This summer I made Mochi in several flavours and this sweet is one of them.
Cinnamon & Cream Mochi
I named this sweet as Cinnamon & Cream Mochi but it is probably more suitable to call it ‘Yatsuhashi’ Cream Mochi.
People who have visited Japan, particularly in Kyoto, might have heard the name Yatsuhashi before. It’s a famous sweet from Kyoto that Mochi flavoured with cinnamon and Kinako (roasted Soybean powder) wrapping up sweet Adzuki (Red) bean paste filling.
My Cinnamon and Cream Mochi is a Mochi sweet coated with the same mixed powder as Yatsuhashi sweet. I used Sweet Adzuki (Red) bean paste and whipped cream as the central filling. The cream inside has been softly whipped and if you have this sweet half frozen, the cream part becomes almost like Ice cream. Basically it is a fusion of Japanese and western sweets and it’s great to have as a dessert after a dinner.
It’s Gluten free.
There are many sweets and cakes I made but have not made into my Blog page so far. The sweet I am introducing here is one of them. This is the sweet I created imagining a fallen leaf in Autumn colour, so naturally it was meant for Autumn. Although I was planning to introduce this on my Blog before, there were so many things I had to do between October and just recently so I did not manage to do so. I just want to post this before the end of this year.
‘Ochiba’ – Fallen Leaf
The month of May has just started. The biggest event in this month is on the 5th which is called ‘Kodomo-no-Hi’ the Children’s Day. It is the day we celebrate the healthy growth and happiness of children and do some ceremonies or eat some special food on this day. I have introduced some of the traditions we do last year over two posts.
Last year I made two sweets in this Kodomo-no-Hi theme. One is ‘Koinobori’ the Carp and the other one is ‘Shobu’ the Iris and I wanted to make something different this year. I got an idea from some object we make with Origami. The photo on the right side is the thing I used as the base design. I hope you can guess what it is.
It is a ‘Kabuto’ the Samurai Helmet made with Origami.
‘Kabuto’ the Samurai Helmet
So for this year’s Children’s Day I made ‘Kabuto’ the Samurai Helmet in Origami style with Japanese sweet ‘Nerikiri’.
What kind of traditional Food do you have during the Christmas season? In England people have Roast Turkey with Gravy for their meal and then Mince Pie or Christmas Pudding for dessert or Tea.
I wanted to make some Japanese Sweet with a Christmas theme so after thinking for a few days decided to make this fusion sweet.
It might look like just a normal Christmas Pudding which is a wheat cake with lots of dried fruits and steamed in a quite big bowl. My version is much much smaller, just about 5cm in diameter. It is actually a very traditional Japanese sweet ‘Nerikiri‘ that is made from sweet Bean paste, rice flour and sugar. The white part is also made from sweet White Bean Paste and not icing sugar.
Have you been to Japan? Where did you visit? I am sure one of the places you’ve been in Japan must be Kyoto. Everybody loves visiting Kyoto. It is the old Capital City of Japan with lots of temples and Shinto Shrines. You find old fashioned shops standing on narrow stone paved path. You feel like you’ve been Time slipped into 200 years ago.
There is lots of famous food in Kyoto. One sweet many people buy when they visit Kyoto is ‘Yatsuhashi (八つ橋)’. It is a Mochi type of sweet with Cinnamon flavour either soft (Nama-Yatsuhashi) or baked hard. You might think Cinnamon is very western spice but I believe we started using Cinnamon quite a long time ago. It came from China and it still has the Chinese name ‘Nikkei/Nikki‘ as well as the western name.
The famous soft type Yatsuhashi is normally cut into a square shape and folded into a triangular by wrapping sweet Bean Paste inside. The spicy scent of Cinnamon is very appetising and it goes well with Tea or Coffee as well as Green Tea.
Cinnamon Mochi Wrap （八つ橋ラップ）
I made my version of Yatsuhashi in a slightly western appearance.