Sunday 24 February 2013


As the Chinese new year celebration draws to an end, lets focus on the dessert menu. Auspicious food still has to be on the table so I chose something that will keep the family glued together. Sticky food is meant to promote family unity. Round shaped food bring unending prosperity. Nothing fits the bill more perfectly than mochi. 

Although the flavour of this mochi is very Asian, it would also appeal to western tastes. The flavour is not disimilar to key lime pie. It is the texture that is different. Asians love the chewy texture of desserts made with rice flour. Rice flour is has a very delicate and neutral taste that makes it ideal as a carrier of different flavourings. Desserts and snacks like this are found in all the Asian countries, each with a variation that make it uniquely their own.

I used matcha green tea powder to colour and flavour the mochi dough. This adds a refreshing flavour that is similar to what banana leaf or pandan leaf imparts to food. As a contrast, the lime custard has a creamy richness with an added citrus zing. Mixed together, they make quite a delightful combination.

Ingredients for the custard filling:

1 quantity of custard filling (recipe here)
zest of 1 lime


Reduce the quantity of vanilla to 1 tsp. Add the lime zest when the custard is cooked. Leave to cool.

Ingredients for the mochi:

1 1/2 c. glutinous rice flour (mochiko flour)
1 tbsp. matcha green tea powder
1/2 c. white sugar
1 1/2 c. water


Mix all of the ingredients together and pour into a greased glass container. Microwave for 7-10 minutes. The mixture puffs up when when cooked. 

Take the container out of the microwave and give the dough a stir to even out the coulour and texture.

Using a greased spatula divide into 12 portions.

To assemble, you will need

1/2 c. corn flour (corn starch)
1/4 c. powdered sugar

Mix the corn flour and powdered sugar in a mixing bowl. 

Grease a spoon and and spatula to keep the mixture from sticking. 

Scoop a heaping tablespoon of the mochi into the mixture. Using a spatula, dislodge the dough into the corn flour and sugar mixture. This will be very sticky so avoid touching the mixture with your bare hands. 

Press a ball of the filling in the center of the mochi. Dip your fingers in the corn flour mixture and gently gather the four corners of the mochi to surround the filling. Roll in the powder. 

The mochi will not be sticky anymore and you can easily shape it into a ball. If you find that there is too much of the mochi dough, snip off the excess with scissors. Re-roll in the mochi ball in the powder and shape again. The excess can be re-mixed with the mochi dough and used again. 

This recipe makes 12 pieces of mochi.

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Peanut Butter Mochi
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