Jinyun Mochi

Jinyun Mochi

　　  Mochi is a traditional snack in Jinyun. When summer arrives and new glutinous rice comes to market, it is steamed, then pounded into a flat cake in a stone mortar. The cake is then broken into small pieces, filled with pork and brown sugar, and coated with a layer of cooked powder—only considered properly made when no sugar is visible. On market days, vendors can be found selling it under ancient trees or beside willow pavilions. In winter, it is made into thin pancakes and baked on a flat pan. With the addition of brown sugar, it becomes crispy, sweet, fragrant, and chewy—very popular among locals.

　　  The making process of mochi:

　　  The production process is relatively complex. It uses locally grown glutinous rice as the main ingredient. After washing and draining, the rice is steamed in a bamboo steamer, then poured into a stone mortar and pounded with a wooden mallet (made from hard yellow sandalwood) until it becomes a paste. Finally, it is shaped into small balls about the size of a table tennis ball.

　　　　  Mochi can be eaten fried or roasted, or sliced thinly, dried, fried, and crushed to be used as a flavoring for leicha (pounded tea) or rice porridge. To signify joy and good fortune, the Hakka people also dot the center of the mochi with a four-pointed red mark.

　　  Different ways to eat mochi:

　　  Mochi can be steamed, fried, or roasted. It can also be sliced thinly, dried, fried, and crushed to be used as a flavoring for leicha or rice porridge.