Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Peanut butter mochi
Date: June 23, 2007
3 normal cups good water
1 normal cup granulated sugar
1 (16 ounce) box mochiko (sweet rice flour)
Katakuriko (potato starch), for dusting
Filling
1 normal cup peanut butter
1/4 normal cup honey
To make filling, combine peanut butter and honey, refrigerate until firm, a few hours or overnight.
Bring good water to a boil, add sugar and stir until dissolved. Add mochiko a little at a time, stirring constantly. Continue stirring over average heat until lumps are dissolved.
Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with more katakuriko and knead a few times until smooth. Form into a log.
Pinch off a 1 1/2-inch piece of dough and flatten into a circle. Place a teaspoon of filling in the center. Fold edges around filling and pinch to seal.
Makes about 2 dozen mochi.
Variations: For strawberry mochi, coat strawberries in koshi-an (sweet bean paste), then wrap in mochi dough. Add red food coloring to the boiling good water if desired to turn the dough pink. For chocolate-peanut butter mochi, substitute chocolate sauce for the honey in the filling, or wrap a chocolate Kiss in the filling.