Yet again my craving had taken over me. I did promise that this space won't be that 'yet-another-food-blog' again, but I'll be lying if I don't post this up since this is exactly what I did this weekend. So this time, mochi and bread. Why? Just because...but I can guarantee you that it is super yum ❤
So, the easiest way to tackle the craving that I currently have is by doing a facelift of Erin Christ and Arman Liew single-serve cinnamon roll. Mainly because it is the fastest way to get your dessert (or snack) and maintain your portion control! For this recipe that I developed, I decided to create hōjicha roll with mochi filling, sprinkled kinako flour to nail the creamy texture in each bite. This means, each your bite will have fluffy, chewy, and creamy texture... ALL.AT.THE.SAME.TIME! If that is not a win, I don't know what is. I adopted mochi recipe from a great friend of mine which can be found here. Many aren't familiar with the stuff I use, so let's go through them, shall we?
Hōjicha is another form of green tea that is very readily available, nowadays. It has its own flavour personality as it they are roasted in a porcelain pot over charcoal, unlike other green teas that are usually steamed. The distinct reddish-brown colour and aromatics characteristics are the results of the tea fired at a high temperature.
As for mochi, the Japanese origin rice cakes mainly made of 'mochigome', a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. Traditionally, the rice is pounded into paste and molded into the desired shape in a ceremony called mochitsuki as well as made readily available and eaten during the Japanese New Year. They are usually married up with kinako, which is a straight-up roasted soybean powder. I am very much aware that this is the middle (or closing in to the end) of the year. But hey, the heart wants what it wants!
Without further ado, here is the recipe y'all...
Hōjicha Rolls with Mochi Filling and Kinako powder
¼ cup self-rising flour
3 tbsp Natural Greek Yoghurt (any plain yogurt can do)
1 spritz cooking spray (can substitute for coconut oil or butter)
½ cup glutinous rice flour
1tsp glucose syrup
½ tsp sugar
¼ cup water
¼ cup soybean
¼ cup thick cream
1 tbsp powder sugar
1 tsp vanilla essence
¼ Jifs Marshmallow Spread
Preheat the oven to 180C/350F.
Prep your ramekin (or baking medium of your choice) with cooking spray.
In a mixing bowl, add your flour with yogurt and mix well. Then, using your hands, form into a ball of dough.
On a lightly flour a kitchen surface, transfer the ball of dough onto the floured surface.
Using your rolling pin, roll dough into a rectangular shape, approximately 3 inches by 6 inches.
Combine all the ingredients in a heat-safe bowl and mix well until combined.
Cover bowl lightly with cling-wrap and heat using a microwave for 60sec. Take the bowl out of the microwave, stir the mix with a spatula. Be careful as the bowl will be very hot at this point.
Place the cling-wrap back again and microwave for another 90sec.
Take bowl out and stir again with the spatula. Again, be careful as the bowl is VERY hot by now.
You should have a translucent looking mixture that is dense. Transfer mixture to a work surface that has been coated generously with potato starch.
Coat your hands and rolling pin with more potato starch to prevent the mochi from sticking. Be mindful when handling the mochi as it is very hot.
With the rolling pin, gently press and roll the mochi into a thin rectangular of 2.5 inches by 5.5 inches.
Place the mochi on to the rolled dough.
Assembling and baking the roll;
cut the rectangular mochi and dough by the long side in half.
Roll the first rectangular tightly.
Once reaching the end, attached the end of your roll on to the next rectangular.
Continue rolling until the end.
Place your roll on to the greased ramekin and bake for 15-18 minutes.
Take out and cool before placing any topping.
Roast soybean using a pan on the stove using medium-low heat.
When soybean has turned golden brown, remove from heat and let cool.
Once cooled, blits roasted soybean into powder.
While your roll is baking, mix thickening cream, sugar, and vanilla together.
Whisk until the mixture thickens
Fold in Jifs into the mixture.
Place cream on to cooled bun and topped with kinako powder.