Things to cover my mochi with?
It's more of a chinese version of mochi called 糯米糍 (lor mai chi) and traditionally it's covered in coconut flakes but I was thinking of more unique things to cover it with. I was originally going to use toasted sesame seeds but found it to be too overpowering so I was hoping to look for some ideas?
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mrsmegawatt
Nov 1, 2012 03:59 PM
I am not familiar with the Chinese version because we grew up on Japanese mochi. I don't know if it differs much but Japanese mochi can get very hard quickly. My grandmother used to throw it in sukiyaki. I put mine in Donburi and sometimes, I grill it on a piece of foil with home made teriyaki sauce. I find that it tends to take on the flavor of whatever you're cooking it in. And of course, I pop it into the microwave till it's all soft and then roll it in a mixture of Kinako and sugar. Kinako is soy bean flour.
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re: emily
JungMann
Nov 1, 2012 02:47 PM
It is the caramelized milk solids leftover from boiling coconut milk until it separates into coconut oil and the residual solids.
http://blog.junbelen.com/2011/03/08/h...
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chowser
Nov 1, 2012 05:39 AM
What did you fill it with?
Cover in an airtight container but don't let them touch. You can put them in cupcake liners. We've had them last a few days but never more than that, only because they're eaten.
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Can't seem to edit my post but I have a follow up question: how do I store them and how long will they be good for?
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re: AngelSanctuary
ipsedixit
Nov 1, 2012 07:48 AM
Put them on a cardboard or paper plate, cove in saran wrap, then put the entire thing in a tupperware container. In the fridge, they will last at least 3-4 days without drying up, or become hard.
If, after 3-4 days, they do become dry or brittle, wrap the mochi, individually, in a slightly damp paper towel, and microwave at low heat for about 20-30 seconds to loosen them up.
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