![]() Traditionally the flours used are Joshinko and Shiratamako (but we will be using Mochiko today because it is much easier to find). Hanami Dango: sweetened dumplings served on a skewer that is made with a mixture of rice flour and glutinous rice flour. ![]() Today, we are going to talk about a few different sweet treats that have this mochi-mochi texture: Much like how Taiwan has the term Q, Japan has its own term to describe this springy texture: mochi-mochi (モチモチしてる) or mocchiri (モッチリしている) is used even if the food item is not made out of mochi. The QQ-ness of Asian desserts is probably why I would choose Asian desserts over non-Asian 90% of the time. The best word that embodies my favourite texture would be the Taiwanese term, ‘Q.’ Q (or QQ) is often used to describe the pleasant squishy, springy, gumminess of food items (in a positive way). Sometimes I find it very difficult to describe the texture of mochi and other glutinous rice flour-based food items to those who are not familiar with it - there are many more words in Chinese vocabulary to describe food textures than there are in English. ![]() I know this chewy texture can be quite divisive, and I acknowledge that fact my love for this texture is probably due to the fact I ate it lots while growing up. I will never say no to tteok-bokki (stir-fried Korean rice cakes), nian gao (savoury Chinese rice cake or sweetened new year cake), mochi (Japanese rice cake), or boba pearls. Not chewy in the way we describe an overcooked steak, but chewy in the way we describe the wonderful elasticity and pillowy-ness of mochi and other food items made with glutinous rice flour. If I were choose my favourite food texture, it would be chewy.
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