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Dec 8, 2007 06:42 PM

Glutinous rice balls

At the recent chowhound dinner, fickle inquired about Chinese glutinous rice balls. Last time I went (back in summer) Fong on Foods (46 Kensington Ave) usually has these with red bean or peanut fillings on the counter along with other chinese desserts. They also carry on the premise made tofu, sesame paste, and other various chinese (HK?) products.

I imagine other bakeries/groceries would carry these glutinous rice balls. Are they available elsewhere, in possibly superior variants?

fong on foods
46 Kensington Ave, Toronto, ON M5T, CA

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  1. I like the rice balls at Yung Sing on Baldwin Street. I think they make them in small batches, so they're almost always warm and crispy on the outside. Furama on Spadina (South of Dundas, West side) has them as well. There are several bakeries on Dundas in the stretch between Spadina and McCaul that carry them as well.

    1 Reply
    1. re: mia_wallace

      Of the aforementioned Dundas bakeries, Kim Moon is my favourite. Yung Sing is a great spot as well.

      Yung Sing Pastry
      22 Baldwin St, Toronto, ON M5T, CA

      Kim Moon Bakery
      438 Dundas St W, Toronto, ON M5T, CA

    2. Are you looking for this?

      They can be found at most of Chinese bakeries. For example, Furama Cake & Desserts Garden, T&T.

      Furama Cake & Desserts Garden
      1800 Sheppard Ave E Fairview Mall, North York, ON

      Furama Cake & Desserts Garden
      248-250 Spadina Ave, Toronto, ON

      Furama Cake & Desserts Garden
      100 King St West First Canadian Place, Toronto, ON

      T & T Supermarket

      1 Reply
      1. re: chutchut

        Mmm, my mother always used another term but I suppose it's what I'm thinking of. Thanks, I will definitely have to do a comparison tasting next time I'm in Chinatown.

      2. Are you talking about chinese mochi? dusted with coconut flakes on the outside?

        There's a boiled version that chinese people eat around chinese new year

        1 Reply
        1. re: oohlala

          I'm thinking of mochi. I'm not quite sure what it's called in the various dialects (Mandarin, Cantonese.

          New Year cake is definitely something else. Which is also delicious when deep fried.

        2. Sorry to split hairs but mochi and chinese glutinous rice balls are slightly different things. Although the end results are almost identical, true mochi is pounded cooked rice while the chinese stuff is often glutinous rice flour mixed into a dough and cooked. That said many versions of the sticky stuff are available at most chinese bakeries/grocery store.
          BTW the boiled version mentioned in this thread is probably tong yuen not the new year cake/pudding stuff that is pan or deep fried.

          4 Replies
          1. re: sweetie

            That's an extremely good point. Having had both mochi and the chinese variety (my mother would refer to them as moi-zi in dialect), they are defintely different concoctions.

            Having been confused about the boiled preparation, now that you mention it, it makes sense that what oohlala is referring to is tong yuen while I'm thinking of new year cake.

            1. re: Joobu

              is this also the same as the mochi that you find in korean grocery stores? the ones that come usually in pink, green, and white... ?

              1. re: sumashi

                I imagine those to be quasi/pseudo Japanese.

                1. re: sumashi

                  yah, i believe so~ good chinese mochi is still made from cooked sticky rice. Unfortunately, we don't have the luxury of getting those here in TO. 麻糬 is what chinese calls it. I don't remember the name of the store that sells chinese mochi in kensington. I just know the store specializes in making products from soybean. Kim moon has pretty good ones.

                  It's pretty easy to make actually. Steam some sticky rice and then put the rice into the food processor. Beat it until it's sticky and smooth. Dump it out to a peanut/sugar blend, voila!