Mochi #recipe by @LeslieKarst

 

Mochi is a chewy Japanese dessert made from short grain, glutinous rice, which dates back to at least the 6^th century. It’s traditionally made in conjunction with the New Year, but is also common at celebrations such as Girls’ Day and the spring cherry blossom festival.

The traditional method for making mochi is to pound steamed rice until it becomes a paste (think of what happens to mashed potatoes if you whip them for too long), and then form it into cakes. But these days, it’s more common for folks use sweet rice flour (“mochiko”), along with water, sugar, and corn or potato starch—which is far easier to do and tastes great.  

Since the Cherry Blossom Festival was just last week here on the Big Island up in Waimea, I thought it an appropriate time to provide you all with this simple and delicious recipe. (And the pink version would make for a lovely Valentine's Day treat!)

Mochi will last 2-3 days on the counter (after which time it will rapidly mold). It can be refrigerated, but will lose much of its silky texture if you do so, so it’s best to simply eat it quickly!

Mochi

(makes one 10" x 14" pan or two 8" x 8" pans)

Ingredients

1 16-oz. box mochiko (sweet rice flour)

2 ½ cups white sugar

1 can coconut milk (about 13.5-oz.)

2 cups water

food coloring (optional)

oil for greasing pan

½ cup corn starch

½ cup powdered sugar

Directions

Preheat oven to 350 degrees F. Grease a 10" x 14" pan, or two 8" x 8" pans, then cover bottom with parchment paper and brush on more oil. (The mochi really wants to stick.)

(I had only one large pan, but wanted two different colors of mochi, so I crafted a barrier out of aluminum foil, which worked well. But I neglected to use parchment paper, which made removing the mochi after it was cooked rather difficult.)

 

Mix together in a large bowl the mochiko, sugar, coconut milk, and water until smooth and no lumps remain. (A wire whisk works well for this.)

 

 

 

If using food coloring, add it now. You can divide the batter into two bowls, and color each separately as I did. It took 1 drop of red coloring for the pink mochi, and 2 drops of green coloring for the green.

 

Pour the batter into your baking pan(s), cover tightly with aluminum foil, and bake about 60 minutes—until the mochi is cooked all the way through and firm to the touch. 

 

Remove from the oven and let the mochi cool. (Notice how much brighter the colors became after baking.)

 

While the mochi is cooling, mix together the cornstarch and powdered sugar. Sprinkle some of the cornstarch/sugar mixture onto a large cutting board (as if you were doing so with flour to knead bread).

Once the mochi is completely cool, sprinkle it generously with the cornstarch/sugar mixture, and then use a spatula to remove it from the pan onto the cutting board.

 

Cut the mochi into strips about an inch wide and 2 inches long, dusting with the cornstarch/sugar mixture as needed to keep it from sticking together. (A pizza cutter works great for this.) 

 

Once the pieces are all cut, toss them in the cornstarch/sugar bowl so they’re completely covered with the mixture.

Meshiagare!

🌿 🍷 🌱

Coming April 1

Orchid Isle Mystery  #2

WATERS OF DESTRUCTION

Now available for pre-order!

Buy link here. 

 

And now available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery  #1

Buy link here

 

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

2024 Lefty Award Nominee

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

 

 

 

Praise for Justice is Served:

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.