{"id":10411,"date":"2020-07-04T13:59:43","date_gmt":"2020-07-04T13:59:43","guid":{"rendered":"https:\/\/redhousespice.com\/?p=10411"},"modified":"2022-09-01T20:32:39","modified_gmt":"2022-09-01T20:32:39","slug":"leaf-wrapped-sticky-rice-cake","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/leaf-wrapped-sticky-rice-cake\/","title":{"rendered":"Sichuan leaf-wrapped sticky rice cakes (Ye\u2019er Ba, \u53f6\u513f\u7c91)"},"content":{"rendered":"\n

Soft, gooey dough stuffed with a tasty filling, Sichuan leaf-wrapped sticky rice cakes are a delightful, easy-to-make snack. This recipe shows you how to make them in two colours with two different fillings.<\/em><\/p>\n\n\n\n

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What are leaf-wrapped sticky rice cakes<\/span><\/h2>\n\n\n\n

Sichuan leaf-wrapped sticky rice cake, known as Ye’er Ba\/叶儿粑 in Chinese, is a classic street food originating from rural areas of Sichuan province, China. <\/p>\n\n\n\n

They are steamed parcels consisting of gooey sticky rice dough and tasty savoury or sweet filling<\/strong>. Each cake is individually wrapped with a piece of leave to prevent sticking and to add extra aroma.<\/p>\n\n\n\n

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Like many Chinese delicacies made of glutinous rice (Tang Yuan<\/a>, Zongzi<\/a>, etc.), these leaf-wrapped sticky rice cakes can be stuffed with both savoury and sweet fillings. Also, you have the choice to use a white dough or add a natural ingredient to make it green. I use spinach-dyed green dough for the pork filling and white dough for the sweet walnut filling.<\/p>\n<\/div>\n\n\n\n

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The savoury version with pork & Ya Cai<\/span><\/h2>\n\n\n\n
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Consisting of minced pork, preserved mustard greens and Sichuan pepper, the savoury filling for leaf-wrapped sticky rice cakes has the distinctive taste of Sichuan food<\/strong>. Unlike Chinese savoury dumplings\/buns which are usually stuffed with raw ingredients when assembling, the filling for these cakes is stir-fried beforehand. Here are a few tips to make it tasty:<\/p>\n\n\n\n