Yingdu Mochi

Yingdu Mochi

　　Yingdu Mochi, a specialty of Yong’an, is a famous snack from Southern Fujian. It is primarily made from glutinous rice. The finished product has a bright white color, a smooth and chewy texture with transparency. It is typically eaten with dipping sauces, offering a sweet flavor and a soft, chewy, slightly chilled mouthfeel.

　　Preparation Method

　　1. Soak glutinous rice in water for 24 hours, wash it clean, then drain and place it in a stone mill. Grind it into a rice paste with water, pour it into a cloth bag, and drain the moisture before removing.

　　2. Boil water, pinch the glutinous rice dough into small portions, drop them into the boiling water, cook until done, and remove.

　　3. Lightly coat a large ceramic bowl with cooked oil (to prevent sticking), pour the cooked dough balls into the bowl, and stir repeatedly with a long bamboo stick to increase stickiness and chewiness. Lightly grease a cutting board with cooked lard, place the dough on it, knead it into a log shape, roll it into thin sheets, cut it into small square pieces about 4 cm in size, and arrange them in a bamboo tray.

　　4. Lightly roast sesame seeds over low heat until done, grind them into sesame powder; roast peanut kernels, remove the skins, and grind them into peanut powder; grind rock sugar into rock sugar powder. Mix these three ingredients evenly and place them in a dish.

　　5. When eating, place the glutinous rice pieces in the dish to coat them with a layer of sesame, peanut, and rock sugar powder.