Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:41:11Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:41, 23 September 2026
Line 2:		Line 2:
	\|title=Lor Mai Chi (糯米糍) - Chinese Food Wiki		\|title=Lor Mai Chi (糯米糍) - Chinese Food Wiki
	\|keywords=Lor Mai Chi,糯米糍,Dim Sum,Hong Kong Food,glutinous rice		\|keywords=Lor Mai Chi,糯米糍,Dim Sum,Hong Kong Food,glutinous rice
	\|description=Lor Mai Chi are chewy Cantonese glutinous rice dessert balls coated in coconut, often filled with peanut or bean paste.		\|description=Lor Mai Chi (糯米糍) are chewy Cantonese glutinous-rice dessert balls coated in coconut, often filled with peanut or bean paste — distinct from Lo Mai Gai and Tangyuan.
	}}		}}

Line 8:		Line 8:
	\| image = Lor Mai Chi.jpg		\| image = Lor Mai Chi.jpg
	\| caption = Lor Mai Chi		\| caption = Lor Mai Chi
	\| alternate_name = Lo mai chi; glutinous rice ball dessert; coconut coated mochi-like snack		\| alternate_name = Lo mai chi; nuomici; glutinous rice ball dessert; coconut coated mochi-like snack
	\| pinyin = Nuòmǐ cí		\| pinyin = Nuòmǐ cí
	\| type = Glutinous rice dessert		\| type = Glutinous rice dessert
Line 17:		Line 17:
	}}		}}

	'''Lor Mai Chi''' (Simplified/Traditional Chinese: 糯米糍; Pinyin: ''Nuòmǐ cí''; Cantonese: ''lo mái chì'') are soft glutinous-rice dessert balls rolled in coconut, commonly filled with crushed peanut sugar or sweet bean paste—a Cantonese sweet on [[Dim Sum]] and bakery shelves in Guangdong and Hong Kong.		'''Lor Mai Chi''' (Simplified/Traditional Chinese: 糯米糍; Pinyin: ''Nuòmǐ cí''; Cantonese: ''lo mái chì'' / ''noh máih chìh'') are soft glutinous-rice dessert balls rolled in coconut, commonly filled with crushed peanut sugar or sweet bean paste—a Cantonese sweet on [[Dim Sum]] trays and bakery shelves in Guangdong and [[Hong Kong Food\|Hong Kong]].<ref name="wp">[https://en.wikipedia.org/wiki/Lo_mai_chi English Wikipedia: Lo mai chi]</ref><ref name="wol">[https://thewoksoflife.com/peanut-mochi-coconut/ Woks of Life: coconut peanut nuo mi ci notes]</ref>

	== Characteristics ==		== Characteristics ==

	Texture is stretchy and sticky ~~like~~ mochi; exterior is snowy with coconut. Served cold or room temperature.		Texture is stretchy and sticky, often compared to Japanese mochi, though Cantonese bakery versions are frequently softer and more tender than dense pounded mochi cakes.<ref name="omni">[https://omnivorescookbook.com/coconut-mochi/ Omnivore's Cookbook: lo mai chi / coconut mochi overview]</ref> The exterior is snowy with desiccated coconut, which also keeps pieces from sticking. Soft filling cue: classic peanut–sugar (sometimes with sesame) offers crunch against the chew; red-bean paste, black sesame, and modern mango or green-tea flavors appear in cha chaan teng and bakery cases.<ref name="wp"></ref> Served cold or at room temperature. Soft aroma cue: coconut and roasted peanut first, then mild rice sweetness—not fried oil. Keep distinct from savory [[Lo Mai Gai]] (lotus-leaf sticky rice) despite similar Cantonese "lo mai" wording, and from soup-based [[Tangyuan]].

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Glutinous rice flour, sugar, coconut shreds, peanut or red-bean filling, optional milk. Related ~~to but not identical to Japanese mochi or~~ [[Tangyuan]] ~~soup dumplings~~.		Glutinous rice flour (sweet rice flour); sugar; coconut shreds or flakes; peanut or red-bean / black-sesame filling; optional coconut milk, cornstarch, or oil for a softer dough. Soft craft overview: steam or cook a flour batter/dough, cool, wrap filling, roll in coconut—overview only, not a recipe. Soft gluten note: despite the English word "glutinous," the flour is gluten-free sticky rice starch. Related sweets on [[Chinese Rice Snack]] and [[Dim Sum]] pages include [[Sesame Ball]] and [[Tangyuan]].

	== History and culture ==		== History and culture ==

	Cantonese sweet ~~/ dim~~-~~sum adjacent snack on [[~~Hong Kong ~~Food]]~~ and ~~[[Chinese Rice Snack]]~~, ~~distinct~~ from savory [[Lo Mai Gai]] ~~(sticky rice in lotus leaf)~~.		English summaries often place the pastry in Foshan / Guangdong Cantonese sweet-making and note it as one of the most standard Hong Kong bakery and dessert-shop items, also common in overseas Chinatown bakeries.<ref name="wp"></ref><ref name="omni"></ref> Soft naming: Mandarin speakers say nuomici; Cantonese romanizations vary (lor / lo / lou mai chi). Soft cultural role: afternoon tea, festival gift boxes, and casual takeaway rather than a banquet centerpiece. Soft cross-Asia note: cooks compare it to other sticky-rice sweets across East and Southeast Asia, but the coconut-coated Cantonese ball with peanut or bean paste is the local identity. Soft folk claims of a single inventor are rare and should stay soft; documentable modern bakery fame is clearer than an ancient named recipe date. Distinct from savory sticky-rice [[Lo Mai Gai]] and from pounded festival cakes such as [[Ciba]].

	== Serving and variations ==		== Serving and variations ==

	Dessert plate or ~~takeaway~~ box. See [[Dim Sum]], [[Tangyuan]], and [[Lo Mai Gai]].		Dessert plate, paper cupcake liner takeaway, or bakery box. Soft variation: peanut vs red bean vs black sesame vs fruit purees; coconut-milk enriched dough vs water-based dough; mini bite size vs larger bakery balls. Soft pairing: milk tea or plain tea in Hong Kong cafe settings. See [[Dim Sum]], [[Tangyuan]], [[Sesame Ball]], and [[Lo Mai Gai]].

	== See also ==		== See also ==
Line 43:		Line 43:
	* [[Chinese Rice Snack]]		* [[Chinese Rice Snack]]
	* [[Hong Kong Food]]		* [[Hong Kong Food]]
			* [[Ciba]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

	== References ==		== References ==
	* [https://en.wikipedia.org/wiki/Lo_mai_chi English Wikipedia]		{{Reflist}}

Admin: [CFWK] create Lor Mai Chi (Round12 P5 dish)

2026-09-22T11:24:25Z

[CFWK] create Lor Mai Chi (Round12 P5 dish)

New page

{{#seo:
|title=Lor Mai Chi (糯米糍) - Chinese Food Wiki
|keywords=Lor Mai Chi,糯米糍,Dim Sum,Hong Kong Food,glutinous rice
|description=Lor Mai Chi are chewy Cantonese glutinous rice dessert balls coated in coconut, often filled with peanut or bean paste.
}}

{{Infobox chinese food
| image = Lor Mai Chi.jpg
| caption = Lor Mai Chi
| alternate_name = Lo mai chi; glutinous rice ball dessert; coconut coated mochi-like snack
| pinyin = Nuòmǐ cí
| type = Glutinous rice dessert
| course = Dessert / snack
| country = China
| region = Guangdong / Hong Kong (Cantonese)
| other = Chewy glutinous rice balls coated in coconut, often with peanut or red-bean filling
}}

'''Lor Mai Chi''' (Simplified/Traditional Chinese: 糯米糍; Pinyin: ''Nuòmǐ cí''; Cantonese: ''lo mái chì'') are soft glutinous-rice dessert balls rolled in coconut, commonly filled with crushed peanut sugar or sweet bean paste—a Cantonese sweet on [[Dim Sum]] and bakery shelves in Guangdong and Hong Kong.

== Characteristics ==

Texture is stretchy and sticky like mochi; exterior is snowy with coconut. Served cold or room temperature.

== Ingredients (overview) ==

Glutinous rice flour, sugar, coconut shreds, peanut or red-bean filling, optional milk. Related to but not identical to Japanese mochi or [[Tangyuan]] soup dumplings.

== History and culture ==

Cantonese sweet / dim-sum adjacent snack on [[Hong Kong Food]] and [[Chinese Rice Snack]], distinct from savory [[Lo Mai Gai]] (sticky rice in lotus leaf).

== Serving and variations ==

Dessert plate or takeaway box. See [[Dim Sum]], [[Tangyuan]], and [[Lo Mai Gai]].

== See also ==

* [[Dim Sum]]
* [[Tangyuan]]
* [[Lo Mai Gai]]
* [[Sesame Ball]]
* [[Chinese Rice Snack]]
* [[Hong Kong Food]]
* [[List of dishes (A-Z)]]

== References ==
* [https://en.wikipedia.org/wiki/Lo_mai_chi English Wikipedia]

Lor Mai Chi - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Lor Mai Chi (Round12 P5 dish)