Tōgi

Tōgi [季拉; とうぎ] are traditional Kantonese confections made with glutinous rice. They are often flavoured with a filling of jam or candied fruit or nuts, and brushed with sugar, seeds or honey. They are usually steamed, but can also be fried. 
== History ==
Tōgi have existed for over 500 years, and their basic form has hardly changed over that time. Sweet rice is pounded consistently until it forms a sticky, glutinous dough, then molded into the desired shape and then steamed or fried for a short period. Due to the speed and low cost at which they can be made, tōgi are extremely popular as street food. They are also highly adaptable, and can be flavoured and served in a variety of different ways.
== Types ==
* Izashitōgi - fried and often rolled in brown sugar or cinnamon
* Migi - tōgi which is stuffed with jam or fruit chunks and steamed
* Chayutōgi - served in a bowl of milky tea
* Kakigaki - covered with a coating of crushed nuts or seeds
* Gatōgi - fried and served on a skewer
* Uemiza - honeyed tōgi rolled into thick noodles, thought to ensure long life
* Tomomigi - a type of migi which is cut or pressed into shapes e.g. flowers, symbols, or words
* Sōtōgi - a much softer, stickier tōgi served with two large sweet rice crackers
* Horatōgi - unflavoured tōgi used for temple offerings