Oishinbo - Vol. 31 Ch. 283 - The Grandfather's Mochi
- Thread starter MangaDex
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As a glutinous rice dish, the Japanese mochi is one of the most ubiquitous and familiar across the Anglosphere.
So allow me this chance to shine a light on the Southeast Asian (specifically Malaysian, in my case) glutinous rice snacks, what we refer to as 'kuih'.
Kuih are like a class of dessert snacks, often made with glutinous rice or rice flour. Many varieties also incorporate coconut milk (santan) or coconut shavings, and some have a stronger sweetness that comes from 'gula melaka', a local palm sugar. The texture of kuih can range from very smooth (kuih talam) to somewhat gummy (kuih lapis) to very sticky with the rice grains still largely intact (kuih kaya).
Not all kuih is made of rice. My family makes kuih kapit, a crispy and flaky crepe like dessert made from a coconut milk batter pressed flat over charcoal. There's also bahulu, which is very close to a European cake in that it's fluffy, airy, and made with a flour batter.
Like the Japanese mochi, many kuih have ceremonial significance and are eaten on religious holidays or celebrations, such as Aidilfitri (the breaking of the Ramadan fast) or the Chinese New Year. They're delicious, but I usually can't eat too much of them since they can get pretty heavy.
So allow me this chance to shine a light on the Southeast Asian (specifically Malaysian, in my case) glutinous rice snacks, what we refer to as 'kuih'.
Kuih are like a class of dessert snacks, often made with glutinous rice or rice flour. Many varieties also incorporate coconut milk (santan) or coconut shavings, and some have a stronger sweetness that comes from 'gula melaka', a local palm sugar. The texture of kuih can range from very smooth (kuih talam) to somewhat gummy (kuih lapis) to very sticky with the rice grains still largely intact (kuih kaya).
Not all kuih is made of rice. My family makes kuih kapit, a crispy and flaky crepe like dessert made from a coconut milk batter pressed flat over charcoal. There's also bahulu, which is very close to a European cake in that it's fluffy, airy, and made with a flour batter.
Like the Japanese mochi, many kuih have ceremonial significance and are eaten on religious holidays or celebrations, such as Aidilfitri (the breaking of the Ramadan fast) or the Chinese New Year. They're delicious, but I usually can't eat too much of them since they can get pretty heavy.
Group Leader
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While I'm here, I'd also like to inform of the upcoming upload schedule. Next week, we will enter a 5-part story, and like the last couple of times this happened, I will be uploading a chapter a day until the end of that story. The upload dates will be as follows:
6 Sep (Sun): Usual Chapter
9 Sep (Wed): Usual Chapter [start of 5-parter]
10 Sep (Thu): Extra Chapter
11 Sep (Fri): Extra Chapter
12 Sep (Sat): Extra Chapter
13 Sep (Sun): Usual Chapter [end of 5-parter]
16 Sep (Wed): Usual Chapter
And back to normal after that.
6 Sep (Sun): Usual Chapter
9 Sep (Wed): Usual Chapter [start of 5-parter]
10 Sep (Thu): Extra Chapter
11 Sep (Fri): Extra Chapter
12 Sep (Sat): Extra Chapter
13 Sep (Sun): Usual Chapter [end of 5-parter]
16 Sep (Wed): Usual Chapter
And back to normal after that.
Dex-chan lover
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Happy New Year! The last panel was so cute. I've only ever had real, hand-pounded mochi on a couple of occasions in Japan, and it really does make a huge difference in the texture. I like the mass produced stuff well enough too though so I'm happy lol.
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