Accounts of a woman returning from USA to her parents’ farm in Brazil after several years and starting over. Adventures, new discoveries, old recipes, some heartbreaks, and many lessons.
Friday, January 4, 2013
Mochi is a Japanese rice cake made of glutinous rice traditionally eaten on New Year´s Day. The mochi making process can be a ceremonial event or not. In my case, I made the way I thought to work. I soaked the rice overnight, drained it next day, and then ground it in an electric coffee grinder and put to cook in a microwave oven with a little bit of water. After about 6 minutes of cooking, I pounded it with either a wooden spoon or with my new Kitchen Aid. After a few minutes, I shaped it into 2 inch rounds. The rice cake itself is very bland, and I love it for the texture. I can fry in a little oil, and then season with soy sauce and sugar or boil in a soy sauce seasoned broth. This time I wanted to make daifuku, which is mochi filled with sweetened azuki bean paste I made from scratch. Not hard at all. I just soaked the beans overnight, cooked it, drained it a bit, and cooked with sugar. As I stir with a wooden spoon, the beans break turning into a paste. Yummy!
My interest for Japanese cooking became revived by watching animes, where the presentation of traditional food is quite common. Then, I search online for recipes and ideas. I have enjoyed on youtube "cooking with dog", "runnyrunny999", and "delicious nippon".
I am still to make some dango, which ingredient I can´t find where I live, and I believe, some found in Brazil is imported. I may try to make the rice flour myself and make the dumplings later. Let´s see...