[6] Because it is often characterized by a split top when cooked, it is often referred as Chinese smiling steamed cake or blooming flowers.

[7] The Hakka call the "top split" of the fa ban "xiao", which means smiling.

[8] The cake is made of flour (usually rice flour), leavening (traditionally yeast, but can be chemical leavening),[7] sugar or another sweetener; it is then steamed (instead of baked) on high heat until the top splits into a characteristic "split top" of four segments, or sometimes 3 sections.

[citation needed] The most common colours traditionally are white and pink, but it can also be turned brown by adding palm sugar.

[5][4] In Thailand, this type of cake is called Khanom thuai fu (Thai: ขนมถ้วยฟู, pronounced [kʰā.nǒm tʰûaj fuː˧]), which translates to "fluffy snack in a cup".