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Things to cover my mochi with?

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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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  1. A mixture of cheddar cheese and honey or goat cheese and honey.

    1. Nori flakes

      Crushed candied peanuts

      Crushed wasabi peas

      1. 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?

        2 Replies
        1. re: AngelSanctuary

          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.

          1. re: ipsedixit

            Oooh nice tip about the microwave!

        2. sriracha sauce and shittake mushrooms

          1 Reply
          1. re: lilybloomer

            ?

          2. 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.

            2 Replies
            1. re: chowser

              Nutella and peanut butter =D!

              1. re: AngelSanctuary

                Ooh, yum. Then maybe candied salted nuts, finely chopped, or even just finely chopped peanuts w/ sugar (it's a Taiwanese thing).
                Cayenne and cocoa
                Shaved chocolate
                Chopped Cocoa krispies or frosted flakes

            2. Toasted rice flour
              Sanding sugar
              Toasted coconut milk

              2 Replies
              1. re: JungMann

                What is toasted coconut milk?

                1. re: emily

                  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...

              2. 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.