Foodie Friday: Mochi Donut

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Checking out... Mochi donuts: mini donuts made with mochi and filled with cream I know what you're thinking...How can mochi be made into a donut? Well, these cute treats can be found at Mochi Cream bakeries. Instead of the usual outer dough layer, the donuts feature a covering made from glutinous rice. They must add something to harden the texture, though, to give it shape. Maybe a type of glaze? Inside, there is a flavored cream layer, similar to that found in a cream puff. Of course, … [Read more...]

Foodie Friday First: Mochi Sesame Ball

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Mochi sesame ball: a sesame ball made¬†mochi-like You would think this would be a big hit with me. I've blogged before about how I enjoy both mochi and sesame balls. I picked up this treat at the local bakery, but it didn't pass with flying colors. The big disappointment was the texture of the mochi. It didn't have the chewy consistency. Instead, it was harder and drier. I'm also used to the bright pop of white sesame seeds, and it didn't deliver on that either. Verdict: A thumbs-down … [Read more...]

Foodie Friday: Taiwanese Meatball

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Taiwanese meatball (ba wan): steamed gelatinous dumpling My husband loves these meatballs, but I still think they're an acquired taste. They have a savory filling (usually of pork, bamboo, and mushrooms) that's wrapped in a steamed outer shell. Unlike the firm texture of wonton skins, the outer covering yields a gooey texture (because it's made from sweet potato and rice flour). Think: mochi, but with a saltier inside. The meatballs are quite big, larger than their Italian counterparts, … [Read more...]

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