Mochi, the beloved Japanese specialty, has captured hearts worldwide with its soft and chewy texture. Traditionally, this dessert is made by pounding cooked sweet glutinous rice, but today, the process has become more popular with the availability of sweet glutinous rice flour, known as mochiko flour.
Strawberry Mochi Ice Cream Sandwiches
Crafted by pastry chef Jen Yee of Lafayette Grand Café & Bakery in Manhattan, these cute sandwiches feature a simple Japanese dough made from sweet glutinous rice flour, sugar, water, and strawberry jam. Surprise your summer party guests with this unexpected and refreshing treat, and for a twist, consider experimenting with matcha or coconut variations.
Pon de Ring (Mochi-Tofu Doughnuts)
Inspired by the popular pon de ring doughnuts, these offer a chewy and springy texture. Silken tofu lends its unique characteristics, while mochiko (sweet glutinous rice flour) creates an airy and crispy crust. Enhanced with the delightful flavors of freeze-dried powdered strawberries, these desserts are a delicious fusion of Japanese and Western influences.
Butter Mochi
Hailing from the multicultural roots of Hawai’i’s first potlucks, butter mochi is a golden, sesame-crusted treat that delivers a harmonious blend of flavors. This unique creation, described by chef and writer Kiki Aranita, combines rice flour, butter, coconut milk, and sugar. The edges are slightly crispy and caramelized, while the interior remains chewy and buttery. Adding toasted sesame adds a nutty essence, enhancing the overall indulgence.
Matcha Mochi
Experience a delightful harmony of color and taste with matcha mochi. The vibrant green hue of this recipe comes from the nutty green tea powder known as matcha, while the creamy sweetness comes from coconut milk. Elevate your senses and indulge in this visually stunning and flavor-packed delight.
Savory Carrot Mochi With Pistachio Dukkah
Using her signature method developed at State Bird Provisions in San Francisco, chef Gaby Maeda combines fresh carrot puree with mochiko to create a bouncy carrot dessert. These delectable morsels are then fried in butter, resulting in a crispy-chewy texture. To complete the dish, she pairs it with pickled carrots, roasted carrots, fresh herbs, and a sprinkle of pistachio dukkah, forming a savory sensation that will delight your taste buds.
Microwave Bánh Deo With Black Sesame–Chocolate Filling
Embark on a culinary shortcut with pastry chef Doris Hô-Kane of Ban Bè in Brooklyn as she employs the microwave to simplify the process of creating rich black sesame-chocolate fillings for her exquisite Bánh Deo, or Mochi Mooncakes. By reducing cooking time and minimizing cleanup, she ensures this delightful treat is accessible to all.