At the table
Cut or break off small pieces and chew the sticky center carefully. Let the cake cool, especially if it has a filling that can stay hot inside.
Sticky rice-flour dough needs small bites and careful chewing. Some versions contain wheat flour, breadcrumbs, pork or egg; preserved greens and fillings can be salty. Check the flour blend, filling and cooking fat for allergies or dietary restrictions, and let hot cakes or fillings cool.
The lightly crisp outside and soft sticky center can be cut into small shareable pieces; let it cool after pan-cooking.
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.
Sweet and savory versions exist. Some cakes include regular rice flour, wheat flour or breadcrumbs; fillings may be preserved greens with spring bamboo shoots or pork with egg. Cooking fat varies.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Fresh leafy aroma with sweet or savory seasoning.
- Chili heat
- Texture
- Lightly crisp outer surface and soft, sticky center.
- How it’s made
- Blanch and chop the tender greens, mix with glutinous-rice flour and water, flatten into cakes and gently pan-cook.
Sweet and savory versions exist. Some cakes include regular rice flour, wheat flour or breadcrumbs; fillings may be preserved greens with spring bamboo shoots or pork with egg. Cooking fat varies.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
About this regional connection
Shanghai: Associated with Shanghai rural cooking, including Songjiang and Luodian.
Ask if they have it first
请问你们有草头塌饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Spring greens worked into rice-flour dough
In Songjiang’s countryside, caotou cakes are associated with spring, when the tender greens are available. The greens are blanched and finely chopped, then worked into glutinous-rice flour dough. Slow pan-cooking gives flattened cakes a toasted surface and a soft, chewy center. Sweet and savory preparations coexist; one household variation wraps preserved greens and diced spring bamboo shoots inside the green dough.