Posts Tagged ‘Dessert’
Mochi in Japanese, Chapssalddeok in Korean or Lor Mai Chi in Cantonese, in whatever languagem, it’s the same sweet sticky rice balls, In Korean cuisine, you can find it tossed with roasted soy bean flour / kinako with no filling. It’s a nice warm, chewy dessert, certainly textural experience!
Chef tips: You can microwave the dough instead of steaming it. You can make your own kinako by dry frying soy flour.
2 3/4 cup Mochiko (glutinous / sweet rice flour), about 1 lb
2 cups water
3 – 4 1/2 cups sugar, depending on preference
Kinako roasted soybean flour
Red bean paste, shape into small 3/4 inch balls, chilled, optional
Mix Mochiko and water in a glass bowl until it becomes a firm pasty dough. Add more water if needed. Set up a steamer. Cover the lid with a tea-cloth to prevent condensation. Steam the Mochiko dough in the bowl over steaming water for 20 minutes.
Using a rubber spatula, transfer the steamed Mochi into a pot at medium low heat. Add a third of the sugar, and stir to combine. When sugar has melted and combined into the dough, add the second third and stir to dissolve. Add the last part of the sugar and cook some more until the sugar is fully dissolved. Your dough should be very sticky and shiny at this point.
Take the hot Mochi out from the pot and transfer onto a sheet pan liberally dusted with soybean flour. The dough is very hot at this point. Flatten dough into a rectangle. Using a pastry cutter, cut mochi into neat little squares and dust liberally with soybean flour.
If using red bean paste.
Remove a piece and gently flatten into a dish about 3 inch in diameter. Then put in a red bean paste ball and pull the mochi over to cover the bean paste. Pinch to seal, then roll to form ball again. Roll the ball in soybean flour and set aside. Repeat.
A classic for Hari Raya (Eid) in Malaysia. And for school parties when I was in high school in PJ!
Chef’s tip: The real classic has pink food coloring!
3 cups coconut fresh, grated, frozen or reconstituted from dessicated
3 cups sugar
3/4 cups evaporated milk
2 teaspoons butter
1/4 teaspoon kosher salt
1 teaspoon rose essence
Food coloring, if using
Grease a small glass pan 7 X 7 with some butter. In a pot, add coconut, sugar, milk, butter and salt and cook till the candy leaves the sides of the pot. Add in rose essence and food coloring and stir to combine. Transfer to the glass pan and flatten with spatula. After 10 minutes, cut into small 1 inch squares. Let cool completely.
Bubur Pulut Hitam translated Black Rice Porridge is a wonderful Malaysian hot dessert. One would wonder why in a weather that is constantly in the high 80s Fahrenheit would want one a hot dessert?? Somehow it’s very comforting. The nice is nutty and chewy. And if you have some leftover on hand, make some popsicles with it (that Zoku pop maker!) and you will get what we call locally in Malaysia “ais krim potong”.
Chef tip: Glutinous black rice is not the same as Forbidden rice. The former is a shorter grain rice and cooks up stickier. Despite its name, it does not contain gluten.
1 cup glutinous black rice
10 cups water
3 pandan leaves, tied into a knot
1/2 cup palm sugar
1/2 cup sugar
1/2 teaspoon kosher salt
1 cup coconut cream (skim the top of a can of coconut milk)
- Bring rice and water to a boil. When it starts to boil, bring it to a simmer and cook for about 2 hours, stirring occasionally so that the rice does not stick to the bottom of the pot. Do not scrape the bottom of the pot so that none of the burnt parts will get stirred into the pudding. About halfway into the cooking, add the pandan leaves.
- When rice is “broken”, the pudding will be thick and mushy. Add more water if needed to the desired consistency. Remove pandan leaves. Add sugars and stir to combine.
- In a separate bowl, stir the salt into the coconut cream.
- When pudding is done, ladle into bowls, and top with a generous amount of coconut cream. Serve hot.
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