Qibao Square Cake

Qibao Square Cake

　　When talking about Qibao Square Cake, one must mention Fan Zhongyan, a renowned literary figure of the Song Dynasty. In his childhood, Fan came from a poor family and ate porridge for all three meals every day. On winter nights when he studied, he would pour the porridge into a plate to freeze, then cut it into pieces to eat whenever he got hungry. Upon learning of this, his close friend Shi Haiqing had someone use glutinous rice flour to replicate Fan’s method, making it into a rice cake that was delivered to him daily until he passed the imperial examinations. They named the cake “White Soft Cake.” The Qibao Square Cake we have today originates from this tradition and carries the auspicious meaning of wishing for promotion. As a poem goes: “As high as one’s aspirations, so is the food crafted in harmony. Its name implies year surpassing year, used to pray for a prosperous year.”

Qibao Square Cake is made by pounding glutinous rice and non-glutinous rice into powder using a stone mortar, mixing it with sugar syrup, sifting it evenly, and rubbing it into fine grains. These are then placed in a steamer about one foot square and steamed to completion.