Changchi Sesame Cake

Changchi Sesame Cake

　　The “Changchi Sesame Cake” from Changchi Town in Nanjiang County, Sichuan Province, is one of the town’s three famous specialties, also known as the “Hollow Sesame Cake.” It is widely renowned for its unique hollow center, thin crust, crisp texture, pure sweetness, and affordable price. Legend has it that during the late Ming and early Qing dynasties, during the “Huguang Filling Sichuan” migration period, a family surnamed Ke made sesame cakes for their child using “immortal flour” (white clay) to make them easier to cook and save on flour. They hollowed out the middle of the cakes. This method later became widely spread. Because the person had pockmarked skin, he was referred to as “Ke the Pockmarked,” “Pockmarked Ke,” or “Pockmarked Cake.” Later, a Qing Dynasty merchant named Xiang Baohe modified the recipe, using glutinous rice and malt to boil into maltose for the outer layer, extracting filling sugar from corn, mixing it with flour, sesame seeds, and fragrant oil, then baking it in a flat-bottomed pan. His unique craftsmanship became a local specialty. The production process of Changchi Sesame Cake is complex, with meticulous material selection and superb baking techniques. Crisp, fragrant, and refreshing—the taste is truly exceptional.