Traditional Ningbo snacks originally used plant ash, but now food-grade lye water serves as a modern substitute.
Ingredients: • 200g rice flour • 320g water • 10g lye water • 95g rock sugar • 20g brown sugar Preparation: 1. Combine all ingredients except rice flour in a pot. Bring to boil until rock sugar dissolves, then remove from heat. 2. Immediately add rice flour and stir vigorously until no lumps remain. 3. Portion the mixture into 25g pieces and steam for 20 minutes. 4. The cakes will be soft when freshly steamed but develop a chewier texture after cooling. Refrigeration is recommended for optimal texture.