 | |
| Alternative names | Glutinous rice dumpling |
|---|---|
| Type | Pastry |
| Place of origin | China |
| Region or state | Foshan,Guangdong |
| Main ingredients | Glutinous rice, driedcoconut,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 asnuomici, is a type ofChinese pastry. It is one of the most standard pastries inHong Kong. It can also be found in mostChinatown bakery shops overseas. It is also referred to asglutinous rice dumpling. Today there are many different modern variations such as green tea flavor, mango flavor, etc.
Theglutinous rice ball can be dusted with driedcoconut on the outside.[1] The outer layer is made of a riceflourdough and the inside is typically filled with a sweet filling. The most common fillings aresugar with coconut and crumbledpeanuts,red bean paste, and blacksesame seed paste.[2]
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