tag:blogger.com,1999:blog-720533874747570790.post8249475741497644162..comments2023-08-25T05:27:50.220-04:00Comments on Always Order Dessert: Making MochiAlejandra Ramoshttp://www.blogger.com/profile/01188236667131395996noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-720533874747570790.post-83922894558189421742009-11-30T13:01:07.354-05:002009-11-30T13:01:07.354-05:00This is a great post!
I've been trying to mak...This is a great post! <br />I've been trying to make my own mochi ice cream, and everything's been going pretty well, excepting that i can't get the dough to wrap around the ice cream and actually stick!! it keeps falling apart. do you have any tips?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-62041429251644854892009-11-19T13:16:35.887-05:002009-11-19T13:16:35.887-05:00Very nice post, thanks for the tips. I have 2 cans...Very nice post, thanks for the tips. I have 2 cans of red bean paste sitting in the cupboard, time to roll up my sleeves and give a try. b4 reading your post i was also thinking to prepare the red bean balls and keep in the fridge first. you proved me right : )Janet @Gourmet Traveller 88http://www.gourmettraveller88.comnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-29967085906185203622009-03-08T21:12:00.000-04:002009-03-08T21:12:00.000-04:00sadly i tried making mochi once with glutinous ric...sadly i tried making mochi once with glutinous rice flour and water and stuff...all i can remember of it other than being ridiculously sticky and a pain in the butt was that mine tasted unfortunately like rubber. and i mean taste not texture. the flavour was akin to sweetened bicycle inner tube. i still have a bag and a half of glutinous rice flour that i have no idea what to do with :(Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-1315520659416307702008-04-28T12:17:00.000-04:002008-04-28T12:17:00.000-04:00Hi Alejandra,I stumbled upon your blog via a Googl...Hi Alejandra,<BR/><BR/>I stumbled upon your blog via a Google search and I am so glad that I did!<BR/><BR/>When I lived in Paris I used to get these delicious little treats at Asian restaurants called coconut pearls. I never knew what they actually were, but just recently figured out that they are mochi filled with coconut custard. I found your recipe here and decided to try to make them myself. The turned out GREAT! Thanks so much for posting this. I think I'll have to try more of your recipes! <BR/><BR/>If you want to try it out, I used a prepackaged vanilla cook and serve pudding (I couldn't find coconut). I didn't follow the directions- instead I cooked the powder with a cup of coconut milk, some shredded coconut and a teaspoon of coconut extract. This made enough to fill two batches of your recipe.<BR/><BR/>Thanks again- I am so excited! :)Lauren Isabelle Labrecquehttps://www.blogger.com/profile/09957729264872180174noreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-57535029457400147572008-02-24T12:58:00.000-05:002008-02-24T12:58:00.000-05:00Thanks Peko! That's real praise from a Kyoto nativ...Thanks Peko! That's real praise from a Kyoto native like you! Nizakana contest! Definitely...how do I enter?! Playing with fish is fun!Alejandra Ramoshttps://www.blogger.com/profile/01188236667131395996noreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-70562846198062463722008-02-24T11:11:00.000-05:002008-02-24T11:11:00.000-05:00Girl, you rule!You made daifuku... from scratch......Girl, you rule!<BR/><BR/>You made <I>daifuku</I>... from scratch... in a barbarian country -- too amazingu!<BR/><BR/>Tis the season for wonderful <I>daifuku</I> here in Kyoto. And sake, we are making sake now! <A HREF="http://kyotofoodie.com/sake-learning-to-make-sake-at-kitagawa-honke-sake-brewery-in-fushimi-kyoto-part-1/" REL="nofollow">Come see!</A><BR/><BR/>'Given these proclivities'... you should enter the nizakana contest.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-38252078633210812112008-02-22T12:29:00.000-05:002008-02-22T12:29:00.000-05:00Ay que rico!! I used to buy these all the time! No...Ay que rico!! I used to buy these all the time! Now I can learn how to make them!! Yay!!!<BR/><BR/>T'encontre through our blog friend Ben! I'm so happy to have found you. I've bookmarked you... <BR/><BR/>Si quieres, visita mi pagina para otras recetas Latinas! <BR/><BR/>Ciao!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-47376346724798478002008-02-05T02:17:00.000-05:002008-02-05T02:17:00.000-05:00How cool! I took a Mochi making class some time ag...How cool! I took a Mochi making class some time ago and it was a lot of fun...just never got around to doing a post about it.<BR/><BR/>I definitely think it's an acquired taste and as I made more and tasted more, I like them better :) Try some with chocolate, coffee, or matcha...they all come out really nice.MPGhttps://www.blogger.com/profile/17978342999500783533noreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-54989325456703519182008-02-02T16:26:00.000-05:002008-02-02T16:26:00.000-05:00Wow. That is quite a challenge! I'm impressed. I l...Wow. That is quite a challenge! I'm impressed. I love the texture too but it took me a while to get used to the red bean paste.<BR/><BR/>I love the way Japanese package their sweets. They can make it look so beautiful.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-28015272176421469512008-01-30T20:09:00.000-05:002008-01-30T20:09:00.000-05:00As if I wasn't excited enough for our mid-March me...As if I wasn't excited enough for our mid-March meet-up! I can't wait to indulge in your ice cream mochi. <BR/><BR/>By the way, your food photography is starting to verge beyond the mediocre... you better stop improving before you have to change your description!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-10774231826572895312008-01-30T16:53:00.000-05:002008-01-30T16:53:00.000-05:00I thought I was the only crazy one to eat the insi...I thought I was the only crazy one to eat the inside of a truffle first---I love playing with food too! I also love mochi. I always hit up the asian market when I have a craving...I think I may have to take your lead and make it myself! thanks for the idea!Ginnyhttps://www.blogger.com/profile/15599063122576595853noreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-79748548006223339162008-01-30T15:24:00.000-05:002008-01-30T15:24:00.000-05:00Hi Anonymous Chris: Oh you must definitely try to ...Hi Anonymous Chris: Oh you must definitely try to be adventurous with food! I've never been one for sticking to the rules (in cooking or in anything, really). I think that I've been lucky to get by on creativity. Usually people are too shocked by what I come up with to point out that it's not what it was supposed to be. I admit that sometimes there are some serious disasters, but remember that it's just food! Nothing that some soap, a wet rag, and the number for your local pizza place can't fix in an instant should things go awry! Feel free to email me if you have any questions or are looking for ideas. I'm always happy to help! xxAAlejandra Ramoshttps://www.blogger.com/profile/01188236667131395996noreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-46145503624015039602008-01-30T13:46:00.000-05:002008-01-30T13:46:00.000-05:00Hi Alejandra, It is anonymous again (Chris)- I ad...Hi Alejandra, <BR/>It is anonymous again (Chris)- I admire your kitchen fortitude - there are a number of foods I have tried in Japan and elsewhere that I would love to try making, but was always a little too scared to wing it. You have inspired me to get more adventuresome when cooking.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-16204641402891154042008-01-30T13:05:00.000-05:002008-01-30T13:05:00.000-05:00Hi Anonymous: I have actually tried mochi since th...Hi Anonymous: I have actually tried mochi since that first time. In fact, during my trip to the grocery store (when i bought the ingredients to make this) I also bought a premade daifuku filled with Anko. I ate that one right away and subconciously used it as a guide in terms of the correct size and consistency. The results were pretty close actually, save for the brighter color and slight almond flavor in mine. Not bad for a mochi novice! :)<BR/><BR/>Christine: It's my first time making a bean dessert, but seeing as how I <I>am</I> Latina, I'd say that we use our fare share of beans too! :) I really loved the texture and taste of the bean paste and am excited to try it out in other ways. Next time I think I'll actually make it from scratch so that I can control the sugar content in it. <BR/><BR/>I found the microwave info by googling "homemade mochi" and then just browsing through all the forums and links. It showed up in several results. There was a recipe on about.com, another on ehow, and several on various food blogs. The recipes were all different, but most used abuot equal parts water and rice flour. Also, the English-languaged tokyo magazine "Metropolis" (which my friend in Tokyo is always linking me to) had an article about the various ways to make mochi. I'll add a link to it if I can find it again!Alejandra Ramoshttps://www.blogger.com/profile/01188236667131395996noreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-32985251169399906732008-01-30T12:53:00.000-05:002008-01-30T12:53:00.000-05:00What a lovely post, Alejandra! Great story and a v...What a lovely post, Alejandra! Great story and a very intriguing recipe. One of the things I love about cooking is how the most random thing--seeing a <A HREF="http://bluekitchen.wordpress.com/2007/09/26/bacon-marmalade-and-pumpernickel-seriously/" REL="nofollow">bacon marmalade pumpernickel sandwich</A> listed on a restaurant's online menu, for instance--can send us off on a culinary adventure.Terry at Blue Kitchenhttps://www.blogger.com/profile/13504693954312787975noreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-56808611746581801732008-01-30T12:37:00.000-05:002008-01-30T12:37:00.000-05:00My Japanese friends would make mochi with their gr...My Japanese friends would make mochi with their grandmothers and I have always wanted to try it. I love the color of yours and I must say, how nice it is too see a non-asian make a dessert with beans! <BR/><BR/>I'm sorry if I missed this in your post, but where did you read about microwaving the dough?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-57621418918358064312008-01-30T12:32:00.000-05:002008-01-30T12:32:00.000-05:00Your pictures look beautiful. However, do I under...Your pictures look beautiful. However, do I understand correctly that you have never tried mochi, and made up your own recipe? I admire your braveness, but how do you know that they actually taste like mochi?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-7398844298596470072008-01-30T11:25:00.000-05:002008-01-30T11:25:00.000-05:00Rowena: It is yummy! I love the pink color too. I'...Rowena: It is yummy! I love the pink color too. I've been planning to make green tea ice cream for the ice cream stuffed version and will likely use pink mochi for that one too. It'll be like preppy Lily Pullitzer mochi. lol<BR/><BR/>Cakewardrobe: Awesome! It's so much fun to make (although very messy). I'd say about 40 minutes (not including clean-up time). The trick is to use the starch generously--it makes it go much quicker when it isn't sticking everywhere. <BR/><BR/>Sushtopia: Thank you! I was really happy with how they turned out. I think that matcha is probably going to be my next try, although I probably won't wing that one quite so much as the matcha is so strong flavored. I hope the tips are helpful, good luck with your next try!Alejandra Ramoshttps://www.blogger.com/profile/01188236667131395996noreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-4039828583871650862008-01-30T11:17:00.000-05:002008-01-30T11:17:00.000-05:00Thanks for the tips! I tried making macha mochi ov...Thanks for the tips! I tried making macha mochi over the holidays, and it was a messy disaster. Maybe I put too much green tea powder becaue they didn't taste very good. Yours turned out beautiful! I'm looking forward to trying again :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-35616291683929504442008-01-30T10:09:00.000-05:002008-01-30T10:09:00.000-05:00Yum! I'm going to give myself a 'Project Mochi' th...Yum! I'm going to give myself a 'Project Mochi' this weekend as well! How long did the whole process take?cakewardrobehttps://www.blogger.com/profile/05752371044060690705noreply@blogger.comtag:blogger.com,1999:blog-720533874747570790.post-36844787302971862302008-01-30T05:01:00.000-05:002008-01-30T05:01:00.000-05:00Ah...mochi! The stuff that reminds me so much of ...Ah...mochi! The stuff that reminds me so much of home! Suffice to say that it is just ONE of the foodstuffs that I'm glad japanese immigrants brought over to the islands. To be able to witness the making of it in the traditional way (just google mochitsuki) is something else entirely. (Love the pink color, my favorite right after yellow).Rowenahttps://www.blogger.com/profile/15335673619430109527noreply@blogger.com