Blog header image is by the talented nekomasu.
Feel free to prod me on Twitter. 🙂 –> @bythebooks
It felt a bit odd to call my blog By the Books, which sounds altogether too literary. My personal blog used to be called something else food-related, so even though I’m not a food blogger, it seems it’s a large part of my life.
I do love food. Especially cheap and good food. 🙂 I’m sad to say that I’ve never had expensive food that I felt was worth it. ^^” At the end of the day, as long as it’s filling and yummy!
But I digress. So! Mochiko. You might be mistaken for thinking it’s a female mochi, which it could be (potential blog mascot?! Alas, I can’t draw..), but it’s also glutinous rice flour, one of my favourite foods. It’s versatile, and in its final cooked form, chewy and often yummy.
It’s used to make Japanese dishes like lots of pretty wagashi, daifuku, mochi ice cream, different variants of mochi with no filling, dango, is wonderful plain with some thick sweet red bean soup (oshiruko). It’s also used in salty dishes like soup (zooni soup?).
In Korea, tteok is made from glutinous rice flour and eaten in a variety of ways I’m not too sure about. XD However, spicy modern tteokbokki is delicious!
And in China, tangyuan (plain or filled balls suspended in a sugary soup) is a dessert traditionally eaten during the winter solstice, a special day to me. 🙂 Niangao, eaten during the Chinese New Year, sweetened and fried in a batter or steamed, is also made from glutinous rice flour. When plain, it’s sometimes stir-fried in savoury dishes. In Singapore, we had muah chee, scissor-cut pieces of tangyuan coated with peanut and sugar, (hopefully) served warm.
It can be boiled, steamed, grilled, made in the microwave.
I just made my own plain small mochi cubes and snuck it into the froyo place today since their mochi is weirdly-sweet.
I used to make my glutinous rice flour dough with hot water, but nowadays have taken to doing it with cold water. Of course, back in the old days they had to make it from scratch by mushing cooked glutinous rice until it became a smooth dough, which is where all the pictures of people/creatures pounding sticky mochi came from. While that’s kinda cool, I gotta admit that the convenience of having flour is pretty good.
So, I guess, mochiko banzai! 🙂