First Attempt! And it took less time than I thought...
Bit deflated...quite tricky in this tropical conditions
And it was through an easy recipe I found (see bottom of post) =)
This is such an interesting way of making mochi as most of the time the nonya or conventional asian way is to wrap the fillings before steaming them. This process however steams the dough before using it to wrap whatever we want and the texture was fun to play with (i.e. not sticky, more rubbery and smooth).
I was inspired by my recent trip to Hokkaido as we tasted the best ever Strawberry flavoured mochi in Japan. We tried the traditional method and it was hard! Check out this clip where proper skillful mochi makers work:
Wished the climate here wasn't too warm as I had to work really fast with the ice cream...and I think it's best to keep those mochi moulds once you buy and have eaten the mochi from the supermarket.
(Courtesy of Japanese Ice Cream's post and TofuGuru's video clip and I took the wheat starch idea from 'making mochi in 30 minutes'.)
Makes about 7 mochi base on a rice bowl cut shape
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