After 3 wonderful months in Kunming, we're back Down Under and sorely missing Er Kuai! (Amongst numerous other things of course!)

Of course, we have no idea what goes into it. Does anyone know the ingredients, or how to make the dough sticks? Even an imperfect version of this amazing breakfast would be terrific!

Thanks.

My understanding is that it is made with cooked sticky rice (糯米) that is subsequently pounded with mortar and pestle.

Look here if you can read chinese: wenwen.soso.com/z/q25808809.htm

It's not made with sticky rice, but with long grain, which is what sets it apart from Nian Gao. From what I understand, it's made by taking steamed rice and pounding it over and over again into a gummy substance, and then kneading and shaping it.

So good to know my husband and I aren't the only ones! We've fantasized about opening up our own Er Kuai food cart here in WA just to try and get a fix, but the signature part of the dish is indeed the hardest to find/replicate. Many thanks for this post and responses!