Street Cart · Baked
Meihua Gao (Plum Blossom Cakes)
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Legend says the Qianlong Emperor named it on a tour of the south, after its plum-blossom shape.
Batter is poured into a hot iron mold with plum-blossom-shaped cups, filled with sweet bean paste or jam, topped with more batter, candied fruit strips and nuts, then baked for seven to eight minutes. It comes out crisp-edged with a soft, sticky middle.
Why it's made this way: It started in Suzhou in the Ming dynasty and by the Qing had spread to Wuxi, Nanjing and Shanghai, where it is still sold hot from stalls, especially in winter.
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Part of World of Street Food — 3422 dishes from 118 countries.
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