Tanka rice cake is a specialty of the Tanka people, which used to be boat dwellers in Guangdong, Guangxi, Fujian, Zhejiang, Hainan, Hong Kong, and Macao.
To make the rice cake, rice has to be soaked in water for five hours and grounded into pulp with a stone mill. The rice pulp will then be brewed by hot water and added with goose or pig oil.
After pouring the mix into a pot, it should be stirred continuously in one direction with a stick to ensure a smooth taste. After one hour, the powder water will gradually turn into a paste and then all sorts of ingredients can be added.
Tanka rice cake.
Normally, a sweet flavored Tanka rice cake will feature yellow rock sugar and white sugar, while a salty-flavored Tanka rice cake will feature pork, preserved meat, shrimp, dried scallops, and coriander.
The rice cake will be ready after five to seven hours of steaming.
Those interested in this traditional food can sample it at Dajisha Island and Doutouji Community.