Nandan Sugar Cake Pastry

Last updated 2026-11-12 — Origin: Nandan, Guangxi, China.　　Craftsmanship: High-quality glutinous rice is ground into flour. Brown sugar is cut into fine pieces and mixed with crushed ginger in boiling water containing fresh lard to create a fragrant, sweet, and mellow ginger-sugar syrup. Once the syrup cools to a comfortable temperature, the dough is prepared and kneaded until the raw mixture remains soft enough to be shaped by hand without dripping. Finally, the kneaded dough is placed in a steamer lined with banana leaves on all sides and at the bottom, wrapped tightly in banana leaves, and steamed for 4–5 hours. This completes the preparation of the sugar cake pastry, which can be eaten once cooled. Hardened pastries only need a few minutes of roasting over charcoal fire to restore their delicious original flavor.