3/16/2023 0 Comments Mochi dough![]() The other tools just make things a bit easier. Regular rice flour will not work here, you must have sweet glutinous rice flour… it’s essential. For the rice flour especially, you have to get the right stuff. This is one of those recipes that does require a few specific ingredients and tools. Adzuki bean is the traditional daifuku mochi filling (Daifuku mochi is mochi that’s been filled with a sweet filling, like a mochi dumpling, basically) but really, you could fill these with just about anything, from fresh fruit to flavored custard to ice cream. The great part of this recipe is that once you get your mochi technique down (it took me a few batches before I was able to shape nice round ones) you can fill them with just about anything. I filled my mochi with my classic eggless cookie dough instead, just with rice flour instead of wheat (that’s right, these babies are 100% gluten free!) The mochi I ate in Kyoto had a creamier filling, but I couldn’t quite work out or recall exactly what might have gone in it, and the few tests I did were mediocre at best, so I just stuck with my tried and true. It’s not quite as exquisitely smooth as the mochi in Japan, it’s a bit doughier and not quite as silky, but for how easy it is to make a batch of homemade mochi, I’ll take it. Pound and steam instead of steam and pound. The ‘cheater’ way to do it is essentially the opposite, taking sweet glutinous rice flour (or raw rice that’s already been pounded) mixing it with water and then ‘steaming’ it in the microwave. ![]() I didn’t exactly have any of those necessary tools, but luckily, with a few simple ingredients and a microwave, you can make something *almost* as good at home.īasically, traditional mochi is made from sweet glutinous rice that is steamed, and then pounded until it is silky smooth. If you want to make mochi the traditional way, you’d need a carved out wood stump and a giant hammer and someone really brave with fast hands. Needless to say, this delightful discovery went on the top of my ‘to re-create’ list once we got home. (Also, can you believe it’s been 5 years today since my first cookbook was published? Time flies, but clearly not all that much has changed!) ![]() Just a bite though.) It was so good we went back two days later and got a few more to take back to our hotel room.Ĭonsidering I wrote the book on cookie dough, the fact that I randomly found probably the only cookie-dough-filled mochi in all of Japan seemed like pure fate to me. Not one to pass up a sweet snack, especially a cute one, I picked out a bright yellow mochi decorated to look like Charlie Brown’s shirt (I mean, how could I not?) We sat on a bench, took a few pictures (I am a food blogger after all and no food shall go unphotographed), and then bit in.Īs the realization hit me, my eyes lit up, and I practically screamed at Taylor, “OMFG it’s filled with cookie dough” as I gobbled down the rest (ok, maybe I shared a bite with him. In Kyoto, the Nishiki market was one of our favorite spots, filled with kitchen shops and food sellers galore (and yes, I know I haven’t gotten my Japan posts up, soon, I promise!) As we wandered up and down the covered arcade, snacking on seafood skewers and toasted soy beans and sesame soft serve, I spotted the Snoopy store and its colorful dessert counter. This was certainly the case in Japan (where probably 2/3 of what I ate was a mystery to me until it hit my tongue, and a good portion remained mysterious even after I had devoured it). When I travel, I tend to let my stomach do the walking, popping into shops and sampling random treats (sweets, mainly) along the way, even without actually knowing what they are.
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