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I purchased a Mochi recipe book a few years back and finally got around to trialling one of them. The recipe book is called Mochi, Fresh Handmade Mochi by Fiona Fong and has quite a number of interesting Mochi recipes. This recipe caught my eye because it was one of the simpler recipes and I the ingredients were easily obtainable, plus I do like Soya Bean milk. Win-win!

Soya Bean Mochi (adapted from Mochi by Fiona Fong)

Makes: ~8
Cooking Time: 30 minutes
Preparation Time: 20 minutes
Passive Time: 150 minutes (Cooling Time)

Ingredients
Assembly
Japanese cornstarch, dusting
50ml Whipping cream, whipped

Tofu Dough
15g plain flour
30g glutinous rice flour
30g caster sugar
135g soya bean milk (unsweetened)
2 tbsp butter/shortening
2 tbsp condensed milk

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Soya Bean Cheese Filling
50g soya bean milk (unsweetened)
50g cream cheese
40g caster sugar
1 egg yolk
100g whipping cream, whipped
4g gelatine powder
20g icy water

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Method
Tofu Dough
1. Mix all ingredients in a mixing bowl well. Pour in a container and place in a steamer to steam for 5-10 minutes over high heat until solid.

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2. Take out the dough and let cool. Then transfer it to the fridge to chill for 1-2 hours.

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3. Knead to smooth and elastic dough

Tofu Cheese Filling
1. Place cream cheese in room temperature to soften. Whip the soft cheese and caster sugar with a whisk to stir well. Add in soya bean milk and egg yolk to mix until smooth and combined.

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2. Mix gelatine powder and icy water in a bowl and combine. Sit in a hot water bath (double boil) and stir until gelatine dissolved.

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3. Fold in the whipped cream and gelatine solution in the cheese mixture. Place in fridge to chill for 20-25 minutes.

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Assembly
1. Roll 30g of the dough with a rolling pin. Place in dusted cornstarch in an ice cream scoop.

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2. Put 5g of the filling, whipped cream and 20g of the filling inside the dough. Seal the opening

3. Place the opening at the bottom. Transfer to fridge to chill for 20-30 minutes. Take out the mochi 5-10 minutes before serving to soften again (if preferred)

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Soya Bean Mochi
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Votes: 1
Rating: 5
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Rate this recipe!
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Soya Bean Mochi
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Ingredients
Tofu Dough
  • 15g Plain FlourSifted
  • 30g Glutinous Rice FlourSifted
  • 30g Caster Sugar
  • 135g Soya Bean MilkUnsweetened
  • 2tbsp Butter
  • 2tbsp Condensed Milk
Soya Bean Cheese Filling
  • 50g Soya Bean MilkUnsweetened
  • 50g Cream CheeseSoftened
  • 40g Caster Sugar
  • 1 Egg Yolk
  • 100g Whipping CreamWhipped
  • 4g Gelatine Powder
  • 20g WaterCold
Assembly
  • 1/4cup CornstarchDusting
  • 50ml Whipping CreamWhipped
Servings: Pieces
Units:
Instructions
Tofu Dough
  1. Mix all ingredients in a mixing bowl well. Pour in a container and place in a steamer to steam for 5-10 minutes over high heat until solid.
  1. Take out the dough and let cool. Then transfer it to the fridge to chill for 1-2 hours.
  2. Knead to smooth and elastic dough
Tofu Cheese Filling
  1. Place cream cheese in room temperature to soften. Whip the soft cheese and caster sugar with a whisk to stir well. Add in soya bean milk and egg yolk to mix until smooth and combined.
  2. Mix gelatine powder and icy water in a bowl and combine. Sit in a hot water bath (double boil) and stir until gelatine dissolved.
  3. Fold in the whipped cream and gelatine solution in the cheese mixture. Place in fridge to chill for 20-25 minutes.
Assembly
  1. Roll 30g of the dough with a rolling pin. Place in dusted cornstarch in an ice cream scoop, or place the dough on the palm of your hand and cup the dough.
  2. Put 5g of the filling, whipped cream and 20g of the filling inside the dough. Pinch carefully to seal.
  3. Place the opening at the bottom. Transfer to fridge to chill for 20-30 minutes. Take out the mochi 5-10 minutes before serving to soften again (if preferred)
Recipe Notes

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  • Make the filling ahead of time to avoid waiting for the Mochi dough
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Sushi House Goyemon was and is probably one of my favourite Japanese Sushi places that I’ve been to in a long time but having said that, I’m not a local of Las Vegas and I am comparing my experiences with those restaurants I’ve been to in Melbourne, Australia. One of the fantastic things about this place is their All You Can Eat (Order) Lunch and Dinner offers, in which for a set time you can basically order anything off their menu, ranging from the various Sushi rolls such as Nigiri, tempura, deep fried, baked and of course the standard rolls and side dishes and desserts too. Those with a preference for rice, noodle or curry dishes can quash their worries as this is also on offer.

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They have a wide range of Nigiri sushi using various types of fish such as tuna, yellow tail, red snapper and mackerel but also prawn and scallop nigiri sushi as well. Fresh fish with rice and a bit of soy sauce is sometimes all you really need.

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They also serve a large assortment of sushi with different fillings or toppings, you would definitely struggle to try them all in one sitting!

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Other than sushi, they have a couple of entree like items such as their green baked mussels, prawn tempura, takoyaki and fried gyoza.

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If it’s your first time here, a group scene might be best if you’re dying to try a bit of everything on the menu.

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One you order the desserts I believe you won’t be able to order any of the other menu items again. Their ice cream range of course has green tea, but also this fried ice cream which I’ve never tried before. Well, to be honest, I don’t see a need to try that one again but for those wanting something crispy to go with their ice cream, be my guest.
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Their ice cream mochi’s are quite nice too, the dough is still soft but the inside is nice and cold. Lovely on a warmer day.

Impressions

I was very impressed with Sushi House Goyemon, their menu range is fantastic and yet most of their dishes come out on top. Overall for a decent price too for sushi, it’s great value for money.

Sushi House Goyemon on Urbanspoon

Sushi House Goyemon
5255 S. Decatur Blvd
Las Vegas NV 89118

 

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Mochi is a Japanese treat that is made from glutinous rice flour and is usually slightly chewy and soft with an assortment of fillings inside. In most offerings, red bean paste is used. Although more commonly known as a Japanese food, it is known to be popular in other Asian countries with their own twists or variances.

What goes best with red bean? Grean Tea.

I’ve adapted this recipe from Belachan2 and have made my usual  changes to the recipe to suit my own tastes.

Green Tea Mochi with Red Bean Filling
Ingredients
1 cup glutinous rice flour
1/2 tsp. green tea powder (for baking)
150ml water
1 tbs sugar

Red bean paste for filling (Recipe below)
Black sesame paste for filling (Recipe below)

Cornstarch for dusting (microwave cornstarch for 2 mins, let it cool completely before using) – Or you can light heat up the glutinous rice flour in a pan for a couple of minutes (don’t burn) and let it cool to room temperature.

Method

1. In a glass bowl, combine flour, green tea powder and water. Stir to mix well. Then add in the sugar, stir til sugar dissolved.

2. Cover with a plastic wrap and microwave for 2 minutes. Remove and stir well. Return to microwave for another 30 seconds. Stir-well and check for doneness. If not, put it back for another 30 seconds, be careful not to burn it.

3. Flour the working surface with cornstarch and use a spoon to drop a ball of mochi on top and quickly cover it with starch. Divide into 8 or 10 pieces. Wrap the filling inside and cover with more cornstarch. Shape into balls and ready to serve.
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Red Bean Paste (From JustHungry)

Ingredients
2 cups washed azuki beans
3/4 to 1 cup sugar
1/2 tsp sea salt

Method
1. Soak the beans in cold water to cover for 24 hours.

2. Drain the beans and put them in a pot with water to cover. Bring the water to a boil, boil for a minute then drain the beans. Rinse the beans briefly under cold running water and drain again. Put the beans back in the pot with fresh cold water, bring to a boil, then drain and rinse again. This twice-boiling gets rid of much of the surface impurities and makes the an taste cleaner.

3. Put the beans back in the rinsed pot, and add enough water so that it comes up to about 2cm/1 inch above the beans. Bring to a boil, then lower the heat to a low simmer. Add water if it boils away. Skim off any scum on the surface. Cook until the beans are completely cooked and falling apart. Drain the beans, reserving the cooking liquid.

4. Put the pot of beans back on medium-low heat. Add the sugar and salt in 3-4 batches, while stirring with a wooden spoon or spatula to distribute the sugar and salt evenly. When the sugar melts, it will exude moisture, but if it seems a bit too dry or sticking to the pot, add a little of the reserved cooking liquid back in. Continue cooking while stirring occasiontaly, until the sugar is completely melted and absorbed into the beans. This step takes 10-15 minutes.

5. At this point the beans should be soft enough to mash easily with the side of your spatula. You can also use a potato mssher. Turn out onto a plate to let cool.

Rice Cooker Method (not exact)

1. Add around 250g washed azuki beans into a rice cooker
2. Fill the bowl with water until it covers all the beans
3. Let it cook in there for a couple of hours or until the beans start to soften
4. In the middle of cooking in the rice cooker, add sugar (up to you) and add a a couple of pandan leaves for flavour.
5. Once the beans are soft, you can either mash them together with a cooking utensil until smooth. If you want a really fine paste, you’ll probably need to put it through a sieve a couple of items or try a food processor.

Black Sesame Paste (Not exact)
Ingredients
100 g Black Sesame Powder
2 tbs Icing Sugar
1 tbs Butter/Margarine (Soft)

Method

1. Add all the ingredients together, you can use a whisk or a fork to mix until it forms a paste.
2. If it doesn’t mix properly, add slightly more margarine/butter and mix. Similarly, if it isn’t sweet enough for your liking, add more until it suits you.

Impressions

This recipe is fantastic if you like soft and slightly chewy Mochi but my first warning is if you cannot eat them all in the day (how can you not?) then it usually hardens overnight. There are a few recipes that won’t do this but I find them to be more dense and tougher to eat.

My second warning is that, the rice ball after heated up is extremely sticky. So add the flour to your hands, and on the plate/table. You’ll get the hang of it after a couple of tries but flour up each time as otherwise it can be a total disaster when you try putting in the filling. You can always eat the disasters so that’s a plus anyway. This is always my go to recipe and although I said it was tricky, it is a very simple process.

Mochi’s are like the Macarons of the East. The filling and the rice ball is all up to you! Enjoy!

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