![]() supermarkets: pastel and ice cream-stuffed.Īs for the mochi most commonly found in my house? It’s these peanut-stuffed, coconut rolled beauties from recipe developer Kristina Cho’s recently published cookbook, Mooncakes and Milk Bread. And the mochi you’ve probably seen in big name U.S. Butter mochi is a popular baked Hawaiian cake, made with the same rice flour, condensed milk, and coconut milk. Sakura mochi, also filled with anko and traditionally eaten in the spring, are mochi that have been dyed pink and wrapped in a pickled cherry blossom leaf. Shelf-stable dried mochi, called kiri mochi, can often be found in Asian grocery stores and enjoyed by grilling, boiling, or toasting until golden brown on the outside and gooey on the inside. Vivid green kusa mochi are made with Japanese mugwort (a close cousin to the stuff that gives absinthe its color) that’s kneaded into the dough. ![]() ![]() Made from pounded and molded rice dough, these sweet little rice cake confections come in a variety of colors and flavors (like matcha, chocolate, and strawberry) and have a slightly sticky, delightfully chewy quality about them-like stretchy little clouds.Įndlessly versatile, mochi take on many forms: Stuffed mochi treats, called daifuku, have sweet fillings, such as anko (a sweet red bean paste made from azuki beans). Though, if you’re me, you’ll house them literally anytime. In Japan, where mochi originated, they’re typically enjoyed around the New Year. Squishy, elastic, and creamy-if you’ve tried mochi before, you know how impossible it is to do justice to their signature iconic texture.
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