Several women will soon be sharing on this blog recipes from the countries where they live or where they come from.
However, I am the one who is inaugurating this new series of world cuisines with a Japanese recipe that my eldest daughter loves and that didn't seem very complicated to make at home. And indeed, making mochis is simple and their fillings are varied enough to try several. This recipe contains icing sugar, so I recommend consuming it occasionally.
The Mochis
Originally from China and associated today for us with Japanese cuisine, they come in many forms depending on their use. For this recipe, they are sweet elastic white balls made with a glutinous rice flour coating and a filling that varies, sesame, azuki beans, mango, etc., which can be glazed or not.
" Mochi is considered the receptacle of the spirits of the deities, which is why on holidays, the Japanese gather to pound rice and make mochi" (www; nippon.com ).
They are one of the must-have New Year's foods in Japan, but their consumption has spread to all year round, so let's not deprive ourselves of trying them.
Ingredients for 10 mochis
90 g glutinous rice flour
50 g icing sugar
110 ml of water
30 g of starch
A mango or about 400 g of frozen mango, OR another frozen local and seasonal fruit: strawberry, raspberry.
The recipe, 20 mins
Blend the frozen fruit until you get a paste that resembles a sorbet, adding a little water to the blender if necessary. Place the resulting "ice cream" in the freezer.
It is also possible to use a sorbet or ready-made ice cream.
In a saucepan, pour the water, glutinous rice flour, sugar, mix to obtain a homogeneous texture and heat over low heat, stirring until thickened. The dough remains sticky but has thickened and should come away a little from the sides of the saucepan.
Once the dough is made, transfer it to a plate.
Remove the ice cream from the freezer.
Pour the starch into a small plate, put some on your hands, take a ball of sticky dough the size of a ping pong ball with your hands coated in starch, which will make the mochi less sticky, and allow you to spread it into a small disk of about 8 cm using your hands.
Once all the mochi dough is spread into discs, place a teaspoon of ice cream in the center of each disc, then fold the dough over the top, seal and turn over.
It's ready.
Enjoy with remaining sorbet or fresh fruit.
Do you want to share a recipe from your country of origin or from your heart?
Write to me!
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