20050126

what the daifuku is this



i was reading through this article about mochi in hawaii when i was working on my imbb entry, and got to thinking about what madness could be created next. it mentions chocolate mochi; i love the idea of it, and probably should have stopped there--warm mochi mixed with melted chocolate is actually quite a divine combination of soft sticky rice cake with little bits of pure chocolate dispersed throughout; cut into squares and rolled in cocoa powder, you might have a winning combination there. it's like a very uniquely textured fudge, and quite addictive. however, the article also mentions peanut butter and i thought, oh ooh, why not, so i mixed up some natural peanut butter with a little kinako (soy flour), and put a dollop along with a bit of chocolate ganache, covered it with the chocolate mochi then rolled it in more kinako. and since it was sitting on the table, i thought i'd add chunks of banana to peanut butter and wrap that up as well.

so here it is. i don't know what to say about it. in theory it should be amazing, but actually it's a little disgusting. when it's warm, it's messy, goo-rrific, and the banana's not so tasty. when it's cold, the chocolate mochi's a little like chewing gum. *sigh*. sadly, "a little disgusting" isn't enough of a disqualifier for me, and i find myself craving it just a wee bit as i write about it, so it will probably be made again.

6 comments:

Hi Santos,

Ummm. This looks interesting. I've never been too keen on peanut butter mochi for some reason even though I like peanut butter and I've never been a fan of the peanut butter/banana combination either. That said, chocolate mochi is usually very good. I wonder what happened here. Did you mix the chocolate with the mochi flour and then roll it in chocolate powder?

If you want, I can share a pretty good recipe for local style chocolate mochi that I have. It's not the same as what you made. In fact, it's more like what we call butter mochi.

hi reid

i reread the article, and maybe i have to mix in anko or layer it with koshian. i don't know. i think it's too rich for a giant chunk, small bites would be better. the chocolate mochi was ono though, i would definitely do that again.

i keep seeing this recipe for chocolate mochi cake on the web--the one that begins 9 cups of mochi flour....? :-D please tell me yours is smaller! i haven't had butter mochi, but the way people describe it makes me think that it's texture is similar to the filipino cassava cake--sort of cakey but dense.

oh yeah, i mixed the chocolate with the mochi powder, but i rolled it in the kinako instead. i have no problem with the chocolate mochi except i could probably finish a whole batch of it.

thank you melissa, for the lovely compliment! please stop by again, i'll have napkins on hand ;-)

Hi Santos. Yum! I love your pics too! I wonder what chocolate covered mochi would be like...

hi jessica--ooh. i'll have to try that to find out :-)

hi jonny--are you talking about the dried mochi cakes? we only get the ones from japan here, so there aren't any english instructions. the only pictorial directions are for a toaster oven and frying. i did try steaming some last night (3 minutes in the rice cooker for the first, 5 for the second) and it seems the longer its steamed the softer it gets. i can't see why you can't just use that as the mochi wrapper--it's not as sweet, but that seems okay to me. just pound it a bit to get it to a softer consistency. i did try incorporating a 1/2 tsp of sugar into one of the mochi balls and it seemed to work fine--no grittiness, but there was a sugary shine. i added a little bit of anko and it tasted the same, only it was chewier than if it was made from the mochi flour. however, much easier. lynn, who did a mame daifuku for imbb, added beans and served them warm. so, so, good when it's warm.