"We make our cakes with the best kind of sticky rice, not with that mix with the powdered sticky rice added," explains Chen Kuei-fei. Although this drives up costs, "the best rice is soft and chewy, and very malleable; it doesn't harden up in just a short time."
「我們用上選糯米，不用加了糯米粉的『雜糙米』做粿」，陳癸妃解釋說，雖然成本較高，但好處是「咬來鬆軟、有彈性，也不會一下子就硬掉。」