One of my favourite foods is mochi. That soft, chewy texture and fragrance of glutinous rice never fails to trigger my appetite. In Taiwan, I ate some of the best mochi I’ve ever had in my life, from 一之軒. It was super soft and almost melt-in-the-mouth, with the right amount of chewiness. I decided to come up with a copycat recipe, and here it is, made healthier.
Sorry for the short post! Enjoy the mochi! 😀
I haven’t been here for a d**n long time. I was back in Taiwan, my FAVOURITE country of all time (not Singapore, of course) to visit my beloved relatives whom I’ve not seen in THREE YEARS. God I miss them sooo much! Unlike most other Singaporeans who would have gone to Taipei visiting shopping centres (like those in SG) and night market, my mum and I went back to good ol’ Ping Tung situated at the bottom (i.e. South) of Taiwan for our share of cheap and delicious food and night market visitations. Those weren’t the highlight though. seeing my relatives with the same jovial grins and heart-warming , familar faces. I really really really miss ALL of them right now back in Singapore. Wish I can live there forever and ever.
all right, sorry to bore you with my mindless daydreaming. Here’s something I made with inspired by one of my favourite breakfasts in Taiwan– 5- grain Man Tou (it doesn’t really have 5 grains though). My mum and I love this version. My dad isn’t really a fan of steamed stuff, more of deep fried, but he found this acceptable anyway.
hee, its actually not that yellowish!
Black Sugar 5-Grain Mantou
makes 6 medium Singaporean pieces/ small Taiwanese pieces
| Instant Yeast
|| 2g ( 1/2 tsp)
||1.5g (less than ½ tsp)
||100ml + 180-250 ml
|Black and white sesame
a close up
Cook black sugar with 100ml of water till the sugar dissolves to form a syrup. Add 180ml of water and let cool.
Mix yeast, baking powder and flour. Form a well and add the mixture from step 1. Knead for 2 minutes until a smooth dough is formed. If the dough seems too dry, add water by the tablespoon. Cover with a wet cloth and let rest for about 20 minutes.
Knead the final dough ingredients into the proven dough till smooth. Knead into a 2.5cm (breadth) rod. Cut the rod into 6 pieces and place on steaming paper (optional)
Let rest for 25 minutes.
Steam on high heat for 8 minutes.
Going to YEASTSPOTTING!!!
To know more about “black sugar” and “mantou”, CLICK HERE!!! 😀
Red Bean Mochi
100g glutinous rice flour
150g green tea
40g brown sugar
Sweet potato powder/ potato flour/ potato starch/ corn flour
Choice of Filling (1)
Red bean paste (see previous post)
Choice of Filling (2)
Equal amounts of peanut and sesame powder
Sugar to taste
Procedure (for mochi skin)
1. Mix the glutinous rice flour and brown sugar till even in a bowl
2. Add green tea and stir till smooth
3. Steam mixture at high heat for 10 minutes or until the mixture partially solidifies (soft but not liquidy)– when it looks like a dough
4. While steaming, shape the red bean paste into small balls. Also, mix the ingredients for filling (2) together
5. Remove the mixture– Careful! Its hot!
6. While waiting for the mixture to cool, sprinkle a clean surface with sweet potato powder
7. When mixture has cooled, sprinkle some sweet powder on the mixture
8. coat a large spoon with sweet potato powder and scrape the dough out of the bowl
9. turn the dough onto the clean coated surface and coat it with sweet potato powder
10. cut out the portions of dough you want and wrap it with desired filling
note: you may also choose to coat small balls of dough with filling (2) to make Chinese Muah Chee
I warped an egg cake recipe from my mum’s taiwanese cookbook to make it chocolaty! Its my first successful recipe because I finally have my very own 2-in-1 oven, a hand mixer and a blender!
My mum loves banana cake and wants a guiltless treat so I’m going to experiment for the perfect fat free one for her! Anyway, that will come soon but first…
Steamed Chocolate Chip Cake
- 100g self- rising flour
- 25g cocoa powder
- 4 egg whites
- 6 tbs white sugar
- 4 egg yolks
- 3 tbs white sugar
- a handful of chocolate chips
- a handful of raisins– soak them in warm water and then squeeze them dry using a strainer so that they will be plump and juicy!
- some chopped walnuts (optional)
- Sift ingredients (A) in a bowl
- In separate bowls, whisk ingredients (B) till soft peaks form as seen in the picture using a hand mixer, and stir ingredients (C) to form a smooth mixture
- Add mixture (C) to (B) and whisk gently till uniform
- Heat some water in the steamer
- Stir in slowly (A) (using a rubber spatula– recommended)
- When (A) has been uniformly stirred in, stir in (D)
- Pour mixture into a lined cake pan (it’s okay if you don’t line it, its just cleaner and easier to remove)
- You can choose to top the cake with some of mixture (D) but note that ‘pimples’ will form (see pictures above)
- After water begins to boil, steam the cake at high heat. I recommend steaming for 7 to eight minutes so that it is half cakey and half moist because it might otherwise taste too dry! But if you want to, steam the complete 15 minutes, then serve with yoghurt, whipped cream, coffee, milk, fruits or tea!
I love this recipe!!! Its really good if you half steam it, it’s self- saucing so no additional cream or anything has to be added. Trust me, its not as good fully steamed. Try it for a less guilty chocolate treat! But, butter lovers beware! Its absent.