Fresh Strawberry Daifuku Mochi

Strawberries, Sweetened Red Beans, and Mochi = YUMMY

Hello! I've always wanted to make Fresh Strawberry Daifuku Mochi and finally made it! When I posted photos to Instagram, several people asked for the recipe. I felt I couldn't just give you the recipe because there's some technique involved. So, here is a video of me making Strawberry Daifuku Mochi. It's a fresh strawberry covered with anko (sweetened red Azuki beans, smooth texture), covered with mochi made with Koda Farms Mochiko sweet rice flour.

This video uses the microwave method. You can search the interwebs for a steamed method. I adapted recipes and techniques from Just One Cookbook, Bon Appetit, and my 40+ years of mochi making experience with my family. Also, I worked in a mochi & manju shop while in high school (Sakura-ya in Gardena, CA - um, seriously the best mochi in Southern California), and I helped make mochi during their busy New Year's holiday season.

Hints for success:

• Work fast - mochi needs to be hot/very warm when you form it. That's why this is a small batch. 
• Make sure your hands have potato starch on them to prevent sticking when working with hot mochi. You know what sucks and could hurt you? Having sticky HOT mochi stuck to your hands. It's a pain. Thus, if children are helping, you need to be careful. 
• If you screw up microwaving the mochi, just make another batch. You are using a small amount of ingredients and your box of Mochiko will give you several batches. (I overcooked it once and had to start over).
• Some of the video is sped up so I'm not working that fast. Please know that I've been making mochi and baking for a long time. I can hold hot mochi in my hands pretty easily. I think forming mochi might be one of those "harder than it looks on the video" techniques. But keep practicing and you'll get it! And no matter what it looks like, it's delicious! 
• I've only ever used Koda Farms Mochiko sweet rice flour made with short-grain glutinous rice. This California family business has been making Mochiko for the Japanese American community forever. Support them and follow them on IG. Also, "sweet" rice doesn't mean any sweetener is added, it refers to the type of rice. (You can't use Bob's rice flour because that is made with medium and long grain rice. You need the short-grain rice flour... just get Koda Farms and you'll be good.)
• This isn't the only way to make mochi. The interwebs has lots of videos and recipes. The ratio of mochi, anko, and strawberry varies. 
• FYI - I can't make this low-carb and have never substituted real, granulated sugar for other sugars. Koda Farms Mochiko is rice flour and gluten-free. Anko (sweetened Azuki beans) is usually gluten-free but read labels carefully.
• I have seen people substitute corn starch for potato starch and I think that'll work. You brush off most of the powder.

Ingredients:
3/4 cup Koda Farms Mochiko rice flour (link on Amazon) (Hey, I noticed that I have the wrong amount on the video. The correct amount is 3/4 cup Mochiko).
3 Tablespoons granulated sugar
1/4 cup cold water
Anko (sweetened azuki red beans), smooth (comes in smooth and rough texture. I prefer smooth for mochi) (link on Amazon)
6-8 small or medium fresh strawberries

Preparation (see video for details):

1. Cover strawberries with a thin layer of anko. Refrigerate until ready to use.
2. In a microwave safe bowl, mix mochiko and sugar. Add water and stir until smooth and well combined.
3. Cover with plastic wrap and microwave 1 minute. Remove and stir with spatula.
4. Return covered dish to the microwave for 30 seconds. Remove and stir.
5. Microwave another 30 seconds and stir.
6. Finally, microwave another 30 seconds and stir. Mochi needs to be smooth and sticky.
7. Microwave times may vary because all microwaves are different.
8. Spread potato starch on work space, and plop mochi on the potato starch.
9. Cut small pieces of mochi and form into a circle.
10. Wrap anko covered strawberries with mochi, placing seal at the bottom.

* I am part of Amazon Affiliates program so I can earn a few pennies if you purchase something - at no cost to you.

Music in video by Ben Sound. Thank you!

  

Mochi Day 2015 - Mochitsuki

Happy New Year! Yes, I realize it is January 23, 2016, but I'm behind schedule... and many of my resolutions are already broken (one being to blog more, of course! :)

Anyway, I use this blog to tell you about some recipes, but also to keep a diary of "stuff that happens." It's fun for me to go back through old posts and remember what I was doing when I made that batch of chocolate chip cookies. Nowadays, I'm mostly documenting the trivial and delicious on Instagram, Twitter and Facebook, but I wanted to capture moments from our annual mochi making day.

My Japanese American family has been making mochi every year for over 40 years. It's a family tradition. Often, it's the only time I see some of my cousins! Here are some photos of the process... for you to see, and for me to remember! My friend JustJenn make a short instagram video too!

Happy New Year!

150 pounds of rice = 3000+ pieces of hand-formed mochi. Now we're ready for the New Year.

A photo posted by Jenn Fujikawa (@justjennrecipes) on Dec 27, 2015 at 3:32pm PST

Here we go: Our assembly line for making 150 pounds of mochi for Japanese New Year oshogatsu 🍡 @foodlibrarian Family Mochi Day 2015

A video posted by Jenn Fujikawa (@justjennrecipes) on Dec 27, 2015 at 11:04am PST

Here's a short video of the process. Imagine this going on all day...

Yeah, that's 15 bags of rice for me to wash the night before mochi day.


We always have a crazy big potluck lunch...I made some Spam musubi!


The first batch...

Steaming hot rice goes into a grinder and it gets extruded (it's super hot) and someone cuts off a piece. Then someone grabs that burning hot dough and puts it into a muffin tin. The muffin tin is definitely not traditional, but it helps us keep the size consistent, and it's easy for newbies to join in the process.


Why hello there...lovely mochi!

What happens to all these 3,000+ pieces of mochi? It's traditional to eat a piece of mochi in a special soup called ozoni on New Year's Day...you get lots of good luck and health and all that good stuff. So we divide up the mochi and many people deliver some to friends and family so they'll have mochi for new years. I like to toast mine in the toaster oven and eat with soy sauce and sugar, or kinako and sugar. (The mochi is not sweetened - this is plain, pounded rice mochi).


My friend Jun came with her family for the first time. Here is Sage enjoying fresh off the line mochi. He said, "oishii" (delicious)! Next year, he's going to help out!

How many people come to Mochi Day? I always thought it was about 40 people or so... this year we counted and there were 70 people! We have a bouncy castle in the front yard, mochi making on the deck, tons of food everywhere, two rooms for mochi cooling, one room for packing up the mochi, and, of course, a video game area for some of the kids! :) I have mochi in the freezer to eat throughout the year when the fun happens again.

Happy New Year!

Chocolate Mochi Brownie Squares

Chocolate Mochi Brownie Squares

Recently, I transferred to a new position at work. Still working for the same library system, but a new position at our headquarters. I'm tardy in posting photos of my going away party at my former library - they hosted a lovely dessert buffet...it was so sweet. Those are coming soon!

At my new workplace, one of my co-workers is on a gluten-free diet (darn you Celiac). I keep bringing in desserts she can't eat so I wanted to make something gluten-free. I love, love, love all things mochi (my family's history with mochi is well documented in my New Year's Mochi Making posts) so this recipe on my friend's blog JustJenn Recipes was a perfect fit.

Since these brownies are made with rice flour (I only use Koda Farms Mochiko rice flour), they have a distinctive "mochi" chew. They aren't too sweet and are a nice morning or afternoon treat.

I cut all my work treats "petite" size...I usually cut a 8 x8 pan into 16 or 25 pieces.

This is a great gluten-free recipe...and enjoyed by all! It's super easy to make...no electric mixer needed. I hope you make a pan full of yum soon!

P.S. Thanks for all the comments about my last post mourning the loss of Picnik. Picnik certainly had many fans!!! I used PicMonkey to add the text to the first photo. It is easy to use and the fonts are stylin' - I jumped for joy seeing Lobster Two! They say collages are coming soon! Some Picnik folks went to PicMonkey and you can see it. It is web based, but you need to pull your photos in from your computer, and can edit one photo at a time.  I hope they are able to add direct integration with Flickr at some point and make the whole process online, but it a great start!

Recipe:
Find the recipe on my friend's justJENN Recipes blog for Chocolate Mochi Brownies

My changes and notes:
- 1 cup mochiko (Koda Farms brand) was 4 7/8 ounces by weight
- I used 1/2 cup Nestle semi-sweet morsels for the melting
- I mixed 1/4 cup of mini chocolate chips into the batter then put the pan into the oven. After 15 minutes of baking, I sprinkled the remaining 1/4 cup of mini chocolate chips on top. I think this helped prevent the chips from falling to the bottom of the pan.
- I used an 8 x 8 pan and baked it for 52 minutes.

Mochi Mochi Mochi - Mochitsuki 2011

It's that time again! My family and friends got together on December 26th for our annual mochi making day!

These unsweetened rice cakes are eaten on New Year's Day in a special soup called ozoni to bring about good fortune and health and all that jazz. Our family has been getting together since 1955 to make mochi. We have two electric machines and a bunch of gas steamers to cook the special Koda Farms Sho-Chiku-Bai sweet rice (old school method is with a pound it by hand with a mallet.)

I think this year was a record - 190 pounds of rice! That took about three hours alone just to wash and soak on Christmas day (thanks Mom for doing that!)

Rice is steamed in steamers then poured into the machine. It comes out piping hot! Little bits are cut off and shaped into rounds. They are cooled on racks and then dusted with mochiko (rice flour).

All hands on deck for mochi making! Often, this is the one time a year we see some of our aunts, uncles, cousins and their growing children so it is a very important tradition for my family. And, of course, we have a bouncy house...just like our ancestors had I'm sure...

Um, we had two food tables and one salad table...making mochi definitely stirs the appetite!

Yum! Yum! Yum!

And this year lots of my friends dropped by!

We can't forget the desserts too! My auntie made this delicious cookie tray, JustJenn brought delicious and cute cupcakes and my cousin made these fried cookies.

Days later, my cousin and I are still cleaning the house and putting back things (we need to clear out three rooms of the house for mochi day). Of course, the benefit is that I'm eating fresh toasted mochi every day!

Looking forward to joining JustJenn's family for her annual New Year's feast...featuring our mochi for the ozoni soup! :)

Happy New Year everyone! 2012 is going to ROCK! - mary the food librarian

Other mochi-related posts: 2010, 2008, 2007 family event, sweet mochi with red beans, zunda mochi from sendai, blueberry mochi cake.

Zunda Mochi from Sendai Japan

Zunda Mochi from the Sendai region of Japan

It has been awhile since the Japanese earthquake on March 11, 2011 and the recent tragedies in the mid-west reiterate the power of natural disasters. Japan may have fallen off the front page of the newspaper, but the people in the affected areas are in need of long-term assistance. There are still thousands of people in shelters because their homes were destroyed in the tsunami. One of the hardest hit regions is Sendai, Japan.

Last month, my friend and fellow librarian Jun taught me how to make Zunda Mochi. Jun’s family is from  Sendai and she still has many relatives there. Last year, she visited Sendai and came back with a package of Zunda Mochi which she shared with me. I was immediately smitten. I love all things mochi and the combo of slightly sweetened soybeans or edamame and mochi is a winner.

After the earthquake and updates from Jun about what her family went through, I thought about Zunda Mochi. I wanted to make Zunda Mochi as a celebration of the region's perseverance. Jun said this is a home cooked comfort food; it is sad that so many people do not have homes to return to. I hope you contribute financially to the continuing relief effort in Japan and here in the states. I've listed one way to support Japan at the end of this post.

Zunda Mochi uses very few ingredients. Really, it is just mochi (rice cakes, unsweetened) with a paste of edamame that has been slightly sweetened. Remember my family's annual mochi making day for New Year's? Well, I still have some mochi in the freezer and we cut some of those pieces. You can also find mochi in the Asian grocery store....just make sure it is plain and unsweetened.

You need to defrost the edamame (just run it in a colander under water) and remove the outer skin. Yes, one by one! This doesn't take long and if you have a friend with you, it goes by in the flash. You can squeeze them with your fingers and the inner pod just zooms out. The edamame paste freezes really well so you can make a big batch and freeze it. Jun's relatives always have some in the freezer in case a visitor stops by!


Whiz the naked (skin-off) edamame with some sugar and a bit of water in a food processor. You should get a fairly fine paste...but if you like things a bit chunky, you can leave it more chunky too. You don't want hummus...there should be a little texture.

Boil the mochi (How long depends on the type of mochi you are using. Ours only too a few minutes) and then place it on a plate with a dollop of the paste.

Like all recipes, especially comfort food, there are many variations of Zunda Mochi. The ratio of edamame to mochi pieces varies, and some pastes have more liquid. And some people cook the edamame or the paste...Jun and I didn't do that. Here is I Nom Things version. Google the recipe, find one you like and sit with a friend and shell some soybeans.

My friend (and soon-to-be mom!) Jun with the dessert of her peeps.

Buy my friend Azusa's Humble Bean Cookbook and help Japan!

One way you can help Japan is by purchasing Humble Bean’s recipe booklet. Azusa, an awesome artist and cook, has created this booklet with proceeds helping the victims in Japan. Buy it here!

Recipes include this lovely Shiitake and Bacon Pasta and...

• Quick Japanese Pickles
• Milk Misoshiru with Kabocha
• Daikon and Scallop Salad
• Pan Fried Gyoza
• Chilled Tomato Somen
• Shiitake and Bacon Pasta
• Bacon and Shiso Fried Rice
• Kuwayaki Donburi
• Sukiyaki Donburi
• Tuna and Avocado Donburi
• Matcha Pancakes

Show your support and get a great cookbook to add to your collection by purchasing Humble Bean's booklet!
= = = = = =
Recipe:
Zunda Mochi
Yields: 2 cups paste

One 16 ounce bag of frozen shelled edamame
1/2 cup sugar
1 Tablespoon water or more as needed
2 pinches of kosher salt

Mochi pieces

1. Remove the skin from the defrosted edamame. You should yield 14 ounces or about 2 1/2 cups of edamame.
2. Place edamame, sugar, water and salt in a food processor. Process into a paste of desired consistency.
3. Boil mochi pieces until soft. Remove and place on dish.
4. Top mochi with edamame paste.
Note: Paste freezes well.

Homemade Mochi Filled with An Sweet Red Beans

Sweet Mochi with An or Sweetened Red (Azuki) Beans

Fresh Mochi.
Soft.
Chewy.
Filled with An or Sweet Red Beans.
Delicious.
And now...made at home!

I went over to JustJenn's house on New Year's Eve and Jenn taught me how to make homemade anko filled mochi. Yay, that's how us party animals celebrate!

As you know, my family makes a boatload of "unsweetened" mochi for New Year's celebrations. However, I haven't made sweet mochi. This is the one you find in Japanese confectionery stores like Sakuraya (in Gardena...THE BEST), Fugetsu-do, and Mikawaya. It is filled with anko or an - sweetened red or azuki beans. You can get the beans "rough" or "smooth" - we used smooth or koshi an today.

The ingredients:
1. Mochiko sweet rice flour from Koda Farms. They are the best makers of mochigome. I would never use anything else. The Japanese grocery store sells it for $1.10 - $1.60, and I've seen it for almost $4 at Vons. Crazy. It is gluten free.
2. Food coloring. Jenn used a couple drops of the gel food coloring. We made a batch of pink and purple mochi.
3. Potato starch. Before you ask, I don't know if there is a substitute. It is super duper soft stuff and doesn't really have a flavor...making it a perfect coating to the sticky mochi.
4. Sweetened Red Bean Paste (Smooth or Koshi) An. Jenn prefers the one in bag over the cans (she believes it is smoother).
5. Sugar. You'll need some sugar to make this sweetened mochi.

I think mochi making is definitely a team sport! For the "stir, stir, stir" part, it is helpful if you have someone hold the pot steady with a good grip and oven mitts. The other person takes a wooden spoon and stirs, stirs, stirs until the whole batch is smooth. Mochi is RICE and RICE is sticky...thus it is hard to stir. I had to stand on a step stool (curse of being short) to get good leverage and hold the wooden spoon with two hands to stir. Everything goes quick...so make sure everything is ready to go.

The hot mochi blob goes on a heavily covered potato starch board. Cover the mochi with more potato starch and you have a mochi baby. So soft, warm and cushy.

How to make mochi: Cut off a piece, flatten it out, place a piece of an in the center and pinch close. Put the closure seam on the bottom, shape into a round and perfecto! Mochi! Make sure the entire mochi (and your hands) are covered in potato starch...or it'll stick.

Jenn made a few filled with peanut butter, peanut butter and jelly and Nutella. I stuck with traditional an or sweetened red beans. I found it helpful to make little balls of an prior to making the mochi.

You can also make the mochi "dough" in the microwave, but I like the stove top method. I don't have to go to the gym. Check out this book Hawaii's Best Mochi Recipes by Jean Watanabe Hee for more ideas.

Then we got silly with our mochi and made some old man faces. Jenn has these candy eyes...totally edible!

Perfectly soft and chewy mochi. Sweet.
Mochi is Rice. Mochi is Nice.

Recipe:
justJENN recipes has the full recipe for Sweet Mochi

Matcha Mochi Cupcakes - Happy St. Patrick's Day

Happy St. Patrick's Day from The Food O'Librarian

Today, I'm celebrating my Japanese and Irish roots.
What?
Yes, I may be 100% Okinawan, but somehow, my grandparents named my father Patrick!

My grandfather traveled from Okinawa, Japan to Hawaii in the early 1900's to work on the sugar plantations...as did many Issei (first generation Japanese Americans). Later, he went back to the little island of Okinawa and met my grandmother. They settled in California as farmers and began to raise their family of six kids. When son #3 came along, they named him Patrick. They were Christian (named the first two sons John and David), but not Catholic so I'm not quite sure where the name came from. However, I attribute this bit of Irish to my craving for some corned beef and cabbage every March 17th. And the McDonald's Shamrock Shake. :)

So, to combine the Irish and Japanese (hee hee), I whipped up some Matcha Mochi Cupcakes. Using matcha (green tea powder) and mochiko flour (sweet rice flour), these cupcakes are chewy and a bit dense. And they are such a pretty color of green! It is similar to my Blueberry Mochi Cake, Cherry Mochi Cake, and Matcha Mochi Bundt but it uses whole milk and oil instead of butter and evaporated milk. It is less buttery than the other cakes, and I enjoyed it a lot!

Happy St. Patrick's Day!

Recipe:
Find the recipe here on my friend Azusa's blog, Humblebean. Check out all her beautiful photos and food! This recipe is gluten-free too!

Rabbit Manju from Piyonya in Kyoto

I've been reaching for my roots and getting my Japanese on lately. Ramen California yesterday, rabbit mochi today and you'll see my Saturday post of Japanese festival foods.

The other day, I got a txt from friend, JustJenn. It read something like... "omg. rabbit mochi coming soon. 4 days only."

Um, them magic words.

Piyonya in Kyoto set themselves up in Marukai Pacific Market in Gardena, California. Yes, another Japanese place in the South Bay. A lot of Japanese American settled in the South Bay before and after WWII (see the book Japanese Americans of the South Bay), and the city of Torrance has a lot of Japanese companies, including the North American headquarters for Toyota and Honda. Thus, lots of Japanese restaurants and stores.

The white rabbits are steamed dough manju filled with smooth sweetened "an" or red beans. The colored rabbits are sweet dough filled with flavored and sweetened beans.

That tail is just too kawaii (cute!)

These Bunny Cakes are white chocolate, green tea and chocolate flavored manju. They come in a box that reads: Yumeki-Usagi. In Kyoto the rabbit is legendary.

This post is just eye candy (literally!) Too cute! More photos here.

Piyonya is only there from Thursday-Sunday (7/23-7/26/2009)
Here is their website (all in Japanese): piyonya

Pacific Market - Marukai
1620 W. Redondo Beach Blvd, Gardena, CA 90247
(310) 464-8888
Mon-Sat 9:00AM-9:00PM, Sun 9:00AM-8:30PM