At the table
Eat small pieces after cooling. If served on a skewer, slide pieces onto a plate before sharing.
The cake is chewy. Take small bites; ask what grease is used if avoiding animal products.
Tapioca starch may be added for a bouncier texture. Pieces may be sliced or molded into rounds; this is different from fermented white-sugar rice cake and fried white-sugar rings.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Tapioca starch may be added for a bouncier texture. Pieces may be sliced or molded into rounds; this is different from fermented white-sugar rice cake and fried white-sugar rings.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet, with a mild rice aroma.
- Chili heat
- Texture
- Smooth and springy, firmer when cooled.
- How it’s made
- Soaked rice is ground with rock-sugar syrup, sometimes with tapioca starch for extra bounce. The batter is steamed in a lightly greased mold, then cooled and cut or unmolded.
Tapioca starch may be added for a bouncier texture. Pieces may be sliced or molded into rounds; this is different from fermented white-sugar rice cake and fried white-sugar rings.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Jiangxi.
About this regional connection
Jiangxi: Nanchang. Both opened recipes call it a local cake. One remembers roaming stalls in the city's lanes.
Ask if they have it first
请问你们有南昌冰糖发糕吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A cool Nanchang rice snack
Nanchang’s rock-sugar rice cake is associated with mobile snack stalls and simple rice-based sweets. Cooling gives it its characteristic bounce; some versions are molded into rounds and served on a stick.