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Chinese Culture >> Chinese Food Articles >> Mo Chi

Chinese Mo Chi

Mo Chi is made of glutinous rice, pounded into paste and molded into shape. Chinese mo chi is baked once again after to solidify the mixture as well as sanitize it. In Taiwan, it is written as 麻糬 with almost identical Chinese pronunciation. In fact, mo chi can be made using a bread maker if the rice is soaked and steamed separately and the machine can be started in a kneading mode.

In Korea, a nearly identical food is called chapssaltteok, chapssal meaning "sticky rice," and is also spelled tteok, duk, dduk, duek, or d'uk.

Mo Chi is very sticky and somewhat tricky to eat. After each new year, it is reported in the Japanese media how many people die from choking on mo chi. The victims are usually elderly. Because it is so sticky it is difficult to dislodge via the Heimlich maneuver. In the Japanese comedy film Tampopo, a house vacuum is used to suck it out. (Some lifesaving experts say that a vacuum cleaner is actually efficient for stuck mochi.