Buckwheat Cakes 荞粑粑

Buckwheat Cakes (荞粑粑) are part of Yi (彝族) food traditions in Chuxiong Prefecture (楚雄州). Bitter-buckwheat cakes dipped in honey are documented in both Li Fang village (李方村) in Shuangbai County (双柏县) and Dayao County (大姚县), with the honey accompanying the grain’s slight bitterness.

How it is made

A Dayao preparation uses bitter-buckwheat flour and a pan over the hearth. The mixed flour is poured into the pan to cook; the cake is turned and another portion of mixed flour poured onto its cooked face. This layering is repeated three times, before a lid covers the pan until the cake is cooked.

Flavour and texture

The Dayao cake is golden, fragrant and soft, with a little bitterness within its sweetness. Honey is served as a dip. The Li Fang village account describes its local cakes as fragrant and chewy, with honey producing a bitter-sweet taste.