At the table
Separate a slice and take small bites, chewing thoroughly. It is eaten as it is; no dipping sauce is needed.
Ask whether it is the white-sugar osmanthus version and whether any milk, egg or other additions are used.
This version uses rice flour, white sugar, water and osmanthus. Brown-sugar versions differ in flavor and color.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This version uses rice flour, white sugar, water and osmanthus. Brown-sugar versions differ in flavor and color.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet, with a light osmanthus aroma.
- Chili heat
- Texture
- Fine, soft and resilient; slightly sticky.
- How it’s made
- Mix glutinous rice flour with sugar and water, sift and press into shape, add osmanthus, steam, slice, then steam again.
This version uses rice flour, white sugar, water and osmanthus. Brown-sugar versions differ in flavor and color.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有瑞安白糖双炊糕吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Ruian twice-steamed sugar cake
Ruian pastry makers give this cake its name through two rounds of steaming. Fine milling and slicing create its close, resilient texture.