Chaoshan Water Rice Cake
Traditional cuisine carrying deep emotions and memories
Historical Heritage
Water rice cake is a traditional snack with a long history in the Chaoshan region of Guangdong Province. It is said to have been passed down in Chaozhou for several hundred years, carrying deep emotions and memories of the people of Chaoshan.
The origin of water rice cake is hard to trace back to a specific time, but it is certain that it is closely related to the farming culture of the Chaoshan region. The climate in Chaoshan is warm and humid, which is suitable for rice growth. Rice is the main crop there. The intelligent ancestors of Chaoshan used rice as the raw material to create various types of rice cakes, and water rice cake is one of them.
At first, water rice cake might have been just a simple food for people to fill their stomachs in daily life. Later, it gradually evolved into a popular local snack.
Traditional Customs
In Chaoshan, water rice cakes are closely associated with traditional customs. It is said that they were once the main food used by the locals to worship the Kitchen God. In ancient times, when resources were scarce, using various seafood and meat to offer sacrifices during festivals was too extravagant. People in Shicuo, Tongshan, wanted to grind rice into a paste, add baking soda and steam it into a round "big meat pie", but after several attempts, they found that the rice paste would settle, resulting in the bottom layer being as hard as stone and the top layer as soft as mud.
Later, a wise man had a dream at night in which the Kitchen God instructed him to steam the rice in several batches and stack each layer on top of the other, which would make the texture even. After trying it, it was indeed successful. Therefore, in some places, water rice cakes are made into nine layers and are also called "Nine-layer Rice Cakes". The number "nine" has abundant meaning in traditional culture.
Overseas Heritage
In Malaysia, there is also a touching story of Chinese people passing down the art of making water tofu. In the 1960s, the couple Liu Weiqing and Wen Yalian from Dongjia, Malaysia, raised ten children by selling water tofu. In the 1990s, they passed on the skill to their son Liu Daosheng. For decades, they have adhered to the traditional recipe and refrained from using preservatives or other chemicals, preserving the original flavor of water tofu.
Liu Daosheng has to get up at 4 a.m. every day to make water tofu. He can sell hundreds of them a day, and business is even better on weekends. Many elderly people in Dongjia have eaten his water tofu, and some young customers also come to buy it to experience the original flavor. Even an old lady told Liu Daosheng that four generations of her family have eaten their water tofu.
During holidays, people from Dongjia who work in other places come back and specially buy water tofu to take it away for tasting, spreading the flavor among the wanderers. In the city of Johor Bahru, "Yixing Water Tofu" has also been passed down for over seventy years. The current master, He Xiwan, still adheres to the traditional method, getting up early every day to prepare and insisting on making it by hand.
Homemade Chaozhou Water Rice Cake
Step-by-step traditional recipe guide
Ingredients
Makes 5-6 servings
Base Mixture (A)
- 150g glutinous rice flour
- 25g tapioca starch
- 25g wheat starch
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 200ml water
Additional Water (B)
- 400ml water
Topping (C)
- 80g dried shrimp (soaked and minced)
- 2 tablespoons dried shrimp paste
- 50g preserved radish
- 3 tablespoons vegetable oil
- Sugar and salt to taste
Video Tutorial
Watch the complete making process
Step-by-Step Instructions
Prepare the Base Mixture
Mix all ingredients in A well until there are no lumps. Ensure the mixture is smooth and well combined.
Add Boiling Water
Boil water and pour it into the mixed batter. Steam over boiling water until the batter starts to thicken. Remove from heat.
Steam the Mixture
Pour the batter into greased and steamed cups. Steam over medium heat for 20 minutes or until done.
Prepare the Topping
Heat oil in a pan, stir-fry the dried shrimp and preserved radish until fragrant. Add the dried shrimp paste and stir-fry until fragrant.
Final Assembly
Once the steamed water rice cake has cooled, unmold them and sprinkle with the shrimp paste mixture. Your delicious Chaozhou water rice cake is ready to enjoy!
Ready to Serve
The finished water rice cake should have a soft, chewy texture with a savory and aromatic topping. Serve immediately while fresh.
Perfect Result
Enjoy your homemade Chaozhou water rice cake! The combination of textures and flavors represents the authentic taste of traditional Chaoshan cuisine.
