Lo mai chi
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Lo mai chi
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| Alternative names | Glutinous rice dumpling |
|---|---|
| Type | Pastry |
| Place of origin | China |
| Region or state | Hong Kong |
| Main ingredients | Glutinous rice, dried coconut, sugar |
| |
Cookbook: Nuomici
Media: Nuomici| Lo mai chi | |||||||||||||||||||
| Chinese | 糯米糍 | ||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Hanyu Pinyin | nuòmǐcí | ||||||||||||||||||
Cantonese Yale | noh máih chìh | ||||||||||||||||||
| Literal meaning | glutinous rice "food made of rice" | ||||||||||||||||||
| |||||||||||||||||||
Lo mai chi, 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]
- Daifuku
- Mochi
References[edit]
^
Freely Chan (2007-03-19). "Glutinous Rice Ball With Red Bean Paste". homepages.ucl.ac.uk. Retrieved 12 August 2012..mw-parser-output cite.citationfont-style:inherit.mw-parser-output qquotes:"""""""'""'".mw-parser-output code.cs1-codecolor:inherit;background:inherit;border:inherit;padding:inherit.mw-parser-output .cs1-lock-free abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-lock-limited a,.mw-parser-output .cs1-lock-registration abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-lock-subscription abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registrationcolor:#555.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration spanborder-bottom:1px dotted;cursor:help.mw-parser-output .cs1-hidden-errordisplay:none;font-size:100%.mw-parser-output .cs1-visible-errorfont-size:100%.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-formatfont-size:95%.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-leftpadding-left:0.2em.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-rightpadding-right:0.2em
^
Sunflower (3 February 2010). "Lo Mai Chee with red bean paste 豆沙糯米糍". Retrieved 15 August 2012.
 | This Hong Kong–related article is a stub. You can help Wikipedia by expanding it. |
 | This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |
Categories:
- Cantonese cuisine
- Hong Kong cuisine
- Chinese desserts
- Foods containing coconut
- Chinese bakery products
- Glutinous rice dishes
- Hong Kong stubs
- Chinese cuisine stubs
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