Description
A traditional imperial sweet loved in Beijing teahouses. Alongside 'Rolling Donkey', it represents Beijing confectionery. Steamed glutinous rice dough encases a sweet filling of walnuts, sesame, sugar, and hawthorn. Coated in pure white glutinous rice powder, it looks like a beautiful snowball.
Restaurants serving Ai Wo Wo (Beijing Sticky Rice Snowballs)
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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
- Walnuts
- Peanuts
- White sesame
- Sugar
- Candied hawthorn
- Glutinous rice flour
Instructions
- [Authentic Recipe]
- Soak glutinous rice for a long time and steam until soft.
- Pound the steamed rice in a mortar until sticky but slightly grainy; let cool.
- (Filling) Crush walnuts and peanuts; mix with white sesame, white sugar, and candied hawthorn (Shan Zha Gao) for a tart accent.
- Dry-roast glutinous rice flour in a pan to cook it, creating a dusting powder.
- Divide the cooled rice dough, wrap heavily around the filling, and shape into balls.
- Coat entirely in the white dusting powder and dot the top with a tiny piece of red hawthorn.
Learn more Spice, substitutes, tips
Key spices
Roasted sweet nuts accented by the faint tartness of hawthorn、サンザシの微かな酸味のアクセント
Substitutes at Japanese supermarkets
Cook and pound actual JP glutinous rice rather than using Shiratamako
Pairing
Warm Jasmine Tea / Tieguanyin Tea
Trivia
Said to be loved by Empresses in the Ming Dynasty imperial court. It is a seasonal tradition, sold on Beijing street corners from the Lunar New Year through early summer.
Eating tips & etiquette
Eaten at room temperature or slightly chilled. The white powder on the surface is silky. Biting through the chewy rice reveals the crunchy nuts and the refreshing tartness of hawthorn.
Allergen
Walnuts, Peanuts, Sesame