Description
A rustic street sweet from southern Taiwan where glutinous rice flour dough is twisted long, deep-fried crispy, and heavily coated in peanut powder and sugar while hot.
Restaurants serving White Sugar Mochi (Fried Glutinous Rice Stick)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Glutinous rice flour
- Peanut powder
- White sugar
- Frying oil
Instructions
- [Authentic Recipe]
- [Dough] Gradually add sugar and warm water to glutinous rice flour, knead to earlobe-firmness. Take 10% of the dough, boil in hot water into a 'translucent mochi (Guo Cui)', then knead it back into the main dough (traditional technique making it puff explosively when fried and ultra-chewy).
- After resting, pinch pieces slightly larger than ping-pong balls, rub between hands into 10cm long sticks (some shops twist the ends).
- Drop into 170°C oil, fry until floating and the outside is golden and crispy.
- Drain, toss while piping hot into a tray mixed with peanut powder and white sugar (or black sesame and sugar).
- Coat heavily in sweet powder, serve in a paper bag.
Learn more Spice, substitutes, tips
Key spices
Savory peanut aroma
Substitutes at Japanese supermarkets
Make long sticks with Japanese Shiratamako and fry
Pairing
Warm Straight Tea(to reset sweetness)
Trivia
[For Women] A local sweet hard to find outside the south like Tainan. Similar to Japanese 'Kinako fried bread', but made with glutinous rice, the sticky 'cheeewy' texture inside is on another level. Rustic sweetness makes it infinitely edible.
Eating tips & etiquette
[Unique Eating] Pulling the freshly fried mochi stretches it long like cheese, so enjoy the heat and chewiness while biting it off like a snack!
Allergen
Peanuts, Soy (frying oil)