At the table
Let a freshly fried cake cool slightly, then take small bites and chew well. Enjoy it as a snack or with tea; the chewy center can remain hot after the surface cools.
Contains sesame and tea. The rice-flour, tea, sesame and vegetable-oil preparation is plant-based, but check additions and shared frying equipment for dietary needs. Do not assume a gluten-free or caffeine-free serving. The center is chewy and may be hot.
The balance of the two rice flours, strength of the tea infusion and frying time change the firmness and aroma. Confirm added seasonings and the frying oil with the maker; these are edible rice cakes, not compressed tea leaves for brewing.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The balance of the two rice flours, strength of the tea infusion and frying time change the firmness and aroma. Confirm added seasonings and the frying oil with the maker; these are edible rice cakes, not compressed tea leaves for brewing.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Toasty sesame and mellow tea notes with a lingering rice sweetness.
- Chili heat
- Texture
- Lightly crisp outside, dense, soft and chewy inside.
- How it’s made
- Brewed aged Liubao tea is mixed with glutinous rice flour and ordinary rice flour. The dough is shaped into small cakes, sprinkled with sesame and fried in vegetable oil.
The balance of the two rice flours, strength of the tea infusion and frying time change the firmness and aroma. Confirm added seasonings and the frying oil with the maker; these are edible rice cakes, not compressed tea leaves for brewing.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangxi.
About this regional connection
Guangxi: Guangxi tourism and tea-banquet reporting identify Cangwu/Wuzhou Liubao tea rice cakes.
Ask if they have it first
请问你们有六堡茶粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Liubao tea beyond the cup
In Cangwu and Wuzhou, tea banquets bring local Liubao tea into cooked dishes and snacks. These rice cakes carry the tea into the dough, combining its aroma with the texture of fried rice flour and sesame.