Lo mai chi
 | |
| Alternative names | Glutinous rice dumpling |
|---|---|
| Type | Pastry |
| Place of origin | China |
| Region or state | Foshan, Guangdong |
| Main ingredients | Glutinous rice, dried coconut, sugar |
| Lo mai chi | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||||||||||
| Chinese | 糯米糍 | ||||||||||||||||||
| Jyutping | no⁶ mai⁵ ci⁴ | ||||||||||||||||||
| Hanyu Pinyin | nuòmǐcí | ||||||||||||||||||
| Literal meaning | glutinous rice "food made of rice" | ||||||||||||||||||
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| Vietnamese name | |||||||||||||||||||
| Vietnamese | bánh bao chỉ | ||||||||||||||||||
Lo mai chi (Chinese: 糯米糍), known in Mandarin as nuomici, is a type of Chinese pastry. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas. It is also referred to as glutinous rice dumpling. Today there are many different modern variations such as green tea flavor, mango flavor, etc.
The glutinous rice ball can be dusted with dried coconut on the outside.[1] The outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. The most common fillings are sugar with coconut and crumbled peanuts, red bean paste, and black sesame seed paste.[2]
See also
[edit]References
[edit]- ^ Freely Chan (2007-03-19). "Glutinous Rice Ball With Red Bean Paste". homepages.ucl.ac.uk. Archived from the original on 24 December 2012. Retrieved 12 August 2012.
- ^ Sunflower (3 February 2010). "Lo Mai Chee with red bean paste 豆沙糯米糍". Retrieved 15 August 2012.
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