Rice baba

Rice baba is popular not only in Wuhan, but also throughout Hubei.

After the rice is refined, an appropriate amount of rice wine is added to ferment slightly, and a small amount of flour is added to increase the viscosity of the rice milk. The prepared rice milk is spread out in a pan in small quantities and roasted slowly over low heat, without turning it over during the baking process. Baked rice baba is sold in pairs, and two unbaked rice cakes are put together, resembling a dorayaki shape. On the streets of Wuhan, you can see pots that specialize in making rice baba, the old-fashioned pots have a sink in the middle, and the new-style pots are connected to water, which produces water vapor while heating, and the pot can be rotated to ensure that it is evenly heated. The shell of the freshly cooked rice baba is golden and slightly crispy, the inside is soft and soft, and the fragrance of rice wine gives it a slightly sweet taste.