Seemingly made out of glutinous rice and filled with custard. It's closer to the consistency of daifuku mochi in the fact that if you hold it up, it'll flop over due to its dough texture. It's apparently very hard for me to find these days and I think it's because everyone always confuses it for sweet cream buns that are bready. I was just wondering if there's a different name that will specify the doughy custard buns instead of the bready ones.
2006-12-22 21:55:07 · 5 answers · asked by Tuesday 2 in Food & Drink ➔ Ethnic Cuisine
Nai Wong Bao...it's my favorite, too... Be sure you specify that you want it to be a steamed bun (aka "steamed bao" it'll be white), otherwise they'll give you a baked bun (it'll be golden brown and bready).
Hmmmm...now I'm craving one...
2006-12-23 07:04:41 · answer #1 · answered by Gabo 2 · 0⤊ 1⤋
hmm.. I don't know what you're talking about. the best thing to do would be to go back to the place where you got it and ask them.
I don't think it's dan ta, what the other guy said, because that is not like mochi.
2006-12-23 06:20:38 · answer #2 · answered by ♥perishedmemories♥ 4 · 0⤊ 0⤋
By any chance is it yellow in the middle with a crust? When you say custard, I think "daan taat", the yellow egg custard.
2006-12-23 06:16:20 · answer #3 · answered by Bookworm 6 · 0⤊ 0⤋
maybe its BUCHI..it is shaped like a ball...made with glutinous rice and inside is sweet beans or lotus...the ball is covered with sesame seeds.
2006-12-22 23:51:53 · answer #4 · answered by Anonymous · 0⤊ 0⤋
flan
2006-12-23 03:12:31 · answer #5 · answered by italianone70 4 · 0⤊ 0⤋