I have invented something INSANELY good.
Mayan hot chocolate daifuku mochi.
It's not very traditional, of course, but Torakris mentioned liking cafe au lait mochi, and I'm allergic to something in coffee, so it got me started thinking about hot chocolate mochi, and Mayan-style -- with cinnamon and nuts -- is one of my other addictions, and hey if you can do ice cream mochi, surely the other end of the temperature scale is doable too, right? Anyway... YUM.
Based on Konny's ichigo daifuku recipe online, but adjusted to taste... I cut down the sugar some, and I don't usually have a scale around so I worked with cups instead...
Makes about a dozen.
1 cup mochiko
3/4 cup sugar
1 1/4 cups water, separated
1 tsp almond extract
3/4 tsp cinnamon
Pinch of salt
Semisweet chocolate chips
Mochiko, cocoa powder and sugar mix for rolling them in
A Silpat and heat-proof spatulas are your friend here.
Microwave 1/4 cup water for about a minute, then add 1/4 cup sugar and stir. Microwave for another 45 seconds. Add another 1/4 cup sugar, stir, microwave another 45 seconds. Add the last 1/4 cup sugar, stir, microwave 45 seconds. (It should be bubbling at this point.) With a heatproof spatula or wooden spoon, mix in the almond extract and cinnamon. Don't freak out when it crystallizes like mad; just mix it together until it's the color of fudge and set it aside.
Mix together a cup of mochiko and a cup of water and a pinch of salt in a microwavable bowl. Cover with saran wrap, microwave a minute and stir; repeat until it starts getting puffy (about 5 minutes). Rewarm the sugar syrup for about 20 seconds (because it's probably set up into a solid mass while the mochi is being microwaved), then pour the syrup over the mochi and stir like mad for a long time until it's turned smooth and brown-sugar-colored again. (It'll look like a gloppy mess at first but it does mix up fine... just keep at it. Have discovered a heat-proof silicon spatula is REALLY your friend when mixing mochi.)
Scatter the cocoa-mochiko-sugar mix all over your Silpat or whatever you're using for a catcher. Pour the mochi-napalm over the mix. Scatter more coca-mochiko-sugar on top and put a piece of Saran wrap over it and roll it flatter to cool (take the Saran wrap off when done, it's just there to keep the mochi-napalm from adhering to your hands and burning you).
When it's cool enough to handle, cut or tear off bits and make thin palm-sized disks out of the mochiko. (If you cut them in rectangular shapes, you can get little mochi pillows instead of balls, and they're a bit easier to handle.) Either way, put some chocolate chips in the center and pinch the edges closed and roll into a ball shape and then re-roll in the cocoa-flour-etc mix. (Stop and reroll everything whenever anything starts sticking, actually.)
When you're done, put them in a pile on a small plate and put them back in the microwave for two or three 15-second shots. The chocolate melts in the center but doesn't get scalding, and you bite into this oozing chocolate center...
It's a good thing I could get those out of my apartment and unload 'em on the club kids, 'cause otherwise I would've eaten 'em all!
Edited by chibirisu, 12 November 2005 - 02:05 PM.