A few of you have asked me previously about my diet, and why I blog about breakfast and dessert specifically. I must say, I have recently made a minor, albeit profound change. To sum it up, I adopt a mostly plant-based, whole foods diet. The main reasons for this are:
Why the deprivation? Meat tastes the best!! I modified my ‘About and FAQ’ page to cover a few points, but the above links are what induced a fixated curiosity on our warped nutritional conventions in the 21st century. So go ahead, click click click. On all the links.
Despite everything I say on adopting this diet, part of me feels a little sad because I do still eat a little meat, rendering my conviction less extreme, less concrete. It’s cultural convention to eat meat prepared for you, say, by your genius cook of a grandmother. This is why I still eat meat, albeit much less, replacing most of it with more starch and vegetables. And you know what? I haven’t felt better. Since the difficulty is justified, for reasons both ethical and environmental, ‘plant-based’ no longer carries the weight of ‘deprivation’ anymore. It really doesn’t. And I’ve finally come to realise that this is the right thing to do. If any of you have a similar experience with this, I’d love for you to share.
The second bit on why I choose to blog about breakfast and dessert specifically is also in the FAQ. I mean, my sweet tooth obviously deserves a bit of criticism. So check out the page for all that jazz as well.
Ok. Let’s talk about mochi!
Actually, I don’t know why that elicited an exclamation, because truth be told, I never was the biggest fan of mochi. I honestly just felt like trying something a little different. Increased exposure and this experiment indeed reversed my dislike.
Mochi is a delicate Japanese dessert, its name being derived from the type of flour used to make it– mochiko (rice) flour. Plus points for anyone who would potentially benefit: rice flour is gluten-free, with a substantial amount of niacin and B6. Amazing how it still yields such a chewy texture after being combined with the other ingredients. Typically stuffed with this divine, sticky red bean paste, but I changed it up just a little, deciding instead to fill it with homemade kaya (pandan spread). Weaved nostalgic taste into a minor innovative tweak. Each bite was sticky, slightly chewy, and bursting with the earthy, coconutty goodness of kaya.
Kaya Mochi (makes around 10 depending on how big you like them, mochi dough recipe)
160g mochiko (rice) flour
180g icing sugar
300ml (1.25 cups) water
cornstarch for dusting
8-12 tsp kaya
Ready a large bowl full of cornstarch for dusting your hands and the mochi.
In a saucepan, whisk together the flour and water. Turn the stove heat to medium, add the sugar, and use a wooden spoon to continue stirring. Cook the mixture until it starts to look almost gelatinous, around 7-10 minutes. You will see the mixture thicken, and look slightly glassy on top. Leave to cool for another 10 minutes before touching and fiddling. Dust your hands with cornstarch, then scoop a bit of the mixture with a teaspoon. This bit onwards is a slightly sticky ride, but it’ll be worth it! Roll between your palms until you get a smooth, white ball. Use your fingers to flatten it a little, and place a tiny dollop of kaya in the middle. Gently pull the sides over the ball, and gently roll the mochi again to get an even sphere.
Dust with a mix of cornstarch and icing sugar before eating. Store in the refrigerator for up to a couple of days.