Mochi is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodle made from starch and water. A stabilizer such as chitosan may also be used.
Gyūhi (求肥) is a form of wagashi. Gyūhi is a softer variety of mochi (餅), and both are made from either glutinous rice or from mochiko.
Bibingka commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
Tteok is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Miyagegashi refers to a sweet made with the purpose of selling it as a souvenir. As with most other Japanese souvenirs, the typical miyagegashi is a regional specialty and cannot be bought outside its specific geographic area. The making and selling of omiyagegashi is an important part of Japan's souvenir industry.
Hangwa is a general term for traditional Korean confections. With tteok, hangwa forms the sweet food category in Korean cuisine. Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger.
Sirutteok (Korean: 시루떡) is a type of Korean rice cake (tteok) traditionally made by steaming rice or glutinous rice flour in a "siru" (시루).
Chinese desserts are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
Gyeongdan (경단) or Korean rice ball cake is a type of tteok made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as susugyeongdan. The name chapssalgyeongdan may also be used, but chapssal can be, and usually is, omitted.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Red bean paste or red bean jam, also called adzuki bean paste or anko, is a paste made of red beans, used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous.
Twisted doughnuts are yeast donuts or sticks of pastry made from wheat flour or glutinous rice flour, deep-fried in oil. In China, they are known as mahua (麻花); in Korea, they are known as kkwabaegi (꽈배기) in the Philippines, they are known as shakoy and pilipit, in Japan, they are known as sakubei.
Butter mochi is a cake made from coconut milk, glutinous rice flour, and butter and is a popular dessert in Hawaiian cuisine.
