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Ti-hoeh-koé. Ti-hoeh-koé (Chinese: 豬血粿; pinyin: zhū xiě guǒ; Pe̍h-ōe-jī: ti-hoeh-koé or 豬血糕; zhū xiě gāo; ti-hoeh-ko), also known as pig's blood cake, is a blood pudding served on a stick as street food in Taiwan. Its alternative name is black cake. It is made with steamed pork blood, sticky rice and then coated in ...
Nian gao (Chinese: 年糕; pinyin: niángāo; Jyutping: nin4 gou1), sometimes translated as year cake[1][2] or New Year cake[1][3][4] or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as " rice cake ". [3] While it can be eaten all year round, traditionally it is ...
Moachi (麻糍; môa-chî), a soft rice cake like Japanese daifuku mochi. Flavors of the fillings can vary, ranging from all kinds of beans to nuts. [18] Pineapple cake (Chinese: 王梨酥; Pe̍h-ōe-jī: ông-lâi-so͘)- a square short crust pie filled with pineapple filling. One of Taiwan's best known dessert pastries and souvenir of choice.
It is traditionally baked using specially made clay ovens and preheated charcoal. Often topped with desiccated coconut, grated cheese, salted duck egg and muscovado sugar. Biko, also called sinukmani or wadjit, is a type of rice cake made from coconut milk, sugar, and whole glutinous rice grains.
Hee pan ( Chinese: 喜粄; pinyin: xǐbǎn) is a type of steamed rice cake of Chinese origin from the Hakka people. Traditional Hakka hee pan is made from rice milk ( 米浆) and red sugar. This gives hee pan its distinctive red coloring, chewy texture, and sweet taste. Traditional red hee pan is prepared for important festivals such as the ...
Zongzi (Chinese: 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly ...
preserved radish. Media: Chwee kueh. Chwee kueh in Shantou, a city in Guangdong, the historical homeland of the Teochews. Chwee kueh (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish. [2]
Ang ku kueh (Chinese: 紅龜粿; Pe̍h-ōe-jī: Âng-ku-kóe; Tailo: Âng-ku-kué), also known as red tortoise cake, is a small round or oval-shaped Chinese sweet dumpling with soft, sticky glutinous rice flour skin wrapped around a sweet central filling. [1][2] It is molded to resemble a tortoise shell and is presented resting on a square ...