Snow-ball ? Hedgehog ? Lawn ?
Well this is my version of a wagashi (Japanese sweet) popular in this season in Kansai. I don’t know the name – so many varieties exist, not all are named. It’s often yuzu-mochi. Usually it’s flavored with yuzu citrus.
Mine is made with Meyer lemon. So “lemon snow-flake mochi” ?
Mine look really gross compared to what the artisans make. BUT, it tastes much better than the supermarket version. And I know how to improve it in the future.
See the shop version here :
To obtain those refreshing “Summer mochi” texture, 3 types of flour are used :
1. sticky rice starch
2. warabi (bracken)
3. kuzu (arrow root)
Or a combination.
There are slight differences of texture.
The first gives something more like a paste, solid, easy to shape by hand, not transparent. It’s not melty unless you add lots of syrup.
The kuzu more like a melty jelly, very transparent. It’s not possible to shape it, you need a mold.
The warabi… in between. I’d say it’s the easier to use for a beginner, well for me.
Ingredients for 8 pieces :
Grate the mochi.
Grate the zest of the lemon, press it to get the juice. Complete with water to make 200 ml of liquid.
In a sauce pan, combine the juice and the flour. Heat moderately and stir continuously with a wooden spatula, until you get a semi-transparent paste. Add sugar in the quantity you like.
Pour in 2 soft molds. Cover with half of the grated mochi. Let cool, refrigerate a little.
Funny : when I refrigerated the threads of mochi went up like that :
Then turn down on a plate, get off the mold, cut each in 4 pieces, cover top with the reste of grated mochi. Refrigerate a little.
In shops, they use “short flakes” of mochi, it’s nicer, less “hairy” more flaky. After grating the mochi, you should let it dry, maybe a whole day. Then you can easily crush the threads. I had not the patience.
Commercial shape is often square. But that doesn’t matter. Taste was perfect for me.
Wagashi are served with tea : sencha, matcha, genmai cha, iced mugi cha (roast wheat decoction), iced sencha, etc… I had iced durian green tea (yeah, I’m weird).
Wagashi can usually be cut and eaten with a wooden stick… well it is sometimes made of plastic.
This warabi mochi doesn’t become hard, it’s… well, try it. The warabi mochi texture is refreshing and appreciated in Summer.
1 small piece :
Cal 40 F0g C8g P0.2g
You have mochi left ?
Toppings are kurozato brown sugar, sesame, cocoa mass.
Bake 5 minutes in oven-toaster (under grill, broiler). Ideally, you add the cocoa after 4 minutes, it looks better. Again I was lazy.
Then sprinkle tons of Ceylon cinnamon. Eat hot with your coffee.
OK, it looks weird, but it’s delicious. Parts are crispy, others are like chewing-gum…