In Taishanese we call 糯米糍 "no mai tay". Most people associate mochi with Japan but 粵style mochi offers more interesting textures in the filling as well as multiple variations of exotic flavors. When a mochi is deep fried, it transforms into a more sophisticated dessert [Jin deui(煎堆)] which is much more interesting than mochi because it will have a crunch that can only be enjoyed fresh: .
