![mochi dessert mochi dessert](https://thecouponproject.com/wp-content/uploads/2013/03/sweets-mochi.jpg)
The coocnut mochi looks like a puffy stuffed bear’s fur. I love coconut flavor so I used threaded coconut to finish the mochi. If you cannot find red bean paste, you might want to check out this red bean paste recipe. Both of them can be purchased from Asian supermarkets. In this simple mochi recipe, you’ll need some glutinous rice flour (sweet rice flour) as well as red bean paste. When I found out she also specialized in some Asian desserts I had to ask her to share this mochi recipe on Yi Reservation. When she is in the kitchen she likes to whip up all sorts of desserts especially cookies, breads, cakes, and other baked goods. Alice is a great home pastry chef as well as my fiancée.
![mochi dessert mochi dessert](https://www.snixykitchen.com/wp-content/uploads/2020/03/Matcha-Mochi-Cake-7.jpg)
And of course, the same kind of red bean paste and glutinous rice flour have long been used in many Chinese cooking beyond just desserts As the first recipe in 2011, I would like to share this “good luck” mochi dessert with all of you and wish you a great Year of the Rabbit!īefore we get started I would like to introduce you to my first special guest to Yi Reservation – Alice C. The name Daifuku (means good luck in Japanese) was given to this kind of mochi and it is popular around the world.Īlthough not a strictly Chinese dessert, mochi shares a lot of similarities with many of its Chinese counterparts such as sticky rice roll and Chinese sweet rice ball (湯圓). However, the real magic starts when you incorporate some flavors to the mochi and stuff it with some sweet filling such as red bean paste. The mochi itself does not offer much of taste but a soft and sticky texture. The origin of mochi is unknown, though said to come from China. Mochi is the Japanese anme for glutinous rice cake. And mochi with sweet stuffing is definitely one of my favorites. However when I do feel like enjoying some desserts I tend to stick to a few of my beloved sweets. Partially it is because I just love the “real cooked” food so much that I never end up having room for any dessert. I have never been a big fan of sweets throughout my life. It’s REALLY that easy.Warning: Parameter 2 to wp_hide_post_Public::query_posts_join() expected to be a reference, value given in /home/yirese5/public_html/wp-includes/class-wp-hook.php on line 287 You mix three ingredients to form a dough. Okay, there’s really almost no technique in making this. Given that my daughter still doesn’t have teeth, I thought a small batch would be more appropriate for my husband and I to finish by ourselves. Desserts made with mochiko typically go hard and tough after a couple days. I also pared down the recipe to make a small batch of just four skewers.
![mochi dessert mochi dessert](http://www.japanesecooking101.com/wp-content/uploads/2013/12/IMG_7878.jpg)
If this is your first time making a mochi-type dessert, I recommend trying the basic recipe and just coloring your dango with food coloring. In addition to that substitution, I also used matcha powder and freeze dried strawberry powder to color my dango. Well, I’m too lazy to stock my pantry with a bunch of different rice flours, but I always have mochiko on hand. Nami prefers to incorporate another rice flour called shiratamako. You’ll read on Nami’s site that typically hanami dango is made from a type of rice flour called joshinko. In fact, my recipe is based off of Just One Cookbook’s, with some adaptations. Doesn’t her head look like a dango? About my recipe: Perfect complement for cherry blossom viewing at UW! Baby’s first UW cherry blossoms. I’m not going to get into too much of the cultural history of hanami dango here, but if you’re interested in learning more about wagashi and Japanese cherry blossom traditions, you can read about it at Just One Cookbook’s site. It is a wagashi that is associated with cherry blossom viewing. If you’ve been following my instagram for a while you may have noticed that I always make ozoni (Japanese soup with mochi) for New Years. You know how in America there are certain foods that are eaten for specific holidays? I’m thinking of turkey at Thanksgiving or gingerbread cookies at Christmas.
#Mochi dessert free
Hanami dango is also gluten free and vegan! Hanami dango Some background info on hanami dango: Dango is a type of sweet that is essentially like balls of rice on a skewer, very similar to mochi. It is shockingly easy, requiring only four basic ingredients. wagashi) that is eaten during cherry blossom viewing. Hanami dango is a traditional Japanese dessert (a.k.a.