Wazai cake, a traditional snack cake in Guangdong, originated in Taishan, Guangdong Province, and was recorded in Taishan County Records during the Xianfeng period of Qing Dynasty. It is also sold in Xiguan, old Guangzhou. Generally, a bowl and a half count as one unit. Every bowl is crystal clear and chewy. There are also a few fillings with different tastes, such as mung bean, red bean, chocolate, pineapple, coconut, orange, mango, horseshoe, sago and taro. The rice cake tastes a bit like the one eaten in the New Year, and its surface is covered with red beans. Because it is made of small bowls and looks like stones, it is called rice cake. There are two colors of glutinous rice cakes, red and white. In fact, it tastes very similar, but it is made of yellow sugar or white sugar respectively. This kind of cheap dessert is liked by many people.

Originated from rice cakes.

Hong Kong, like foam tea, is imported from Taiwan Province Province. They are sold near Jiefang Road. This kind of cake in a small jar attracted many locals and tourists to the island. The rice cake is made of red beans, chestnut powder, white sugar/brown sugar and rice flour. The preparation method is also very simple, as long as red beans 1 bowl, millet flour 1 spoon, appropriate amount of sliced sugar, 3 bowls of water and 3 tablespoons of milled rice flour are prepared. Then soak the red beans for half an hour and cook them until they are sticky; Dissolve brown sugar/crystal sugar in water; Sieving corn flour and sticky rice flour, adding water, adding red beans and stirring evenly; Finally, sweep a thin layer of oil on the bottom of the rice, pour in the mixture and steam for 8 to 10 minutes. Serve. Wazai cake is an authentic street snack in Wuyi. The material is simple, just stick rice flour and sugar. Crystal clear, delicate and refreshing. It is an addictive feeling to slide directly into the throat when eating. It is called rice cake because it is packed in a small tile. Among the 20 kinds of Guangdong folk snacks, there are such cakes. The traditional rice cake is made of yellow sugar and sticky rice flour, and then steamed in a small tile, hence the name; But most of the current methods have been changed into small porcelain bowls. When eating, throw out the rice cakes and wear them with bamboo sticks to eat. Some glutinous rice cakes add red beans; Some rice cakes are white because they are made of white sugar. The newly steamed rice cake is warm and smooth, fragrant and refreshing, especially delicious. Wazai cake is an authentic street snack in Siyi, and it is also a necessary thing to reward gods and worship ancestors. At first, rice cakes were served in rice cakes, and later in bowls. Now most of them are in plastic cups, which are not as delicious as before. There are two flavors of rice cakes, which are made of white sugar and yellow sugar. Later, according to people's tastes, there were red beans and no red beans.

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It is said that rice cakes are packed in aluminum foil containers.

Children's cakes have a history of 100 years, which originated in Kaiping and are mostly rice. In the past, due to the lack of food, in order to let people who go out to work or farm in the fields have ready-made and portable food to satisfy their hunger, smart housewives came up with the idea of using millet cakes as utensils, which is both economical and convenient. Locals call this food rice cakes. Later, the rice cake spread among villages, and it traveled across the ocean with the laborers who went abroad. Now, it can be seen occasionally in some places where Chinese live abroad. In the forties and fifties of last century, it was very popular in the countryside. On festive days such as holidays and weddings, every household should make such snacks to entertain relatives and friends. Now many overseas Chinese have a nostalgia for it, and even go to the streets to eat a few when they return home. Wazai cake, a traditional snack cake in Guangdong, originated in Taishan, Guangdong Province, and was recorded in Taishan County Records during the Xianfeng period of Qing Dynasty. It is also sold in Xiguan, old Guangzhou. Generally, a bowl and a half count as one unit. Every bowl is crystal clear and chewy. There are also a few fillings with different tastes, such as mung bean, red bean, chocolate, pineapple, coconut, orange, mango, horseshoe, sago and taro. The rice cake tastes a bit like the one eaten in the New Year, and its surface is covered with red beans. Because it is made of small bowls and looks like stones, it is called rice cake. There are two colors of glutinous rice cakes, red and white. In fact, it tastes very similar, but it is made of yellow sugar or white sugar respectively. This kind of cheap dessert is liked by many people. In the 1980s and 1990s, glutinous rice cakes had only one or two flavors. But now, the taste of rice cakes has increased a lot. You can taste any flavor you want. In the past, glutinous rice cakes were generally made of yellow sugar. Now some are made of sugar, some are made of rock sugar, and some are made of sucrose, which is suitable for different tastes. These tastes are not only creative but also healthy. For example, green tea cake and pumpkin pie are healthy snacks. Found the only surviving tile cake in Sham Shui Po. It is said that cakes are authentic street snacks in April 1st, and they are also meant to reward gods and worship ancestors.

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Yangchun Bozi Cake Friends from Guangdong and Guangxi have probably eaten Bozi Cake. Generally, wave cake is sweet and made of red beans, mung beans or horseshoes. Only the "wave cake" in Yangchun has wave cake.

Salty way to eat, Yangchun locals love this kind of food. The original method of Yangchun Popcorn Cake is to grind rice pulp and then steam it. After steaming, garlic oil and soy sauce can be added to taste. Later, taro and sesame seeds were added to make the flavor of the tortilla cake more prominent. Generally, alms cakes are packed in small bowls. You can sign it when you eat. Cheap and delicious. Friends who come to Yangchun must not miss such authentic snacks!

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operate

Rice cake powder 1KG a pack of rice cakes.

Make 100 pieces, 1kg rice cake, add 1.5kg water, stir 10min, steam 15min, and add peanuts, coconuts and jam.

manufacture

1. Put the red beans in boiling water, cook them thoroughly with slow fire, and drain the water for later use. 2. Sieve the powder evenly and stir it evenly with half a glass of water to form a thick paste. 3. Boil the remaining 1.5 cup of water, add sugar or brown sugar to dissolve it, crash it into a slurry while it is hot, and stir it into a smooth slurry. 4. Sweep the oil in the bowl (salad oil or peanut oil must not enlarge soybean oil), pour the slurry into the bowl until it is nine minutes full, add red beans, steam for 20 minutes, take them out, and then pick them with a bamboo stick for a while. If you like, high-fiber coconut, concentrated juice, crystal colored balls, magic crystal QQ fruit, raisins, red dates and so on! ) Thin cake is a small dessert from Hong Kong. This is China's taro cake.

All major cities are popular! More and more people are eating! More and more people are selling it ... it is crystal clear, smooth and delicious, elastic, non-sticky, fashionable and rich in taste, suitable for consumers of all ages ... and deeply favored by consumers. Wave cake is a kind of snack food that will be popularized soon. It can sell well in supermarkets, shopping malls, parks, schools, entertainment places and other places, and its manufacturing cost is only 0.20 yuan, wholesale 0.30 yuan, retail 0.50 yuan, and the profit is considerable. The scale can be large or small, and one person can do business by hand. Small investment, high return and quick turnover. The tastes are pineapple, plum, red bean, mung bean, chocolate, hawthorn, grape and so on. This product is absolutely crystal clear, delicate and refreshing, with a wide variety and considerable profits.

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1, the wave cake is crystal clear.

Snow-white, oily surface, delicate and smooth, soft and sweet; Cotton that feels smooth and soft at the entrance is sticky, tough and not sticky. 2. After several generations of efforts, it has formed the flavors of red (green) beans, strawberries, raisins, oranges, apples, shredded coconut, pineapples, chocolates, peaches, taro and so on. Raisins or various kinds of pulp can also be added to decorate the surface of the cake. 3, especially when selling, don't just use a unique sales advertising car. The cake was wrapped in a small ceramic bowl the size of a wine glass. Not only sanitary, but also full of traditional ancient rhyme, which makes people curious. At the same time, it also induces an urgent desire to taste.

Edit raw materials and equipment in this section.

1. This kind of cake is made of wave cake powder and various pulps, steamed with strong fire and taken out of the pot. 2. You don't need to invest any mechanical and electrical equipment and rent a facade, just use a large steamer, plastic basin, strong fire stove or large coal stove. One person can operate it. 3. Production process: material selection-batching-adding water to slip slurry-pouring into a small bowl-steaming on high fire for 4 minutes-cooling-finished product. 4. All costs and profits are manual operation: one person can make 1 0,000 jiaozi cakes and each mini jiaozi cake in 1 hour.

The highest cost (raw materials, labor, water and electricity) is about 0. 15 yuan, and the price is 0.5 yuan (some cities can get one yuan). On average, each point of sale can sell 300-500 pieces a day. It can sell 800- 1000 pieces every day on holidays.

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Red bean bozaigao

Ingredients: sticky rice flour 100g, coconut milk glutinous rice cake.

1 10g sliced sugar, 1/2 tablespoons glutinous rice flour, 3 tablespoons red beans, 50g cooked noodles and 2 cups of water. Practice: 1, soak red beans in a pot to drain water for later use. Coat the bowls or bowls prepared in advance with thin oil for later use. 2. Mix all the powder materials and sieve. Mix with 1/2 glass of water and set aside. Boil 1 1/2 water, add sugar and cook until it is completely dissolved, then pour it into a paddle with high fire and stir it with a wooden shovel. 3. Pour the stirred paddle into a bowl (about 90% full), add the red beans and steam for about 20 minutes. Experience: 1, the longer the red beans are soaked, the shorter the cooking time can be, but it must be enough, otherwise it will not taste good. When cooking red beans, put more water and use slow fire, because red beans will absorb water and dry easily. 2, when eating, wearing bamboo sticks is more delicious!

Method for making green tea cake

Ingredients: sticky rice flour160g, sugar140g, green tea powder 65438+ 0 tbsp of jujube steamed stuffed bun.

2 tbsp mung bean, 200ml water:1. Boil 150ml of water and sugar first, then add sticky rice flour, freeze and stir into slurry. 2. Mung beans are reserved. 3. Boil the remaining water, slowly pour in the slurry and stir well. 4. Steam the small cups in advance, pour in the slurry separately, steam for 2 minutes on high fire until the middle is sunken, then add the mung beans and steam for 8 minutes. Tip: steam the small cup in advance, and then quickly pour in the powder slurry to avoid sticky rice flour precipitation.

Mini rice cake

Ingredients: half a catty of sticky rice flour (about 320g), half a catty of brown sugar (about 320g), about 3 cups of clear water, and crystal bowl cakes.

Appropriate amount of red beans: 1 Wash red beans slightly and cook until soft. 2. Boil the sugar with clear water until it is frozen. 3. Add the frozen sugar water to the sticky rice flour and stir it into slurry. 4. Boil the remaining water, slowly smash it into a slurry, stir it while pouring it, then pour it into a small bowl, take it out of the steamer, steam it on high fire for 15 minutes, add a proper amount of red beans and steam it for 6 minutes.

Coconut milk cake

Ingredients: sticky rice flour 150g, raw flour 100g, horseshoe flour 100g, glutinous rice and sugar pudding.

50g of flour (not in the prescription), red beans 150g, a can of coconut milk (I used 300ml), 900ml of water and 400g of sugar. Practice: 1. Wash the red beans, soak them in clear water overnight, remove the water from the beans, then cook the beans and drain the water for later use. 2. Mix sticky rice flour, raw rice flour, water chestnut flour, glutinous rice flour, coconut milk and 450 ml of water and knead well. 3. Boil 450ml of water and sugar, then add red beans, pour them into the slurry and stir well. 4. Pour the mixed slurry into the oiled mold, steam for about 15 minutes, and then demould after cooling.