At the table
Let the hot cakes cool slightly, then break into small pieces.
Contains egg and milk. Check the cooking fat and any fillings; sweetness alone does not make it suitable for every child.
This version uses rice, glutinous rice, egg, milk, sugar and cooking oil; the oil type needs confirmation.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Other recipes ferment the batter or use different fats and sweeteners.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Gently sweet rice and egg.
- Chili heat
- Texture
- Lightly crisp faces with a soft centre.
- How it’s made
- Rice and glutinous rice are blended with egg and milk, sweetened, then cooked on both sides in oiled moulds.
Other recipes ferment the batter or use different fats and sweeteners.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
About this regional connection
Chongqing: Chongqing mould-cooked snack.
Ask if they have it first
请问你们有熨斗糕吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Chongqing mould-cooked snack
This account describes a tradition or story, rather than an established historical fact.
Yundougao is cooked in small round moulds and turned to brown both faces. The mould shapes the cake while heat creates the contrast between the golden surface and soft rice-batter centre.
