At the table
Break the cake with a spoon and stir it into the warm soup. Ask which toppings are included.
May contain peanuts and sesame. Take care with hot soup and sticky cake; confirm additions.
The two starches are alternatives. Sweetened rose, peanuts, sesame and candied winter melon are optional toppings.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The two starches are alternatives. Sweetened rose, peanuts, sesame and candied winter melon are optional toppings.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet, with a floral aroma when rose sugar is added.
- Chili heat
- Texture
- Soft steamed cake in a smooth, thick starch soup.
- How it’s made
- Rice flour and glutinous rice flour are steamed into a cake and served in sweet lotus-root or water-chestnut starch soup.
The two starches are alternatives. Sweetened rose, peanuts, sesame and candied winter melon are optional toppings.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Guizhou.
About this regional connection
Guizhou: Named as a traditional Guiyang snack. Qingyan, in Guiyang, sells it to visitors from street stalls.
Ask if they have it first
请问你们有糕粑稀饭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Gaoba in starch soup
In Guiyang, this sweet bowl pairs steamed rice cake with thick starch soup. Break up the cake before eating; xifan here does not mean rice porridge.
