At the table
Eat the sticky cake in small bites and chew thoroughly. If served hot, let it cool first.
Some preparations contain pork lard or sesame oil. Check the filling, coating and fat for dietary needs; a rice-and-bean cake is not automatically vegetarian or vegan.
For children able to chew sticky rice dough, offer small cooled pieces and check the filling and coating.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The snowflake version has a shredded-coconut coating. Sesame oil or lard may appear in different preparations.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet bean filling, sometimes with a floral osmanthus aroma.
- Chili heat
- Texture
- Soft, sticky rice dough around smooth bean paste.
- How it’s made
- Steam the rice-flour mixture, form it with bean paste into long bars, and cut into portions. Some preparations finish the surface with lard and osmanthus.
The snowflake version has a shredded-coconut coating. Sesame oil or lard may appear in different preparations.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
About this regional connection
Shanghai: Associated with Shanghai cooking; no exclusive origin claim.
Ask if they have it first
请问你们有条头糕吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A slender Shanghai rice sweet
Tiaotou gao stands out among Shanghai’s rice sweets for its long, slim shape. A soft glutinous-rice wrapper surrounds smooth red-bean paste, with osmanthus sometimes adding a floral aroma. The contrast between the white wrapper and red filling is part of its familiar appearance.