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
Ingredients:
1-1 lb.box 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

Directions:
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.

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.😉

Thanks to my Hawaiian friends who originally shared this recipe with me. I modified the recipe by cutting the sugar in half, but you can add it back in according to the severity of your sweet tooth. Also, this is a gluten-free recipe for any readers who have any sensitivity to gluten! After speaking to a co-worker who deals with gluten allergy, she suggested I may have some gluten sensitivity, and that I should try a gluten-free diet for a period of time to see how my body reacts. No bread, Chinese noodles, or most of the things on this blog?! Is there anyone out there with gluten allergy or sensitivity? How did you determine (if you don’t mind me asking) and how are you coping?

And for everyone who has no issue with gluten, you can still enjoy this recipe. As well as many recipes for other many baked goods.🙂

Butter Mochi
Ingredients:
1-1 lb.box Mochiko sweet rice flour
1 cup sugar (for sweeter mochi use 2 cups sugar)
3 teaspoons baking soda
5 eggs
1-12 oz. can coconut milk
1/2 cup butter, melted
1 Tablespoon vanilla extract

Directions:
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.