Fall has slowly begun to creep in to our lives and it's not only evident by the leaves changing their colors, but definitely the chill that you feel (or is that just a sign of old age?).
As I write this, I am sitting under a pile of blankets with a warm, comforting bowl of Mochi, prepared the way the Japanese serve Kuzumochi in the summer, but WARM.
For anyone who doesn't know what 'mochi' is, it is a sticky, chewy dessert prevalent in Asia, that is made from pounding steamed sweet rice (a.k.a. glutinous rice) until it stretches and is chewy.
It is the ideal sweet as it is low in additives, diverse, and gluten free!
The Japanese depend on mochi heavily for their tea ceremonies as an accompaniment to macha, but it is eaten widely for celebrations and special occasions (or as a traditional snack). In Korea it is also used for birthday celebrations, made in a shape like a cake, but many other forms can take shape.
This bowl of mochi is perfect for a chilly day as it's comforting and warm, and texturally complex.
inspired by JustHungry's kuzumochi recipe
(serves 2 small or 1 generous portion)
half a square of Brown Rice Mochi (I used Grainaissance original)
1/4-1/2 c kinako (toasted soy bean powder)
molasses, to taste (*note: molasses has a bitter/metallic flavor so please use sparingly at first)
anko (adzuki bean paste) (optional)
1. follow package instructions and toast the mochi in oven.
2. in a bowl, lay out mochi and anko (if desired), sprinkle the kinako over, and drizzle with some molasses.