This old-school Cantonese bakery makes my current favorite mochi. Rolled in shredded coconut, they're filled with a mix of ground peanuts, sesame seeds, and granulated sugar or (when distinguished by a reddish dot) with red bean paste. These two-for-a-dollar "snowballs" begin to lose their shape even as you peel back their paper cradles, which is good — it's evidence of the extremely supple glutinous rice dough.
H/T (from years back, and again this winter) Lauhound
Chiu Hong
161 Mott St. (Broome-Grand Sts.), Manhattan
212-966-7664
