Sunday, April 1, 2012

Hopia Mochi

I recently (I am used to eating plain hopia) discovered at SIDCOR Sunday Market these new versions of hopia, with mochi as additional filling. With the sweet mochi's fine and glutinous texture, it heightens the delicious experience of eating the luscious hopia filling. It adds new  excitement and pleasure to the usual fare of eating hopia. 

It is the Red Mongo which is a bit more expensive compared to Mongo Special and Ube. Red Mongo  contains sesame seeds on its hopia wrap unlike the other flavors. Still, for me, the 3 flavors with mochi  are exquisite in taste. Good thing no need to go down to Binondo and get those supply (also they are available in some stalls in Malls) the Sunday Market is a place to go and buy them. 

Mochi (Japanese) is a Japanese rice cake made of glutinous rice (not to be confused with gluten) pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki.[1] While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Similar snacks are prominent in HawaiiSouth KoreaTaiwan,People's Republic of China (where it is called 麻糬, Hokkien môa-chî or Mandarin máshu), Cambodia, thePhilippinesThailand, and Indonesia. 

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