Comments on: Chewy and sweet red bean mochi http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html Wed, 30 Jun 2010 16:54:19 -0600 http://wordpress.org/?v=2.8.5 hourly 1 By: mochi experiment #1 « on food and happiness http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-8287 mochi experiment #1 « on food and happiness Fri, 29 Jan 2010 06:56:12 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-8287 [...] shown. Because I could not decipher the recipe and proportions spoken in Japanese, I relied on this informative blog for a basic recipe for mochi [...] [...] shown. Because I could not decipher the recipe and proportions spoken in Japanese, I relied on this informative blog for a basic recipe for mochi [...]

]]> By: Matcha, mochi and more.. « Sweet TheraPie http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-6509 Matcha, mochi and more.. « Sweet TheraPie Mon, 24 Aug 2009 23:33:43 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-6509 [...] Mochi is a chewy, mildly sweet bread (?) often filled with sweet bean paste.  Have a look here to get an [...] [...] Mochi is a chewy, mildly sweet bread (?) often filled with sweet bean paste.  Have a look here to get an [...]

]]> By: practically done | A soft chew http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-5128 practically done | A soft chew Wed, 29 Apr 2009 00:54:38 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-5128 [...] up to the point of pureeing the beans) if you wish to make your own. For the mochis, I followed these clear instructions from Allen of Eating Out Loud. The red bean paste is a classic filling, but feel free to experiment [...] [...] up to the point of pureeing the beans) if you wish to make your own. For the mochis, I followed these clear instructions from Allen of Eating Out Loud. The red bean paste is a classic filling, but feel free to experiment [...]

]]> By: Meredith http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-4214 Meredith Mon, 16 Mar 2009 14:13:13 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-4214 Thank you for posting this! I have to bring in a Japanese food for a presentation tomorrow, and the recipes my partner and I came up with were far too ingredient-heavy and not nearly as tasty cold. I thought of mochi-ko and was thrilled to see someone had included a recipe here: simple, easy-to-read, and perfectly do-able. I can only hope the ones I made turn out as well as yours... I'm not actually going to sample them until class time! Thank you for posting this! I have to bring in a Japanese food for a presentation tomorrow, and the recipes my partner and I came up with were far too ingredient-heavy and not nearly as tasty cold. I thought of mochi-ko and was thrilled to see someone had included a recipe here: simple, easy-to-read, and perfectly do-able. I can only hope the ones I made turn out as well as yours… I’m not actually going to sample them until class time!

]]> By: Zuly http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-3492 Zuly Mon, 22 Sep 2008 15:21:38 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-3492 Great work! The mochi looks awesome! I used to have ice-cream mochi at least once a week when I was small. My favourite is the yam flavour mochi which are purple in color~ If you like, you may want to try black sesame filling next time. Or peanut filling. These two are the most popular fillings in China, Korean and Japan ! You can make the filling by grinding the nuts to powder, add sugar and add enough liquid to make the correct consistency. Traditionally, oil is added but I don't think this is the only solution, just a convenient solution for commercial products. have fun! Great work! The mochi looks awesome! I used to have ice-cream mochi at least once a week when I was small. My favourite is the yam flavour mochi which are purple in color~

If you like, you may want to try black sesame filling next time. Or peanut filling. These two are the most popular fillings in China, Korean and Japan ! You can make the filling by grinding the nuts to powder, add sugar and add enough liquid to make the correct consistency. Traditionally, oil is added but I don’t think this is the only solution, just a convenient solution for commercial products.

have fun!

]]> By: Erin @ The Skinny Gourmet http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-2644 Erin @ The Skinny Gourmet Fri, 23 May 2008 03:49:00 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-2644 What a very cool and informative post. Super interesting, and on a food I havent heard of or tried before. You've peeked my interest though... What a very cool and informative post. Super interesting, and on a food I havent heard of or tried before. You’ve peeked my interest though…

]]> By: Anonymous http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-2454 Anonymous Sun, 20 Apr 2008 19:05:00 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-2454 Mochi with the sweet red bean filling is a confection called "manju" or "daifuku."<br/><br/> The savory version does not have sugar added, since the rice is sweeter than traditional short-grain rice. It is usually made from "sweet rice" that needs to be washed and soaked overnight. The traditional way was to pound the rice although now there are small tabletop mochi matchines that cook and pound the rice.<br/><br/>The plain mochi is then shaped into round "cakes." The fresh mochi is great served with soy sauce with or without a little sugar dissolved into it. You can wrap it in nori (seaweed) and toast it. Served with soy sauce. Puff it up in the toaster oven or broiler and put it into soups as a kind of crouton. Or put smaller pieces into sukiyaki, where it soaks up all the yumi flavors.<br/><br/>If you use the sweet brown rice, it is not so smooth, but adds a nutty brown rice taste. This version works best in the savory fashion and toasted.<br/><br/>Sorry so long Mochi with the sweet red bean filling is a confection called “manju” or “daifuku.”

The savory version does not have sugar added, since the rice is sweeter than traditional short-grain rice. It is usually made from “sweet rice” that needs to be washed and soaked overnight. The traditional way was to pound the rice although now there are small tabletop mochi matchines that cook and pound the rice.

The plain mochi is then shaped into round “cakes.” The fresh mochi is great served with soy sauce with or without a little sugar dissolved into it. You can wrap it in nori (seaweed) and toast it. Served with soy sauce. Puff it up in the toaster oven or broiler and put it into soups as a kind of crouton. Or put smaller pieces into sukiyaki, where it soaks up all the yumi flavors.

If you use the sweet brown rice, it is not so smooth, but adds a nutty brown rice taste. This version works best in the savory fashion and toasted.

Sorry so long

]]> By: YDavis http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-2290 YDavis Wed, 02 Apr 2008 18:32:00 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-2290 <i>orbiter said... <br/>I love it the way Chinese eat it... called "muah chee"</i><br/><br/>That's my favorite! Haven't had that in a long long time. You could also use the peanut & sugar mixture as the filling. orbiter said…
I love it the way Chinese eat it… called “muah chee”

That’s my favorite! Haven’t had that in a long long time. You could also use the peanut & sugar mixture as the filling.

]]> By: Allen http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-2079 Allen Mon, 17 Mar 2008 03:32:00 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-2079 Canucklehead: Thanks! Cornstarch works perfectly for dusting the outside of mochi. Some people also use the rice flour or even confectioners sugar.<br/><br/>I'm not familiar with savory preparations. I've heard of mochi used in soups, but aside from that I've only seen the sweet versions. Toasting over a charcoal grill sounds wonderful though - it must impart alot of flavor! Canucklehead: Thanks! Cornstarch works perfectly for dusting the outside of mochi. Some people also use the rice flour or even confectioners sugar.

I’m not familiar with savory preparations. I’ve heard of mochi used in soups, but aside from that I’ve only seen the sweet versions. Toasting over a charcoal grill sounds wonderful though – it must impart alot of flavor!

]]> By: canucklehead http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html/comment-page-1#comment-2074 canucklehead Sun, 16 Mar 2008 18:23:00 +0000 http://69.89.22.144/~eatingo1/2008/03/chewy-and-sweet-red-bean-mochi/#comment-2074 Great post!<br/><br/>I did not realize it was cornstarch taht was used to coat the outside of mochi. Can the mochi be used in savory preparations liked the do in Japan? <br/><br/>I've seen then being pounded forever and then rolled out thin and toasted over charcoal grills.<br/><br/>Great pictures. Great post!

I did not realize it was cornstarch taht was used to coat the outside of mochi. Can the mochi be used in savory preparations liked the do in Japan?

I’ve seen then being pounded forever and then rolled out thin and toasted over charcoal grills.

Great pictures.

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