Paoba (rice cake), a Sichuan and Chongqing specialty snack

Sichuan and Chongqing Paoba is a local specialty in the streets and alleys. When the steamer is opened, white steam wrapped in rice fragrance fills the whole street. It is soft when eaten hot, with fine pores like a sponge full of water. The rice fragrance is mixed with a slight sourness, and the aftertaste is sweet. After cooling thoroughly, it has a firm and chewy texture, the sourness is clearer, and the sweet aftertaste is also prominent. It is just right~ Compared with the sweetness and firmness of Lunjiao cake and white sugar cake, I personally still like the sweetness and softness of Paoba~

Ingredients

Steps

Prepare the old slurry: Wash 125g of cinnamon rice carefully and soak it in water for more than 5 hours until the rice grains can be easily crushed by hand.
Add 50g of water to the soaked rice and blend it into fine rice paste in a food processor.
Then add 2.5g yeast to the rice paste and stir evenly. Cover with plastic wrap and ferment at room temperature of about 28 degrees for about 3 hours to get the old paste.
250 Wash the rice and soak it in water for 1 hour
Prepare 75 grams of cold rice and 25 grams of fermented rice
add 250g soaked guichao rice, 125g water, 75g cold rice, 25g fermented rice and 60g sugar into a food processor and beat into a fine new rice paste.
Mix the old and new batter evenly, add 2.5g yeast and 2.5g baking powder, cover with plastic wrap and let rise until it doubles in size.
Pour the fermented rice paste into your favorite mold, only about 70% full, because it will expand. Steam it in a pot, boil the water and steam for about 15 minutes.
I fried a few with a non-stick pan and I finished them all 😂
If you want to eat Sichuan and Chongqing triangular cake, you can use this rice paste to make it. Spray the mold with oil, fill it 70% to 80% full with paste, and cook on both sides for about 4 minutes on medium-low heat.
This thing (triangle cake mold) weighs about 6 pounds and looks like a piece of fitness equipment. It's not worth it to train your muscles just to eat a bite. Besides, I've only used it a few times. It's likely to accumulate dust in the corner. The kitchen is already very expensive, so there's no time to make room for it. So when I suddenly want to lift weights and reminisce, I'll take out the mold - now? Let it rest in the shopping cart, and I'll "cooperate happily" with the steamer first!
Here are some pictures of triangular cakes from the internet to satisfy your craving. Triangular cakes are the "childhood taste code" of Sichuan and Chongqing kids. The outer edge is crispy, and it makes a "crackling" sound when you bite it. The inside is soft, and the slightly sweet fermented rice paste spreads over the tip of the tongue. When it's just out of the oven, it's so hot that you have to grimace, but you have to blow it and stuff it into your mouth, and you can't hide your eagerness to eat it - delicious food never needs to be decent. This warm taste hides the thoughts of many people.