Rice cake
We used to eat red rice cake with red-bean filling, or taro cake. With the change of time, the snacks have been forgotten. Let us try chewy rice cake together to recall our childhood memories.
The origin of rice cake
(Figure 1) The ingredients of making rice cake – starting with sticky rice, normal rice, and then `Penglai rice.
The colorful rice cakes on the plate contain various tastes, such as double cake, taro cake, grass cake, and red rice cake. These attract tourists’ attention.
The appearance transformation and procedure of nine-layered case cake
(Figure 2) The owner cut the cake into thin and long pieces, since modern people do not eat much. These are easier for carriage, and meet the modern dietary habit, which requires a generous amount food but not too much.
The nine-layered rice cake should have nine layers, but we found out there were only three layers. The owner told us that they did make the cake nine layers, and spent 5 minutes to steam each layers. That was too much of time. Now they have changed the cake to be three layers. This saves production time, and is more convenient for tourists to carry out and eat.
Postscript
Rice cake is a traditional food. In order to meet the changes of modern dietary habit, the owner considerately reduced 9 layers to be 3 layers. One attention to little details makes rice cake popular despite the changes of time.
