About
A fluffy, slightly sweet steamed cake made with fermented rice wine (jiuniang). It has a delicate, tangy-sweet flavor and a soft, airy texture. Commonly enjoyed as a street snack or dessert in Shanghai and surrounding regions.
Cultural Context
A nostalgic street food in Shanghai, often associated with childhood memories. The fermentation process gives it a distinctive flavor cherished in Jiangnan cuisine. Traditionally eaten warm as a snack or after meals.
Ingredients
200 gglutinous rice flour
100 mlfermented rice wine (jiuniang)(including the rice grains)
50 gsugar
1 tspbaking powder
50 mlwater(adjust as needed)