At the table
Take small bites and chew thoroughly: the rice cake is sticky and substantial. Enjoy the sesame-coated pieces as a snack or sweet finish to a meal. If served hot, let the center cool before eating.
Contains sesame. The rice, sugar and sesame-oil version is vegetarian and vegan, but confirm any additional ingredients and finishing fat. Glutinous rice is sticky rice, not wheat; the dish name alone does not guarantee freedom from wheat or cross-contact. Take small bites and chew well, especially if sticky foods are difficult for you.
Size, sweetness, sesame coating and surface finish differ. Some servings have lightly browned surfaces, while the pressed-and-cooled preparation has no browned crust by itself. This pounded-rice version differs from Zongyang’s savory filled rice-flour cakes.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Size, sweetness, sesame coating and surface finish differ. Some servings have lightly browned surfaces, while the pressed-and-cooled preparation has no browned crust by itself. This pounded-rice version differs from Zongyang’s savory filled rice-flour cakes.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Gentle rice sweetness with a nutty black-sesame aroma. Sugar and sesame oil enrich the sweet version; browned surfaces bring a toasted note. It is not a chili-hot snack.
- Chili heat
- Texture
- Dense, sticky and chewy inside, with a grainy sesame coating. Freshly worked rice is softer; cooled pressed pieces become firmer. Surface crispness depends on the finishing preparation.
- How it’s made
- Soak and steam glutinous rice, then pound it while hot until cohesive. For the sesame-sugar version, mix in sugar and sesame oil, flatten, sprinkle with ground black sesame, press, cool until set and cut into pieces.
Size, sweetness, sesame coating and surface finish differ. Some servings have lightly browned surfaces, while the pressed-and-cooled preparation has no browned crust by itself. This pounded-rice version differs from Zongyang’s savory filled rice-flour cakes.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Anhui.
About this regional connection
Anhui: Zongyang county, Tongling, pounded glutinous-rice cake with sesame sweet preparation.
Ask if they have it first
请问你们有枞阳糍粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Steamed rice, pounded and pressed
Zongyang in Anhui has a local ciba tradition built around whole glutinous rice. Pounding the steamed grains makes the cake cohesive, and pressing allows it to be cut into shareable pieces. Black sesame gives the sweet version its speckled surface and nutty flavor.