'muah-chee' on Serious Eats

Snapshots from Asia: Muah Chee

So there's good chewy—think perfect, translucent, bubble tea pearls that are neither too soft nor too hard, but just so. Then there's bad, overcooked-squid-tentacle chewy. The Taiwanese call good chewy "QQ" and delight in it—and are joined in their love of chewy goodness by what seems to be the entire Asian continent. The Japanese are stuck on mochi; Koreans revere dduk; and the Malays, Indonesians, and Pinoys have an enduring love affair with rainbow-hued, multilayered, glutinous flour-based kuihs (cakes).... More

More Posts