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Glutinous Rice Cake (Ciba) (糯米糍粑)

Hunan Festival Food Classic

Prep20 min (plus soaking)
Cook10 min
Serves4 (about 8 cakes)
DifficultyEasy
SchoolXiangxi
SpiceNone

Glutinous rice cake (糯米糍粑, nuò mǐ cí bā), commonly known as ciba (糍粑), is Hunan's most beloved festival food. Glutinous rice is soaked, steamed, and then pounded into a smooth, elastic paste, which is then shaped into round cakes. The cakes can be eaten fresh, pan-fried until crispy, or stored and re-heated later. They are traditionally served with sugar, roasted soybean powder, or sweet osmanthus syrup. Ciba is eaten during Chinese New Year, the Mid-Autumn Festival, weddings, and other celebrations — it symbolizes reunion, sweetness, and good fortune. The chewy, sticky texture is uniquely satisfying, and the simple sweetness makes it impossible to stop at just one.

Ciba — food of celebration

Ciba (糍粑) is one of the most important traditional foods in Hunan, especially in the Xiangxi region. It is made and eaten during every major festival and celebration: Chinese New Year, the Lantern Festival, the Dragon Boat Festival, the Mid-Autumn Festival, weddings, births, and housewarmings. The tradition of pounding ciba is a communal activity — families and neighbors gather together, taking turns with wooden pestles to pound the steamed rice in a large stone mortar. The rhythmic thump-thump-thump of the pestle is one of the iconic sounds of Chinese New Year in the Hunan countryside. The round shape of ciba symbolizes unity and reunion (团圆, tuán yuán), and its sweetness symbolizes a sweet life ahead. It is also a practical food — ciba can be stored for weeks in cold water, making it a convenient staple during festival periods when cooking takes a back seat to celebration.

The name "tiger skin" refers to the distinctive appearance of the peppers after frying. As the skin chars in irregular patches against the remaining green flesh, it creates a striped, mottled pattern reminiscent of a tiger's coat. But this isn't just a clever name — the charring is essential to the flavor. The blistered skin develops a deep, smoky sweetness that balances the bright heat of the pepper and the tang of the vinegar sauce. This is a classic Xiangjiang River school dish: quick, bold, and rooted in home cooking. You'll find it on dinner tables across Hunan every week, often as the only vegetable dish alongside a meat stir-fry and a bowl of soup. It is the very definition of "simple but perfect."

Ingredients

Good ciba starts with good glutinous rice. Use high-quality short-grain glutinous rice — it should be plump, white, and fragrant.

Step-by-Step Instructions

  1. Soak and steam the rice. Rinse the glutinous rice until the water runs clear. Place it in a bowl and cover with cold water. Let it soak overnight (or at least 6 hours) — the rice should absorb enough water that you can easily crush a grain between your fingers. Drain the soaked rice. Line a steamer basket with cheesecloth or a clean kitchen towel. Spread the rice evenly in the steamer. Steam over high heat for 25 to 30 minutes, until the rice is completely translucent and tender. There should be no white, uncooked centers.
  2. Pound the rice (traditional method). The traditional way to make ciba is to pound the steamed rice while it is still hot. Transfer the hot rice to a large stone mortar (or a large, sturdy bowl). Use a wooden pestle (or the bottom of a heavy can, or a potato masher) to pound the rice. Pound and fold, pound and fold, for 10 to 15 minutes, until the rice becomes a smooth, elastic, shiny paste with no visible grains. This is hard work — traditionally, two people take turns pounding. The more you pound, the chewier and smoother the ciba will be. You can also use a stand mixer with a dough hook for 5 to 8 minutes — it is less traditional but much easier.
  3. Shape the cakes. Once the rice is pounded into a smooth paste, it is time to shape the cakes. Wet your hands with cold water to prevent sticking. Take a handful of the warm rice paste (about 50 g) and roll it into a ball between your palms. Flatten the ball into a disc about 1.5 cm thick and 6 to 7 cm in diameter. Place the shaped cakes on a tray dusted with a little glutinous rice flour or lined with parchment paper. Continue until all the paste is used up — you should get about 8 cakes. The cakes will firm up as they cool.
  4. Pan-fry the ciba. When you are ready to eat, heat 2 tablespoons of cooking oil in a non-stick frying pan over medium-low heat. Place the ciba cakes in the pan in a single layer. Fry for 3 to 4 minutes on the first side, until the bottom is golden and crispy. Flip carefully and fry for another 3 to 4 minutes on the second side. The cakes will puff up slightly as they fry. The outside should be golden and crisp, while the inside remains soft and chewy. Do not fry over high heat or the outside will burn before the inside is warm all the way through.
  5. Prepare the toppings. While the ciba is frying, prepare your toppings. The classic Hunan way is simply white sugar — just a generous sprinkle over the hot ciba. Another popular option is roasted soybean powder (黄豆粉, huáng dòu fěn) mixed with sugar — the nutty powder pairs beautifully with the chewy rice. For a more elegant presentation, drizzle with sweet osmanthus syrup (桂花糖, guì huā táng) — the floral aroma is wonderful with ciba. You can also use honey, brown sugar syrup, or red bean paste. Whatever topping you choose, the combination of crispy outside, chewy inside, and sweet topping is simply magical.
  6. Serve and enjoy. Transfer the fried ciba to a plate. Sprinkle with sugar and soybean powder, or drizzle with osmanthus syrup. Serve immediately while hot — ciba is best eaten fresh from the pan, when it is crispy on the outside and soft, stretchy, and chewy inside. Take a bite and let the chewy texture and sweet flavor fill your mouth. It is the taste of festivals, family gatherings, and childhood — simple, comforting, and deeply satisfying. In Hunan, no celebration is complete without a plate of golden ciba.
Secrets to perfect ciba
  • Soak thoroughly. Overnight soaking is essential — rice that has not been soaked enough will not pound smooth.
  • Pound while hot. Hot rice = smooth, elastic ciba. Cold rice = grainy, tough ciba.
  • Wet your hands. The rice paste is very sticky — keep your hands wet with cold water when shaping.
  • Medium-low heat. Fry slowly so the inside heats through before the outside burns.

Variations

Ciba is made across southern China with many regional variations — here are some of the most popular Hunan styles.

Stuffed with black sesame

In some parts of Hunan, ciba is stuffed with a filling of ground black sesame and sugar before shaping. The nutty, sweet filling oozes out when you bite into it — absolutely delicious.

Steamed ciba

Ciba does not have to be fried — you can also reheat it by steaming for 5 to 7 minutes. Steamed ciba is soft and pillowy, with no crispy exterior — it is the traditional festival way of eating it.

Boiled ciba in sweet soup

Drop small pieces of ciba into a sweet ginger soup or osmanthus syrup and simmer for a few minutes. This is a popular winter dessert — warm, sweet, and comforting.

Nutrition

Estimated values per cake (recipe makes 8 cakes, pan-fried). Ciba is high in carbohydrates and provides quick energy — perfect for festival days when you are busy and active.

NutrientPer serving
Calories200 kcal
Protein3 g
Total fat4 g
Saturated fat1 g
Carbohydrates40 g
Sodium30 mg
Sugar10 g

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

Is ciba the same as mochi?
Ciba (糍粑) and Japanese mochi (餅) are very similar — both are made from pounded glutinous rice and have that characteristic chewy texture. However, they have different histories and traditions. Ciba is a traditional Chinese food with a history of over 2,000 years — it is mentioned in texts from the Han Dynasty. It is eaten across southern and southwestern China, with each region having its own version. Mochi is the Japanese version, which developed independently (though likely influenced by Chinese culture) and has its own traditions and preparations. In terms of texture, ciba is often slightly coarser and denser than mochi, which is typically very smooth and fine. The ways of eating them are also different — ciba is often pan-fried and served with sugar, while mochi is often eaten plain or with various fillings in Japanese sweets.
Can I make ciba without a mortar and pestle?
Yes, you do not need a traditional stone mortar and wooden pestle to make ciba. There are several easier methods. The easiest is to use a stand mixer with a dough hook — put the hot steamed rice in the mixer and knead on low speed for 5 to 8 minutes until smooth. You can also use a food processor (though it may not get as smooth). Or you can use the old-fashioned hand method with a large bowl and a heavy rolling pin or potato masher — it takes more effort but still works. The most important thing is that the rice is well-steamed and still hot when you start working with it. The method matters less than the quality of the rice and the thoroughness of the pounding/mixing.
How do I store ciba?
Fresh ciba can be stored in several ways. At room temperature for 1 to 2 days (if it is cool and dry). In the refrigerator for up to 1 week — wrap each cake individually in plastic wrap. In the freezer for up to 3 months — separate with parchment paper and store in a freezer bag. The traditional way to store ciba is to keep it submerged in cold water — change the water every day and it will keep for 2 to 3 weeks in cool weather. This method also keeps the ciba moist and prevents it from drying out. To reheat stored ciba: pan-fry, steam, or microwave. Pan-frying is always the best — it restores the crispy exterior and chewy interior.
Why is ciba eaten during Chinese New Year?
Ciba is one of the most important Chinese New Year foods for several reasons. First, its round shape symbolizes reunion (团圆, tuán yuán) and the circle of family coming together. Second, its sweetness symbolizes a sweet, happy life in the coming year. Third, its sticky/glutinous nature symbolizes family sticking together. Fourth, making ciba is a communal activity — the whole family (and often neighbors) gathers to pound the rice together, which is a way of bonding and celebrating. And finally, ciba is a practical food for the New Year period — it stores well and can be quickly cooked when you are busy visiting relatives and hosting guests. It is both food and symbol, which is why it has been part of Chinese New Year for thousands of years.

Related Recipes

If you loved this chewy, sweet festival treat, try these other Hunan desserts and snacks that are equally comforting and perfect for celebrations.

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