Fried Bu Bu Gao is a dish made after deep-frying Bu Bu Gao. Bu Bu Gao can also be eaten before frying. Bubu cake is a traditional pastry with special characteristics in the Jiangnan region. Since "cake" and "gao" are homophonic, it has been given the meaning of "step by step, getting better and better".

Bubu cakes are used as gifts for relatives and friends during festivals and cakes at weddings. They are also used as tea ingredients when drinking tea and as desserts when going to school, going out to work, etc. It is called "Snowflake Cake" in Fujian, "Square Piece Cake" in Anqing, Anhui, and "Big Cake" in Funing, Jiangsu.

The Culture of Bubu Cake

Every household in some villages will make rice cakes during festivals. Every two square rice cakes will be piled together while hot and dipped in with chopsticks. Three dots of red dots are called "Bu Bu Cake", also called Fortune Cake. I rarely make it now, but the sweet and familiar taste will remain in my memory for a long time.

The making of Bu Bu cake is very simple. It does not require flour, kneading, or fermentation. It is simpler than cakes, steamed cakes, and steamed buns. The key point is the ratio of flour to water. It must be properly controlled. If there is too much water, the rice cake will be sticky and soft. If there is too little water, the steamed rice cake will be dry and loose.

If you like sweet food, you can drizzle a spoonful of osmanthus honey on each piece of rice cake. It will be soft in the mouth and have a glutinous texture. You can also spread a layer of bean paste or brown sugar in the middle, or you can Use purple sweet potato or pumpkin to knead the dough to make Bu Bu cakes of various flavors.