At the table
Use a spoon to cut small scoops through rice cake and topping. Add garlic thick soy sauce sparingly if offered; sauce can be requested separately.
Contains shrimp, egg and soy; soy sauce may contain wheat. Ask about pork, dried shrimp, toppings and sauce. White and darker soy-colored styles differ, and sweet versions are a separate option.
Contains shrimp, egg and soy; soy sauce may contain wheat. Ask about pork, dried shrimp, toppings and sauce. White and darker soy-colored styles differ, and sweet versions are a separate option.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Contains shrimp, egg and soy; soy sauce may contain wheat. Ask about pork, dried shrimp, toppings and sauce. White and darker soy-colored styles differ, and sweet versions are a separate option.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
A smooth, dense steamed rice cake set in a bowl, with savory pork, mushroom and dried-shrimp flavors. It is tender and lightly springy, not a fluffy raised cake.
- Chili heat
- Texture
- A smooth, dense steamed rice cake set in a bowl, with savory pork, mushroom and dried-shrimp flavors. It is tender and lightly springy, not a fluffy raised cake.
- How it’s made
- Thicken non-glutinous rice-flour batter with starch, water and salt. Steam in bowls, adding stir-fried minced pork, shiitake, dried shrimp and preserved radish seasoned with soy sauce and pepper, plus salted duck egg yolk.
Contains shrimp, egg and soy; soy sauce may contain wheat. Ask about pork, dried shrimp, toppings and sauce. White and darker soy-colored styles differ, and sweet versions are a separate option.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Taiwan.
About this regional connection
Taiwan: Bowl-set rice cakes are eaten across Taiwan, with strong Tainan associations.
Ask if they have it first
请问你们有碗粿吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Taiwanese savory rice bowl cake (wa-gui)
Its name refers to the bowl used to shape the steamed rice batter. Aged non-glutinous rice helps give a springy texture. Taiwan has both pale cakes with toppings and darker cakes with seasonings mixed into the batter.