Since childhood, I have held a deep fondness for traditional snacks. Having spent years in the culinary industry, I once apprenticed under a renowned Chongqing pastry chef. Though I failed to fully master the craft, I now endeavor to recreate the techniques passed down by my mentor, honoring their devoted guidance.
This traditional Sichuan-Yu snack features a sweet version of Ye Er Ba (leaf-wrapped rice cake). Ingredients: – Glutinous rice flour (approx. 400g) – Red bean paste (approx. 250g) – Dried lotus leaves (2 pieces) – Bok choy (100g) – Salad oil (as needed) Instructions: 1. Soak dried lotus leaves in warm water for two hours until fully hydrated. Trim stems and cut into squares. Brush with oil and set aside. 2. Shape red bean paste into small spheres for filling. 3. Blend bok choy with water, strain, and reserve the vegetable juice. 4. Mix vegetable juice with glutinous rice flour to form a pliable dough. 5. Wrap red bean filling with dough, place on lotus leaf, and steam for exactly 4 minutes after water boils. 6. Immediately brush with oil after steaming before serving. Key Notes: – Dough consistency should be moderately firm. Filling quantity is adjustable. – Steam only after water reaches boiling point. Strictly maintain 4-minute cooking time. – Generously oil lotus leaves to prevent sticking. Size should match rice cakes. – Substitute vegetables per preference. Consume freshly steamed. – Reheat only in microwave (approx. 30 seconds) if necessary.