Brown Sugar Mochi (黑糖小米麻糬)
Snacking in Alishan Zhongzheng Village (阿里山中正村).
This reminds me so much of 'Kueh Kosui', a Malay style steamed pudding made from brown coconut sugar, served rolled in fresh dessicated coconut. Culinary convergence evolution at play again.
The Mochi is made from millet flour as it is firmer than versions made from glutinous rice flour. The aroma of the rich brown sugar is just intoxicating. The cubes are served, instead of fresh dessicated coconut, dusted with toasted soybean powder, which probably explains the yellowish tinge.
Extremely impossible to resist - my mate and myself were wolfing them down. Unfortunately, soybean powders did create a lot of digestive gas and it wasn't fun sharing a room after! Chuckle!
Brown Sugar Mochi (黑糖小米麻糬)
Snacking in Alishan Zhongzheng Village (阿里山中正村).
This reminds me so much of 'Kueh Kosui', a Malay style steamed pudding made from brown coconut sugar, served rolled in fresh dessicated coconut. Culinary convergence evolution at play again.
The Mochi is made from millet flour as it is firmer than versions made from glutinous rice flour. The aroma of the rich brown sugar is just intoxicating. The cubes are served, instead of fresh dessicated coconut, dusted with toasted soybean powder, which probably explains the yellowish tinge.
Extremely impossible to resist - my mate and myself were wolfing them down. Unfortunately, soybean powders did create a lot of digestive gas and it wasn't fun sharing a room after! Chuckle!