Ingredients: 250g glutinous rice flour, 250g glutinous rice flour, 50g raw soybean flour, 200g brown sugar, 500g glutinous rice and some banana leaves.

Ba Huang production steps:

Ba Huang, also known as Huanggaoba, is a very famous traditional snack in Qianchuan. There are Ba Huang in Qingzhen, Guizhou, and Ba Huang in Luzhou, Sichuan. Although the methods are different, the main ingredients are glutinous rice and the rice we usually eat. So today I will share with you the local methods of making Ba Huang.

Production method: the glutinous rice is washed and soaked for 3 hours. Soak glutinous rice and steam it into glutinous rice, and let it cool slightly. Mix all other raw materials and add water to make a thick paste. Pour glutinous rice into the paste, stir it evenly, and let it stand for more than half an hour to make the rice absorb water. When standing still, scrub bamboo leaves (materials used for packaging) for cleaning.

Knead the sucked rice into small balls, wrap them with bamboo leaves and tie them. In order to prevent sticky hands, clean plastic sheets can be used to hold rice balls. Apply it to the back of washed and scalded Jiang Ye for plastic surgery! Put the wrapped rice balls in a steamer and heat them for 2 hours on medium heat, not high temperature. After changing the fire to steam for 7-8 hours, the yellow cake can be cooked.