The other day Hope asked me to help her with a project and I sighed and went, “Okay” because I thought it was going to be another four hours of helping her find allusions (why don’t they just say what they mean!). Then she said it was a cooking project for her Japanese class and I went, “Okaaay!” because I can totally do cooking projects. So, I found some basic recipes and we tweaked them to make our own. Since it was a class assignment, she’d also have to write about it, so I invited her to do a guest post right here on my blog. If that didn’t make her feel famous, I don’t know what will. I proudly bring you The Adventures In Mochi, by Hope Leilani, The Best 16 Year Old Daughter In The Whole Entire Universe (And Beyond). The rest of the writing is hers, except for the few spots where I butted in. That’s my prerogative as
the woman who suffered through water retention and morning sickness a mother.
Just made our entrance in Himawari, and on a quest to find the right rice flour, there’s so many to choose from! Trying hard to figure out what they mean, I’ve studied hard, but my Japanese is not that advanced yet.
Mochiko or Sweet Glutinous Rice Flour (1 box or 2 cups)
Green Tea Powder (3 teaspoons) – You can also use any other flavoring you want, we used red bean paste, strawberry jelly and green tea. To tint mochi, you can also use any food coloring. I wouldn’t do black, just a suggestion.
Water (2 cups)
1 Can Coconut Milk – or you could climb a tree, knock about two mature coconuts down, grind them, squeeze the milk out of them and viola! That’s what I thought, one can.
Potato Starch (only for dusting) – the mochi dough is stickier than fly trap adhesive, don’t skip buying this.
Sugar (1 cup)
Sifting the Mochiko, so we don’t get any unwanted clumps. Nobody likes clumpy mochi.
Mmm, coconut milk. Island style mochi, gives it that coconutty flavor!
This is me (mom) and Peyton, I snuck this picture in because it’s frightening how much we look alike and how serious we look when we’re cooking. Believe me when I say we were really having fun.
Peyton Ha’ani! My beautiful little sister helps by stirring the delicious strawberry mochi blend. Thanks for helping my sis, instead of watching Nickelodeon!
Me pouring the red bean paste mochi into a pan, anticipating the results! I could already imagine how good it would taste.
This is me (mom) again. Hold the drumroll. That greased pan of mochi needs to go in the oven for an hour at 325 degrees first, Hope.
Okay, now the drumroll!
Ta-da ! Our finished masterpiece (It’s like riding a fluffy cloud through a colorful rainbow)
Yes, but before you eat this fluffy cloud, you have to actually dust it with potato starch or it will be icky sweet goo. Dust the top of the pan with starch, turn in over and dust the other side. You can either cut the mochi and redust all sides or you can roll them up in balls and dust again. Either way, you’re getting potato starch all over your hands and clothes, but it’s totally oishi. Enjoy.
My personal experience in making mochi was really cool! I had fun learning how to make it because it is my favorite Japanese desert and now I can make some for my friends and family to enjoy. I did it with the help of my mom and sisters, and it was nice to spend time together as a family. I want to thank my mom and sisters because I don’t know if I could have done it or I would have struggled without them. We got the recipe from the internet and worked together. Doing everything step by step and from scratch, is to me, better than just buying it because you can be proud of yourself for learning new things and doing it yourself. This motivates me to learn new recipes. The end result of the mochi was really great, and I was happy because it was my first time making it. We made three kinds, strawberry mochi, mochi with red bean paste inside, and green tea mochi. Now, I would like to learn how to make mochi ice cream. Thanks for assigning this project, Mrs. Peters, because I had a really good time and I got to eat yummy food afterward! ~ Hope
- M is for Mochi (Asian Style) (dietiscorrect.wordpress.com)