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For nearly a century, residents of Xiluo have made mochi from the harvested glutinous rice since it is less sticky than in the eastern part of Taiwan. During its flourishing time, 1940-1980, the number of mochi dessert shops reached a maximum of 10 at Xiluo downtown. However, while Xiluo was experiencing an economic transformation from agriculture into industry and commerce, it brought a certain number of people out of town. It led the mochi dessert-making business to a slump for some time. Fortunately, since the tourism industry has been rising in recent years, Xiluo Mochi has regained its reputation with its unique taste again. Xiluo Mochi has become well-known and a must-buy souvenir when travelers visit Xiluo.

日治時代以來，西螺居民將豐收的糯米製作成麻糬，有別於台灣東部的麻糬特別黏稠。1940~1980為全盛時期，西螺鎮上有10家製作麻糬的糕餅店。1980後台灣工商業發達後人口大量外移，麻糬甜點製作的業者逐漸凋零。但是隨著近年來觀光產業的推動，西螺麻糬靠著獨特的口感重新在市場上打響名號，西螺麻糬成為家喻戶曉，來西螺必買的伴手禮之一。

On Xiluo Old Street, there are still some famous mochi shops around – some of them are, for example, Cheng Chuang (正莊) mochi, Cheng’s (陳記) mochi, and jame’s (珍的) mochi. The unique way of making traditional mochi skills are the essential for the products to sell in each patisserie. To produce high-quality mochi, the first step is to select the round-shaped sticky rice irrigated from the Zhuoshui Xi river. Then to make sure mochi tastes soft, moist, and not sticky to teeth, they have to spend 6 to 8 hours a day making it. It goes along with Cheng’s exclusive recipe and technique, sesame mix with ground peanut powder, and the final stage is ensuring the bodies of hand-crafted sweets are in perfect size and shape. That is the secret that has made the treat famous for over five decades. 

西螺老街附近就有幾間麻糬名店- 正莊麻糬、陳記麻糬、珍的麻糬…。販售的都是傳統麻糬製作手藝，嚴格選用濁水溪特產的圓糯米，每天耗時六~八小時的工序，為的就是製作出一顆顆Q軟不黏牙的麻糬，再搭配上獨門功夫慢火熟成花生芝麻粉，就成了這傳承數十年的好味道。

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