#COOKING: HONEY BUTTER MOCHI RECIPE
Honey Butter Mochi. I honestly have been non-stop busy for a while now so thought I’d de-stress with a little baking. Butter Mochi are all the rage. Visually, they’re not much to look at, but they are addictive. Think a Blondie, but super-chewy to the bite, the exterior is a thin, crispy crust. I love sweet but not too sweet, so this amount of sweetness is just right for me! Add more if you wish. Have fun with these – they’re super-easy to make! If shopping for rice flour, ensure you are using Glutinous Rice Flour, versus standard Rice Flour which would give you an entirely different texture.
1 400g bag of Glutinous Rice Flour
1/2 cup organic raw sugar
2 tsps baking powder
1/2 tsp salt
1/3 cup melted unsalted butter
1/4 cup honey
1 can of Coconut Milk
1 1/2 cups water
1. Preheat oven at 375°F.
2. In large bowl, mix flour, sugar, baking powder and salt.
3. In another large bowl, mix eggs, honey, water, coconut milk and butter.
4. Using hand mixer, combine wet and dry ingredients till smooth.
5..Grease a loaf pan lightly. Pour batter.into pan.
6. Bake one hour or till toothpick comes out smooth.
7. Allow to stand room temperature till cool and cut into squares.
8..Place in air-tight container lined with wax paper for about three days or freeze right away. If freezing, leave out at room temperature 30 minutes before heating in toaster oven. Allow to cool a bit before eating as these get hot.
These also translate beautifully into muffins. Depending on how deep your muffin pans are, you can bake these for about 35-40 minutes. Remember to grease your pans well!
(Photo credit: Mr. Will Wong)
#COOKING: STRAWBERRY-CHERRY BLOSSOM MOCHI RECIPE
Strawberry-Cherry Blossom Mochi. This is a perfect Springtime delight. Mochi are the one treat that the Koreans, Japanese and Chinese all can agree is a favourite. These chewy rice cakes are a bit quirky to Western palates, but have a pleasing chewy texture that leaves you reminiscing. Its filling, Azuki Red Bean Paste is dense and rich, a bit like chocolate and a bit like a sweet potato mash. 🍓🌸
3/4 cup glutinous rice flour
2 tablespoons organic raw sugar
150 ml or more water
1 tablespoon Sakura Latte powder
4 drops red food colouring
Azuki Red Bean Paste:
1 cup dried Azuki red beans
1/2 cup (or more) organic raw sugar
1/4 teaspoon sea salt
6 large ripe strawberries
1. Soak Azuki beans overnight in water.
2. On medium heat, cook beans and water in saucepan and bring to boil. Simmer for 75 minutes.
3. Drain beans in colander and place back in sauce pan. Add sugar and salt. Mash with hand mixer.
4. On very low heat, stir paste occasionally. Cook uncovered till water evaporates and beans become a thick paste. You can tell you’re done when you take a chopstick, draw a line through it and can see the bottom of the pan.
5. Cool paste at room temperature and roll into six even balls.
6. Cut tops off strawberries and roll into red bean balls, covering them evenly. Wash hands after forming each ball and dry hands. Let stand.
7. Prepare steamer or a large deep skillet, adding water.
8. In large mixing bowl, prepare Mochi. Mix all ingredients till smooth.
9. Pour Mochi batter into a square/rectangular dish. Place dish into steamer/skillet and steam Mochi, stirring 2-3 times. Cook 10 minutes.
10. Remove Mochi from heat. Cool at room temperature a few minutes.
11. On large flat surface, sprinkle generously some potato starch.
12. Take spatula and scoop six equal clumps of Mochi. With hand and potato starch, meld each Mochi into a flat 3-4 inch portion.
14. Take each strawberry-red bean ball and place onto Mochi flat and roll gently into a ball. Bring together at bottom and pinch to seal. Place on flat sheet. Rinse and dry hands if they are sticky, before proceeding to the next. Serve. Stores 1 day.
(Photo credit: Mr. Will Wong)