Sweet Mochi indeed has a lot of sugar and it’s quite sweet, but Mochi’s texture and its shelf life may suffer a bit if you cut too much of the sugar. Mochi made from Mochiko may seem a little softer than traditional Mochi made from rice, but it works especially well to make this kind of soft Sweet Mochi. Also it is much easier to make Mochi with Mochiko than to make it from actual sweet rice. The main reason why we use Mochiko is because it becomes sticky Mochi when cooked, not soft congee. When you make Mochi, make sure you use Mochiko or sweet rice flour. It’s not to be mistaken for rice flour or even glutenous rice flour. Mochiko is powdered sweet rice, and that sweet rice flour becomes Mochi simply by adding water and steaming. You may even see it at frozen yogurt shops in the US as a topping, which is actually Gyuhi (求肥) cut into mall bite size pieces. It is elastic and malleable, and it can be shaped the way you want for various desserts. Sweet Mochi, however, uses Mochiko (sweet rice flour) and a lot of sugar, and it stays soft for an extended period of time at room temperature because of the large amount of sugar. Mochi made from cooked sweet rice doesn’t stay fresh and soft too long, and usually needs to be grilled or reheated to be eaten later. It is often eaten in New Year’s Ozoni soup or baked with soy sauce. Mochi is usually made from “sweet rice” (also called Mochi rice and it’s not actually sweet by itself) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into cakes or blocks. Mochi (餅) is Japanese sticky rice cake used both in savory and sweet dishes. Though the red bean filling is cooked in sugar, it can still be a wise choice–in moderation.Jump to Recipe Jump to Video Print Recipe In this case, I wanted to combine two favorite childhood food sensations: chewiness of mochi and the earthiness of red beans. By no means do I want to crush these desires–I seek alternate solutions that deliver satisfaction on a healthier plane. I yearn for a nice treat to go with my afternoon coffee. When it comes to sweets, I still long for a sweet ending to a nice meal. I’m refining what my balance is so I can achieve an improved level of health while not feeling deprivations of vital culinary consumption. There have been a few incidents where M loved something so much that we would eat more than our fair share, but we would cut down on the next batch.Īccording to some experts, the secret to a diet is not to deprive yourself of the foods your crave but to know which ones and how much best suit your metabolism. I always share my desserts that I post here with friends. The simple answer is I don’t consume that much. Many of you have asked how I can stay in shape and eat all the desserts that I bake (and sample from bakeries and restaurants). Well, I didn’t need to slip down that path: it’s all about moderation. When I started this project to change my diet, my first thought was that I could never give up my desserts. As an experiment–and thanks to one of my instructors at the gym–I’m eating less gluten and processed sugar in order to increase my energy level. Confession time: this dessert baker has been cutting down on gluten and sugar.
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