They are a bland sweet pasty gooey substance that holds together into ball like shapes. It seems to be tinted different colors, then rolled in cornstarch or sugar depending on the design. There are many different designs, but it all seems to be the same type of pastes. Some of it might be rice paste and some bean paste? I'm not sure.
Do you know what this stuff is called? It's a good thing I can't find it here in town or I'd be binging on it.
Is it mochi? Mochi is a sweet, sticky pasty treat made from rice. Sometimes there is a filling of sweet bean paste. Here, try this page!
Hope this helps!!
Suse, what is jlist? Oh maybe I shouldn't know. No one should let me have access to that stuff on a regular basis.
There's no where you can be that isn't where you were meant to be, its easy
Total simple carbs though - not a health food!
Come visit the NEW QuirkyBaby website -- earn QB Bucks rewards points for purchases, reviews, referrals, and more! Free US shipping on great brands of baby slings and carriers and FREE BabyLegs or babywearing mirror on orders of $100+. Take the QB Quiz for personalized advice!
Kyoto cakes...YUMMY. I am so longing for kyoto cakes.
oh, we got some of that stuff as dessert when we told our sushi place that it was a birthday party- does it come wrapped in leaves? i think that was it... (altho' 'rice stuffed with bean paste' covers a lot of territory in japan)
(they also have the oh! mikey dvds- oh man, i wish our player would play them! that show looks so freaky!)
mochi & red bean paste recipe
Japanese online supermarket
Let me know if any of the links don't work.
When I get around to trying the recipes, I will post my results. I have a Japanese cookbook that talks about making the mochi with brown rice. I wonder whether it would be sticky enough. The traditional recipe also talks about pounding the rice. I think I'll try the food processor instead.
This is from one of those awesome cookbooks compiled by a group of older Japanese ladies as a fundraiser. It is from the Nisei Womean's Society in Ontario, OR. It was printed in 1967!
If you want colored mochi, add food coloring before steaming. My neighbor used to serve plain mochi with no azuki-an to us kids with a dip made from sugar and soy sauce. Yum!
I must mention too, that if you find yourself addicted to mochi and wanting to make it often, my friends grandma has a mochi machine. In goes the rice and water, out comes the mochi!
1 1/3 c mochiko
1 c sugar
1 c lukewarm water
Mix together water and sugar. Pour into mochiko and stire until smooth. Line steam pan with cheese cloth and steam the mochi for 30 minutes or until smooth. Roughly knead or pound on the dough for a few minutes. Place on cornstarch and pinch off desired size mochi and wrap this dough around azuki-an
2 c red beans
2 tsp salt
Wash the beans, boil with water until the skins are broken and beans become quite soft. Strain the beans. Put beans in a course bag and sqeeze the water and pulp out. Add salt to the strained beans in the bag and boil down again, adding sugar little by little, stirring with ladle
Tomorrow I'm going to try Rasjane's recipe, like I should have in the first place. Have you made this before? Will the dough be very sticky? Will it be nice and sweet? It has more sugar (twice as much as the other), so I think it will be.
Before it is steamed, is it very watery? How many layers of cheesecloth do you use so all of the liquid does not just flow through the cheesecloth?
I already made some adzuki bean paste, which seems fine. I may food process it and add a bit more sugar.
I processed the beans, added some more sugar and then cooked them again to cook off some of the liquid. They turned out perfect.
About the mochi : It's getting better. Making mochi with rice flour is basically just like polenta. I used Rasjane's recipe, but did it in a saucepan, because I couldn't figure out a good way to steam it with my kitchen equipment. It still seems a touch sticker/softer than I want it to be, but it tastes right. The texture is still off a bit. I'm thinking about making the white sticky rice in our rice cooker and then food processing it with sugar and seeing if that brings me closer to the texture I want. Does anyone have any ideas or advice for me?
I used brown rice flour, because it has a little iron content to it. Would that change the texture much? I know the Japanese love their pure white rice.