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. Not without giving up sleep, that is, and I don’t give up my sleep.

So what have I been up to lately? Well, I’m going through a transition period 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. When I post a variation on previous recipe, I feel so unoriginal. But in the end, it’s still part of journey of 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.

Persimmon Mochi
1-1 Mochiko sweet rice flour
1 cup sugar
3 teaspoons baking soda
5 eggs
1-12 oz. can coconut milk
1/2 cup butter, melted
1 Tablespoon vanilla extract
1 cup persimmon puree

1 Tablespoon cinnamon, mixed with
1/4 cup powdered sugar

1. Grease a 9″ x 13″ pan and preheat oven to 350 degrees F.
2. In a large mixing bowl, combine Mochiko flour, sugar and baking soda.
3. Add remaining ingredients and whisk/mix together until mixture is smooth.
4. Pour batter evenly into greased pan. Bake in preheated oven for about 1 hour, until top and sides are golden brown.
5. Let cool about an hour, then slice 2″ into squares.
6. In a sifter or large tea strainer, dust cut mochi with cinnamon and powdered sugar mixture, then serve.

3 thoughts on “Persimmon Mochi

  1. I feel like as the world gets more connected and media/communication becomes more accessible, the pressure to stay plugged in and up-to-date increases ever exponentially. Our brains and bodies cannot match the pace at which technology is progressing to expand our worlds and if they somehow find the rhythm to sync up, it will be impossible to sustain. Long reply short, I couldn’t agree more that our awake time feels so limited. I am in the foolish camp that often gives up sleep to try to do more but relearn a million times over that I have to make up for that choice the following day.

    That said, I looooved your persimmon mochi even though I don’t really care for the fruit. I will have to try making this for my mom one of these days since she loves persimmons both fresh and dried.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s