Buckwheat cake(ꈾꃚ mge fu)[蕎粑 / 苦蕎粑粑] is a traditional food of the Nuosu or Yi people, particularly those of Nip Lat(ꆀꆿ)[寧蒗] area in northern Yunnan[雲南] Province of China. It is a somewhat bland cake typically made from tartary buckwheat flour. Buckwheat cake can be either steamed or cooked like a pancake. It can be thick or thin, one large piece or several small cakes.

Tartary buckwheat, also called bitter buckwheat or ku qiao[苦蕎], grows at high altitudes and is a specialty of the Himilayan regions occupied by Yi people. It has a slight bitter flavor. Buckwheat cakes may be served with honey or sauce or alongside other dishes so the bitterness is less noticeable. Common buckwheat flour can also be used for a similar result. Eggs are sometimes added. Similar cakes are made with wheat flour or even beans.

Recipe

Ingredients

• 2 cup bitter buckwheat[苦蕎] flour or common buckwheat[蕎麥] flour
• 1 tsp yeast
• 2 cup water

Directions

• combine flour, yeast, water into batter
• let batter rise 30 minutes
• pour into lined steamer basket and steam until set, about 15 minutes (or cook on heated surface, flipping when lightly browned)
• cut into pieces or slice (optional)
• serve