice flour, left to stand for a while, and then steamed. After being shaped into a shape, it can be steamed or fried. Ciba is made from cooked glutinous rice mashed into a puree. It can be eaten directly after being made.

2. The taste is different

Because our common rice cakes are made of glutinous rice flour, they taste sticky and have a delicate texture. The glutinous rice cake is made from cooked whole grains of glutinous rice, so the graininess of the glutinous rice cake will be obvious and the stickiness is stronger than the rice cake. The texture will also be rougher than rice cakes.

3. Different utensils for making them

New year cake is a cake steamed from sticky rice or rice flour. Ciba is a food made by steaming and pounding glutinous rice. It is made by placing the cooked glutinous rice in a stone trough and pounding it into a mud shape with a stone hammer. There is a key utensil for making glutinous rice cakes, namely a stone mortar. The glutinous rice needs to be soaked in water and pounded into the stone mortar until it becomes gelatinous. This is the key utensil for making glutinous rice cakes. The texture of glutinous rice cakes made with a stone mortar is slightly rougher than that of rice cakes.

Some people like to eat rice cakes but not glutinous rice cakes, but some people like glutinous rice cakes but not rice cakes. The rice cake has a delicate and elastic texture and will stick to your teeth. Relatively speaking, glutinous rice cake is softer and glutinous, pursuing a grainy texture. Therefore, rice cakes and glutinous rice cakes have their own unique flavor.