If my blog's name didn't tip you off, my favorite cuisine is definitely Japanese!
It was also my theme for last year's VeganMoFo...so, yeah, I like it a lot!
I don't just like Japanese food, I identify with it. It's also in my blood!
I don't consider myself a master of Japanese cooking methods by any stretch. I do, however, aspire to be an expert on Japanese food culture as it pertains to plant-based cooking. When I went to Natural Kitchen Cooking School, I learned some methods of macrobiotic cooking. Macrobiotic cooking and diets are products of Japan and its emphasis on healthy, seasonal dishes made entirely from scratch (for the most part).
I like macrobiotic cooking because it aims to heal the body through food and the preparation of food. For certain ailments, specific cooking methods are used and avoided in order to let the body rest and absorb as many nutrients as possible. I find that many of the principals behind macrobiotic cooking make complete sense to me and I try to abide by them as much as possible. There are some instances when I just must have vegan junk food, though. ;)
This recipe is very quick, but also quite messy!
The messiest part of making the mochi is rolling it into shape. I used tapioca starch to dust my cutting board and it literally went everywhere. I definitely don't recommend you skipping that step, though. The mochi dough is quite sticky and hard to handle without the starch. You also have to handle the dough while it's still warm so it doesn't stiffen up too much.
Some mochi sweets are stuffed with red bean paste or other fillings. I have my recipe for red bean jam here if you'd like to try stuffing yours. I left mine alone since I wasn't sure what the texture would be like. This was my first time making mochi!
Instead of filling it, I flavored my mochi dough with vanilla paste and rolled it in cinnamon and sugar (like a snickerdoodle!). I thoroughly enjoyed the subtle sweetness and warmth of the cinnamon. It brought depth to an otherwise bland food. Mochi is great for flavoring, though, because it takes on whatever you put into it. Try different extracts in your dough next time and different fillings if you wish.
You can really go all-out and make your mochi amazing! ^_^
Cinnamon Sugar Mochi
Yield: About 4-6 servings, depending on how large you make each piece
Adapted from: Daifuku Mochi by Hell Yeah It's Vegan (great name, BTW!)
Free of: Gluten, Soy, Nuts
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.