At the table
Remove the sheath and slice; choose steamed slices for a soft texture, or pan-fried slices for a crisp surface.
The plain steamed recipe is plant-based; confirm the fat used for fried versions. Contains soy.
It can also be eaten cooled or roasted. Frying fat varies; the yellow colour does not imply egg.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
It can also be eaten cooled or roasted. Frying fat varies; the yellow colour does not imply egg.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Gentle grain sweetness and a light leafy aroma.
- Chili heat
- Texture
- Dense but soft, with visible sticky-rice grains.
- How it’s made
- Rice flour, steamed glutinous rice and soybean slurry are combined, wrapped and slowly steamed into a firm block.
It can also be eaten cooled or roasted. Frying fat varies; the yellow colour does not imply egg.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guizhou.
About this regional connection
Guizhou: Nanbai, now in Zunyi’s Bozhou District, is known for these portable wrapped cakes, eaten locally and given as gifts.
Ask if they have it first
请问你们有南白黄糕粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Nanbai Yellow Rice Cake
Nanbai, now in Zunyi’s Bozhou District, is known for these portable wrapped cakes, eaten locally and given as gifts.