But as my brother would say, "take it easy". Yes, my friends, let's enjoy the moment of 'now'. Yesterday, I did just that, having lunch with a friend then treating myself to a quiet moment sipping a Matcha Tea Latte with Matcha ice cream; perusing my latest Japanese craft book. Yes; a quiet moment is good; I think.
Today I'm having lunch with my sister and cousin. And to be nice; because I am nice ... when I feel in the mood; this morning I made a treat for them .... Mochi with Peanut Butter filling.
Mochi is really popular here; with many of us having Japanese grass roots. I love this recipe; its easy and the mochi is so soft; just the right texture and the peanut butter filling makes this a yummy treat. ^^
|If you like sweet and if you like peanut butter, then you will love these ^^|
I've made peanut butter mochi before and found it bothersome but the recipe for the mochi and method on the video was so easy. I'll definitely be making mochi ice cream soon. ^^
The Tofu Guru Mochi Ice Cream Recipe (I substituted peanut butter for the ice cream)
To prepare Ice Cream
1 quart of vanilla ice cream or your favorite flavor
Scoop a third or so of the softened ice cream in a bowl and add flavoring of your choice. The Tofu Guru used matcha powder for one batch, red beans for a second batch, and the remaining plain vanilla ice cream as the third batch.
Either return the bowls of ice cream to the freezer or if you have a mini cupcake pan then scoop the ice cream into the cupcake pan and place into the freezer
To prepare the Mochi
Heat 2 cups of water in the microwave. In a microwave bowl, combine 2 cups of sugar and the 2 cups of water. Mix until the sugar is melted.
Mix in 2 cups of sweet rice flour (mochiko). Cover the bowl with clear wrap and microwave for 5 minutes. Carefully remove the bowl from the microwave and being careful again, remove the clear wrap. Mix the mochi well. Then cover again and return to the microwave for 5 more minutes (I left it in for 2.5 minutes)
|Sweet Rice Flour : Mochiko|
Place the mochi on the clear wrap and generously dust with the potato starch or cornstarch. Using a rolling pin, roll the mochi to about 1/2" thick.
Using a round cookie cutter (3 to 3.25") or cup/bowl, cut circles of mochi (you will not be able to re-roll the mochi as with pie crust or cookie dough so cut efficiently as possible).
Place the frozen ice cream in the center of the circle and pinch the ends of the mochi together.
Eat right away or place in the freezer to enjoy later.
Peanut Butter Version
Place peanut butter in the center of the mochi and pinch the ends of the mochi together.
For this version, I like to add more potato starch to the completed mochi to prevent sticking. I saw a mochi shop; add the mochi to a large strainer and toss to coat with the potato starch. So this is how I do it now; assures a more even coating of dusting.
Instead of dusting the outside of the filled mochi with potato starch, you can also use a Kinako (soybean flour) coating. This is how I like to eat my mochi but for today I didn't have any Kinako on hand.
Mix the following and dust the filled mochi
1/2 cup kinako
1/4 cup sugar
1/4 tsp. salt
NOTE : the air will dry out the mochi so it is best to keep it tightly sealed or wrapped in clear wrap
The Mochi with Peanut Butter Filling is packed all pretty-like. My sister is going to love me for this.
Before I sign off, here's a recent project for my etsy shop...A Mini Tote Bag with a hand crochet 'white' rabbit and clock. The inside lining is an Alice in Wonderland themed fabric. I used this mini tote tutorial with a small bit of modification; adding the band along the top.
happy day (*^-^*)