Mochi with a Strawberry, Watermelon Red Bean Paste filling

Today I created a Mochi for the first time. For anyone that doesn't know, a Mochi is a Japanese rice cake made of  glutinous rice. The rice is pounded into paste and molded into the desired shape or you can buy glutinous rice powder at the supermarket. While Mochi are eaten year-round, they are a traditional food for the Japanese New Year and are commonly sold and eaten during that time. You can fill the Mochi with a variety of fillings and even use it in soups. 

These are really easy to make and very tasty. I used a red bean paste to which i added watermelon and strawberries to it. I would suggest making the filling before making the Mochi skins as the skins take about 4-5 minutes to make. 

Here is the recipe:

Strawberry, Watermelon and Red Bean Paste

2 cups (Red Beans)Azuki Beans

1/2 cup sugar

1 cup warm water

1/2 cup hulled strawberries

1 cup chopped watermelon

(SOAK RED BEANS OVERNIGHT)

1) Rinse and wash your soaked red beans and then place into a large saucepan. Fill the pan with water till it just covers the beans and bring to the boil. Drain beans and then re-fill with water till beans are just covered again. 

2) Bring the beans back to the boil then turn the heat down to a simmer. Keep an eye on the bean mixture and add more water as needed. Don't fill it to far, only enough water to just cover the beans. Take the 1 cup of water and your sugar and mix together then set aside.

3) When the mixture is starting to look a little drier and the beans squish between your fingers. Add the strawberries, watermelon and sugar mixture and boil till you can see the bottom of the pan when you stir it. The whole process should take about an hour. 

4) Blitz the bean mixture for a few seconds in a food processor then chill till needed.

Now to make the Mochi:

(I used the recipe found at Bakingdom)

You can only use glutinous rice flour, there are no substitutions 

1 1/2 cups glutinous rice flour
1/4 cup sugar
2/3 cups water
2 drops red or green food coloring
1/2 cup corn flour

1) Combine the glutinous rice flour, sugar, water, and food coloring in a medium size microwave safe bowl. Stir the mixture until no lumps remain.

2) Cover the bowl loosely with plastic wrap ( it still works with out it) and microwave for 2 minutes. Remove from the microwave and throughly stir mixture. Re-cover and put back into the microwave for an extra 1 minute. 

3) The dough will start to inflate and expand while in the microwave. When it is done, it will expand then deflate as soon as you open the microwave door. dust your counter/board with corn flour
 and scrape the hot dough onto the surface. Be careful as this mixture is very hot and will cause burns if handled incorrectly!

4) Gently stretch the dough and flatten it with your hands. When you are satisfied cut into pieces and place 1/2 a tsp of red bean mixture onto the wrapping. Gently pinch the edges together to seal the Mochi.

5) Serve straight away or cover and it will keep for a day.

Peach and Strawberry Eggless Ice-Cream

I really wanted to make ice cream today. Only I was missing a few ingredients and I didn't want to go up to the shop to get them. What was I to do?? I could have waited (which I am not very good at doing) or I could go wild and make up a completely new and different recipe which I will now share with you.

I make ice cream a lot lately and I think that this one has been the best combination so far. I had no eggs and I can't handle a lot of milk products so I thought there must be a way to overcome these problems... and there was. Read on for one of the best ice cream recipes:

Ingredients:

1 cup coconut milk

1 cup lactose free milk (or you can sub normal milk, soy milk, oat milk etc)

4 tsp Arrowroot powder

1 1/4 cup of silken tofu ( or you can sub whipped cream)

2/3 cup sugar

2 tbs syrup (honey, maple or golden)

1/4 tsp salt

2 tsp ground ginger

2 cups sliced peaches

1 cup diced strawberries

Method:

To make tofu mixture

1)  Place silken tofu into a blender/food processor with a tsp of either sugar or syrup and wizz until the tofu is the consistancy of whipped cream. Place into a bowl and set aside in the fridge.

To make fruit mixture

1) Place peaches and strawberries into a blender/food processor and blend till you have a thick puree. Place into a bowl and set aside in the fridge.

To make the custard

1) Pour 3/4 cup of your milk into a bowl and mix in the arrowroot powder and mix to a paste. Set aside.

2) In a saucepan, mix remainder of both milks, sugar, salt, ground ginger, syrup and gently heat. 

3) When warm, add the arrowroot mixture and stir over a low heat till mixture thickens and coats the back of a spoon. Remove from heat, pour into a metal bowl and place into the fridge till cold.

To make ice-cream

1) Take the custard, tofu and fruit out of the fridge. Set aside 1/4 cup of the fruit mixture and gently mix everything else together till thoroughly combined.

2) Place mixture into your ice-cream machine as per your machines instructions.

3) When it is the consistency of soft serve take out of the machine and place into a container. Layer the ice cream with the excess fruit mixture till you have filled the container.

4) Place into the freezer till it has set.

5) Enjoy :D

Let me know what you think!