Buckwheat cake

Buckwheat cake

　　After grinding buckwheat into flour and removing the husk, it can be made into various types of buckwheat cakes — boiled, roasted, steamed, pan-fried, or pan-grilled. Mix the buckwheat flour with cold water to form a dough, shape it into a round cake about 5 inches in diameter, over an inch thick, and weighing around one pound. It can then be boiled in boiling water, stuck to the edge of a pot or steamed in a steamer basket, or buried and roasted in a fireplace. All these methods are possible. Boiled or steamed buckwheat cakes are called “gejue” in the Yi language; roasted ones are called “gefu”; pan-fried ones are called “gebao”; after pan-frying, if you sprinkle cold water on the cake and press it into a ball shape, it is called “gebao ci” in the Yi language. For buckwheat pancakes, mix the buckwheat flour with warm water to make a paste, then pour it into a hot pan to create multi-layered pancakes, known as “gewa” in the Yi language. Buckwheat flour can also be used to make cold buckwheat jelly, buckwheat dumplings, and more. The Yi people can prepare a wide variety of buckwheat cakes from buckwheat flour.