Because of the Forest Development of Taipingshan, Tiensungpei hydroelectric power plant and Lanyang River embankment construction and other engineering projects in the Japanese Occupation required a large number of labor force , Ilan attracted many people from other countries such as: Taoyuan, Hsinchu, Miaoli and a part of Ilan to look forward opportunities for work. The Ilan immigration history of modern times is called Second-Immigration. As a result of the Second-Immigration, there are many Hakka in Ilan.
These Hakka people hold the spirit of hard work on Ilan land reclamation and mixed Hakka culture into th local life. This night, lecturer not only introduced the beginning of Hakka culture but also taught us how to make the Hakka traditional dessert-Niu Wenshui. We experienced the wisdom and pure by our hands and taste buds, transferring the memory of Hakka food.
In early Agricultural Society, many works required a lot of human labor. Except three meals, there are two snack times between the meals. As a result, many kinds of Hakka traditional dessert were produced. Niu Wenshui is a kind of them. The way of making Niu Wenshui is not difficult. First of all, put appropriate amount of glutinous rice flour and water in the pot. And rub the dough to three cleaning: hands cleaning, dough cleaning, pot cleaning. Second, rub the dough to strip shape and cut into small pieces. Then rub them into round flat, press a dimple in the middle by your finger. The complete shape will be looked like a white erythrocyte. Third, boil the glutinous rice mochi. Last, scoop up them into a bowl which was add sugar powder. The hot Niu Wenshui will melt the sugar to syrup at the same time. Mix Niu Wenshui and syrup evenly will be very delicious.
Lecturer told us that farmers will let their buffalos soak in the river in summer and the dessert looks like buffalos rolling and playing in the water. It is the reason why the dessert called Niu Wenshui. Apart from dipping in syrup, you can put peanut powder, red been, sesame or any other you like on Niu Wenshui. In the end of the activity, lecturer even made a special flavor of Niu Wenshui. She put boiled glutinous rice mochi into the pancake machine and pressed it. Niu Wenshui then became crispy outside and soft inside.