Erkuai Mochi

Erkuai Mochi

　　Erkuai Mochi

　　Since ancient times, farmers have selected the finest glutinous and non-glutinous rice each year. After washing and soaking, the rice is steamed, then pounded into a paste. While still hot, it is kneaded into rectangular, oval, or flat-round shapes and left to cool, resulting in erkuai mochi. This delightful treat, born from the perfect blend of the two types of rice, is refreshing and elastic. When sliced, it reveals glistening, glossy pieces.

　　If the original erkuai mochi was more like a snack, it has now been elevated into a signature dish by modern trends—stir-fried with ham, it's aromatic without being greasy and boasts an appealing presentation.