Xu Guoqun's yellow cake is golden in color, rich in aroma, sweet and mochi, and unique in that it is wrapped in ginger leaves, and the aroma of the yellow cake comes from the aromatic oil contained in the ginger leaves. The aroma of the freshly steamed yellow cake is very fragrant, and when it cools down, it can be sliced and fried or eaten directly, or grilled and fried, which has a unique flavor. Now will do yellow cake poi experience know-how is introduced as follows:

One, raw materials:

Sticky rice 5 kilograms, 750 grams of rice, 3 kilograms of brown sugar, sugar in moderation, the good ginger leaves enough to package on it.

Second, practice:

1. Glutinous rice soaked for about 12 hours and then drained.

2. Steam the glutinous rice.

3. Pour the rice syrup into a pot for easy mixing, pour in the steamed glutinous rice while it's still hot, add sugar and chopped brown sugar and mix well.

4. Spread the evenly stirred glutinous rice on a flat surface and let it cool for about 12 hours.

5. Wash the ginger leaves and pass them in boiling water.

6. Cut a piece of yellow cake poi down and wrap it up.

7. Tie up and steam in a pot for about 1 hour, to steam through the heart.

8. After the mature product is slightly cooled, stand alone to cool, in order to reduce its moisture content, that is, to increase the hardness to extend the preservation time.

While the yellow cake looks very delicious, it is very tedious and time-consuming to make. First, we need to prepare good quality glutinous rice, rice, (half of each) brown sugar, and ginger leaves.

One, first part of the cleaned rice and glutinous rice beaten into a mixture of rice paste;

Two, the rest of the glutinous rice cleaned, put into the traditional wooden retort steaming until eight minutes cooked;

Three, will be beaten and steamed rice paste and steamed glutinous rice poured into a large wooden basin and then mixed, according to their own tastes to add a small amount of brown sugar;

four, to be the rice paste in the water is completely absorbed by the glutinous rice, you can roll the glutinous rice into a large rice ball, and hit the molding;

fifth, with cleaned and sun-dried rice dumpling leaves to the large rice balls wrapped up, and then the bamboo shoots shells to the large rice balls bundled up, and then all the bundled rice balls into a large wooden cauldron fire steaming;

fourth, which is the most one step, but also a very important part of the Huangcao Ba It needs to be steamed for 20 hours so that the flavor can be fully flavored.

After 20 long hours of steaming, the cooked yellow rice cake is finally out of the cauldron. The aroma through the hot and humid bamboo leaves steaming out, while the heat peeled off the bamboo leaves, yellow moist through the Ying Huangcai Po jumped out, glutinous incense, sweet incense, bamboo incense pouncing on the mouth and nose and refreshing into the heart, let a person mouth-watering, appetite greatly open.