At the table
Eat the soft steamed cake in small bites to enjoy its mild rice sweetness. Let reheated or fried pieces cool slightly, and check whether you are ordering the plain steamed or coated fried version.
The plain steamed cake uses rice, sugar and water. The fried variation includes egg white and batter, which may contain wheat; the type of frying fat can vary. Confirm the version and ingredients if you avoid egg, wheat or animal products.
The soft fine-textured rice cake is easy to share in small bites; allow the steamed or fried piece to cool.
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.
A banquet variation coats pieces of the steamed cake in batter and egg white, then fries them.
In some versions
Recipes vary by restaurant.
How does it taste?
Mildly sweet and rice-scented
- Chili heat
- Texture
- Soft and fine-textured.
- How it’s made
- Grind soaked rice, mix with sugar and water, shape and steam.
A banquet variation coats pieces of the steamed cake in batter and egg white, then fries them.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Tianjin.
Ask if they have it first
请问你们有杨村糕干吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Rice aroma from a simple steamed cake
Yangcun gaogan is a local rice cake from Tianjin’s Wuqing area. Rice is soaked, milled and finely sieved, then mixed with sugar and water, pressed into molds, cut and steamed. The cakes are often given as local gifts around Lunar New Year. Plain steamed cakes emphasize the rice aroma; a local banquet variation coats pieces in batter and egg white before frying them.