A dense rice cake made by steaming non-glutinous rice, then pounding it smooth and pressing it into blocks, cakes or rounds. It is white, firm and chewy, with a clean rice flavor and a springy, slightly sticky bite. Sold in slabs to be sliced or shredded for cooking.
Where it comes from
A staple rice food of Yunnan, traditionally pounded in large quantity around the New Year and a fixture of the province's breakfasts and festivals.
In the kitchen
Sliced and stir-fried with ham, chives and egg, or cut into ribbons and cooked in soup, taking on the flavors it is cooked with.
Nutrition (per 100g)
~165kcalCal
~3.0gProtein
~0.3gFat
~37.0gCarbs
~0.6gFiber
AI-estimated; model and run unavailable.
