Strawberry Mochi

My ‘Mochi’ making report continues. Recently I made Strawberry Mochi. It is one of my favourite Japanese sweet. Soft Mochi wrapped up the filling of sweet Adzuki (Red) bean paste with a fresh juicy strawberry. At the beginning of summer I made very similar sweet, actually almost identical, which I named Strawberry Daifuku. It was also a Mochi sweet with a fresh strawberry but filled with sweet white bean paste. The contrast of white paste and the strawberry’s red in colour was great. Both Adzuki bean paste and white bean paste goes very well with a strawberry and Mochi so when I make a strawberry Mochi I always have to think a little to decide which bean paste I should use.

Strawberry (Daifuku) Mochi

So this is the latest Strawberry Mochi with sweet Adzuki (Red) bean paste.

Strawberry mochi

Whichever the sweet bean paste is, Strawberry Mochi tastes always heavenly great with a cup of tea!

Japanese Birthday Cake

I created something I have never made before. I received an order for a Birthday Cake by one very enthusiastic customer of my sweets when they were served at the Kimono shop in Notting Hill, London. There were two options for a Japanese sweet cake. One of them is a traditional Japanese sweet in a cake shape and the other one was a cake with a traditional but sponge-like Japanese sweet as a base with some Japanese decorations. Japanese sweets I often make are mainly made with beans, sugar and rice flour so that they are vegan. I could happily make the traditionally Japanese vegan sweet into a bigger cake shape, however, I have been thinking to try making a very western looking cake but actually a Japanese sweet.

Japanese Birthday Cake

I suggested the latter option to the client and she agreed with it, so here is the Japanese Birthday Cake I made for her.

Birthday Cake2

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The Answer is … Zunda Mochi

Mystery edamameIn my previous post I set up a Mystery Sweet Quiz.Β  It was a simple guessing game to answer what kind of flavour/ingredient this sweet has for the centre filling. Maybe because I posted it on a weekend, it did not get many people’s attention on my blog but I posted the same quiz on my Instagram, twitter and facebook too and several people joined to this game there. Thank you Guys!

(Hint 1) My first hint was this photo of the sweet. I also mentioned that the ingredient was something becoming quite popular in the UK.

The answer, ingredient, is getting really well known in London so I thought somebody would guess it easily, but nobody did.

(Hint 2) The outer look and colour of sweet is usually associated with the flavour of the central filling for my sweets

With this hint people could still not give me the right answer, however, some named quite unusual ingredients in a green colour that I would like to try using sometimes in my sweet making.

(Hint 3) The ingredient is not unusual in the UK anymore and you can find it in a super market, either cooked or frozen these days.

With this third hint one person got the answer quite right. But have you?

Zunda Cream Mochi

So, the answer is that this sweet is Zunda Mochi!

Zunda Mochi

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Weekend Photo – Mystery Sweet

It’s another Mystery Sweet Quiz time for you!

Here is a Mochi type Japanese sweet I made this summer and I’d like to know ‘What do you think the flavour of this Mochi sweet is’.

It’s got a central filling which is made with some ingredient that is becoming quite popular in the UK (and maybe Western worldwide). It is not that unusual to see this ingredient being used as sweet in Japan, but it might be a little surprise for British people.

I look forward to hearing what you think.πŸ˜‰

Mystery edamame

Have a lovely weekend.

Watermelon Mochi

I mentioned in my previous post of Cinnamon & Cream Mochi I created several types of Mochi this summer and this Watermelon Mochi is another one.

Watermelon Mochi

As you can tell from the name and the appearance of the sweet I used Watermelon as the flavour of filling inside. Two years ago I made similar (in the look and also the name) sweet which I named Mochi Watermelon but there is a minor difference between them. Basically the one two years ago was in a shape of the fruit as well as the flavour, and the one I made this summer was Mochi with the flavour packed inside.

Watermelon Mochi

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