Mochi (sticky rice cake) was called "doushu" (bean rice cake) in early Taiwanese society but later became better known as "mochi" under the influence of the Japanese dessert "wagashi" during the Japanese colonial period. This treat is one of the representative delicacies of Taiwan's aboriginal and Hakka cultures. The Amis "dulun" is a chewy, corn-based version of this treat made without filling.
Hakka mochi has come into the spotlight in recent years in large part due to Tseng's Mochi in Hualien. Mr. Tseng moved from western Taiwan to Hualien, where he opened a shop selling traditional Hakka style mochi. Tseng's Mochi is made the traditional way, by hand-grinding the glutinous rice, pressing it dry, and then repeatedly kneading the dough into a dense soft texture that is chewy but not sticky. The fillings have a solid and rich taste that has made the cakes a local favorite and Hualien specialty.