At the table
Cut or bite small pieces, chew carefully and share as a sweet side. Let the hot, sticky center cool before eating.
Contains sesame and peanuts in this version. Ask about frying fat and mixed starches; the name does not mean a glutinous-rice cake. Choose prepared food, not raw fern roots.
Other versions use white sugar or serve the cakes savory, including with cured pork. Frying fat and starch blends vary.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Other versions use white sugar or serve the cakes savory, including with cured pork. Frying fat and starch blends vary.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Mild starch flavor with deep sugar sweetness and toasted nuts.
- Chili heat
- Texture
- Crisp fried edges and a dense, elastic, slightly sticky center.
- How it’s made
- Mix culinary bracken starch with water, steam until set, cool and chill, then cut into strips and fry. Drain and add dissolved brown sugar, toasted sesame and crushed peanuts.
Other versions use white sugar or serve the cakes savory, including with cured pork. Frying fat and starch blends vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hunan.
About this regional connection
Hunan: 宜章莽山加工蕨根淀粉糕食传统。
Ask if they have it first
请问你们有莽山蕨根粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A mountain starch tradition
This account describes a tradition or story, rather than an established historical fact.
Around Mangshan in Yizhang, starch separated from fern rhizomes is cooked into cakes. The dense cakes can be steamed, simmered or fried, with sweet and savory ways to serve them.