Mochi Mochi! Apple Caramel Mochi

by Irvin on March 29, 2010 · 9 comments

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Apple filled Mochi with Caramel Sauce by Irvin Lin of Eat the Love. www.eatthelove.com

Years ago my friend Emmie (who does this awesome line of cards, and I’m not just saying that because I apparently inspired her “meat birthday card” but because her cards are truly awesome) made a dessert for a get together of ours.

This was especially impressive as she claims to have no real talent for cooking, and in fact would often call me up and tell me about how she would make herself dinner and then look at it, puzzled at that fact that the food she made was totally unappetizing. She claimed this happened on a regular basis.

This baffled me. If you are going to go through the trouble of making food for yourself, why would you make food that was unappetizing?!?! That’s what frozen/canned food is for! When I make food for myself I make sure to use only the type of food that I like!

For instance, when you open up a can of soup, you hope that most of the stuff in the soup is what you like but every now and then there’s that soup where you like MOST everything in it, but they stuck the lima beans in there, and you really can’t stand lima beans, so you spend most of the time while eating the soup picking them out.

Now if you had actually MADE the soup, you wouldn’t have bothered to put the lima beans in there in the first place. You have total control over what goes in? So if you are cooking, how is it that the food you make is completely unappetizing to you?

But I digress (something that I am oft to do). There are many things that baffle me about Emmie, and this is just one minor bafflement. I bring this all up because Emmie had brought to a get together a dessert that she made… and it was delicious. Mochi Pudding.

I have had mochi before, usually wrapped around ice cream. But here was delicious chewy mochi baked in a pudding form.

AND my friend, the woman who claimed that she couldn’t cook, had made it.

I asked her about and she said it was SUPER easy. INCREDIBLY easy. SO EASY that a trained chimpanzee could make it. This, of course, meant that she was equating herself to a chimpanzee, but I overlooked that obvious self deprecating slight and told her again how tasty her mochi was. She deflected the compliment and just said “It’s just easy.”

Regardless, that little exchange was my head when I check out a cookbook called Dessert Fourplay by Johnny Iuzzini from the library.

I like to test run cookbooks before I actually buy them and this one was no exception. It definitely had a lot of flash, but a lot of the recipes border on the whole molecular gastronomy trend, which I have mixed feelings about – but that’s another post for another time.

Dessert Fourplay didn’t necessarily have desserts that I would make, but on the whole it had a lot of great ideas, things I wouldn’t necessarily think to do. It’s a book I might invest in buying, not for the recipes per se, but more for the ideas that they bring to table.

And that’s where I saw the recipe for making mochi. He described a recipe for a strawberry rhubarb compote filled mochi, but I didn’t have any freeze dried strawberries in the house (who randomly has freeze dried strawberries?). But I did have freeze dried apples (okay, actually I have to admit I have a lot of freeze dried fruit in the house. Freeze dried apples, mangoes and blueberries currently. So it wouldn’t have been OUT of the ordinary for me to freeze dried strawberries, but I just didn’t have them that day).

But as I read the recipe I realized that Emmie was totally right. Making mochi is downright ridiculously easy. SO insanely easy that an UNtrained chimpanzee could probably make it. So I whipped up what will soon be my go-to recipe for the “oh crap, I need to make an impressive dessert in less than an hour” situation that some how seems to come up in my life.

Note: Whilst baking, I was listening to Goldfrapp’s latest album Head First. It’s a total retro electro disco 80′s throwback which is great if you like that sort of thing.

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{ 9 comments… read them below or add one }

petoke March 29, 2010 at 7:37 pm

holy COW, this is your definition of EASY?? When I say easy, I mean 2 ingredients and 1 step in the cooking process. Better yet, 0 ingredients and 1 step in the cooking process. I would definitely get snagged by the caramel part here. I once tried to make taffy (yes, I was 8, but I don’t think it’d be a whole lot different today) 3 times in a row, and it turned to tar all 3 times. I hope I didn’t bother washing the pot in between.

This is interesting though – I haven’t thought about that mochi dish in ages (it’s mochi custard – got the recipe from a Hawaiian brudda), but last night I suddenly remembered it and told my friend that I’d make it for her. Maybe you were writing your blog post at the same time, and you were typing so hard that my brain heard you.

Irv = newest TV/books/internet cooking sensation!

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Felisa March 29, 2010 at 8:59 pm

Hello. I would like to eat this please. So would Lily. And if she doesn't, I will happily eat her share.

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2Girls2Lists March 30, 2010 at 5:28 pm

Mmm…Mochi! Love it! Thanks for all of this deliciousness. I think I gain weight when I read these posts, though!

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feiwenfoodie April 3, 2010 at 5:39 am

omg i love mochi SO MUCH i can't wait to make my own. can i use potato FLOUR or does it have to be STARCH? i'm assuming the STARCH is finer? i hope my store has glutinous rice flour…if i don't want it to be any specific flavor, can i just make it without the freeze-dried fruit powder without changing anything else?

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Mr. Jackhonky April 3, 2010 at 8:14 am

@Petoke. It's actually much easier than it reads. I realized after I wrote it, that it looks way more difficult. But making the mochi itself is SUPER easy. mix it up. stick in the microwave. mix it again. stick it back in the microwave. You're done.

@Felisa. Shucks, had I know, I totally would have saved you some. We had leftovers….

@2Girls2Lists. You're welcome! Next time I visit Minneapolis again, we should get together. I bring treats with me when I travel. Just ask our mutual friend…

@feiwenfoodie. Potato flour and Potato starch are totally different. Potato flour will taste like potato. Potato Starch is flavorless and is often used as a thickener. If you don't have potato starch, just use corn starch. It's basically just to keep the mochi from sticking. The freeze dried fruit powder is strictly for flavor. You can leave it out and nothing should change. If your store doesn't have glutinous rice flour, just go to any Asian grocery store. They should have it, and it will be DIRT cheap. I think my 1lb bag was 97¢. And that was as the expensive Asian market, which I went to because I was too lazy to go to the cheap one in the outskirts of town.

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Rita April 24, 2010 at 10:49 am

Ah, Emmie.

Ah, canned soup that is full of MOST stuff that I like.

Ah, "SO insanely easy that an UNtrained chimpanzee could probably make it."

Mochi, mochi. Jackhonky. Fun.

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Emmie May 7, 2011 at 10:53 am

Just reread this post b/c someone reposted a link on your FB page.

Irvin: DUH, the reason my food is unappetizing is b/c I can’t freaking COOK!!! We can’t ALL be kitchen geniuses . . . yes, I’m talking about you . . .

Think of it this way: you’re in high school art class. You like Pierre Bonnard. You decide to do a painting in the style of Pierre Bonnard. It turns out looking like ass.

This is the way I cooked – never intended for the dishes to be unappetizing (had grand visions of Jacques Pepin) but the food turned out, shall we say, not very Pepin-like.

I’m happy to say that now I cook a little better, but I’d rather eat your food over mine any day.

Goldfrapp’s Head First! This is awesome – I love Goldfrapp, and I’m so happy to see that you’ve mixed my favorite things together in this post. I will cherish this post fo-ever.

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IEUAN KELLY May 15, 2012 at 6:51 am

YOU NEED TO LET PEOPLE HOW MENNY IS SERVES

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Annie December 26, 2012 at 8:37 pm

This looks absolutely delectable! How long can it be kept though? Is there anything I can add to it — or mochi in general — to preserve it for longer periods of time at room temperature?

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