Persimmon Mochi


I often wonder how my blogger friends do it. Juggle all the responsibilities they have in life with managing a successful blog posting beautiful and creative material frequently as well as keep up socially with friends/culture/news. And working out? Sigh. I’ve tried to do it all, but I know I can’t. I don’t think man or woman was created to do it all, but that doesn’t stop us from trying.

So what have I been up to lately? I’m going through a transition at work due to an exciting acquisition, I’ve been cooking and baking using old recipes, and I finally finished roughly 10 months of deaconate training. Yes, this Sunday I will be installed as a member of my church’s Deaconate Team. It’s crazy because I initially didn’t want to accept the nomination. I didn’t want the title because I enjoyed serving as I had already been doing. But I was challenged by the elders and deacons to consider the accountability and responsibility that comes with the title not as a burden but as a means to grow in my faith. Blimey. Couldn’t argue with that. So I said yes to the training, and now, 10 months later, I do feel God calling me to this position. I learned so much through the training process, and I’m sure I’ll learn even more by serving alongside a great group of people. I’m definitely looking forward to it.

This persimmon mochi fits in with the thought I started with. It never amazes me when bloggers consistently produce new baking or cooking material. I post a variation on another recipe, and I feel so unoriginal. But in the end, it’s still part of my journey in experimenting with recipes and applying tweaks here and there. I added in a cup of persimmon puree to my butter mochi recipe, and here’s what came out. I couldn’t make up my mind about adding in spices until after it was already in the oven, so I dusted the mochi with cinnamon and powdered sugar for added flavor. Fortunately, the mochi recipe turned out well, and I’m happy to share it with you now.

[continue for Persimmon Mochi recipe]

Categories: Recipes

Butter Mochi


I’ve made all kinds of mochi before, and I noticed butter mochi is most people’s favorite kind of mochi. With a name like butter mochi, which is a good indicator of its rich taste and texture, what could go wrong? Unless you have a huge disdain for butter… well, then I’ll simply rename it something like “sweet mochi” before I offer some to you. ;)

[continue reading Butter Mochi]

Categories: Recipes

Azuki (Red Bean) Filled Mochi

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新年快樂! Happy Chinese New Year! I wish you all a prosperous year, and may your celebrations be filled with lots of food and warmth!

It’s been terribly frigid here, and in the city that never sleeps, I’m still expected to go into work as long as the subways are running. Luckily my commute only involves strapping on my boots and walking (though with this week’s weather, ice skates would have been more fitting).

In these frosty conditions, nothing warms me up like food, friends, and family. Tonight we will feast on lots of Chinese food, and I’ll be snacking on this azuki mochi throughout the day.

Categories: Recipes

Taro Mochi


Last week’s post featured the taro bread I made after reminiscing the food I grew up with in Houston. This week I took the same taro paste recipe and used it in this taro mochi. I’ve made mochi a time or two before, but I never successfully made a filled mochi until now.

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Categories: Recipes