mochi


a couple of nights ago, my mom’s church group had dinner in our place to celebrate the birthdays of all the april celebrators. there were four of them for this month (including my mom) and each brought something to the table. obviously it became an eclectic spread, from my mom’s roasted chicken and vegetable salad, to puto and dinuguan, pancit palabok, siomai, ice cream sherbet (which will have a separate blog post), boiled peanuts, and lots of fresh mangoes.

they also had some native delicacies bought from susie’s, some leftovers of which i saw in our ref today: mochi.

are you familiar with these? they look like gyoza, but really they’re just made of rice flour and stuffed with a sugary bean paste similar to what you find in chinese buchi. (remember this post on stuffed palitao? well, it’s something similar but not exactly the same, but it is very good. okay, i’m not much into sweets so maybe two or three is enough 😛 the “latik” or coconut cream is not too sweet but provides the richness that cuts through the sweetness (did that make sense?). i decided to eat these with some mango slices for tartness and an additional layer of flavor. as we all know, mangoes go perfectly well with coconut-based rice puddings, cakes and other delicacies.

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3 Comments Add yours

  1. Guagua Girl says:

    hmmm, i want some. i may have had the japanese version of this but it certainly didn't have the coconut “sauce” with it (BTW, that looks more like gata (first press coconut milk) rather than the brown latik). looks like it's fried? or is it boiled like palitao? what's inside? mongo?

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  2. Betis Boy says:

    i think the filling is made of bean paste with muscovado sugar. it is quite brown. the filling tastes like that of the chinese buchi, but a bit sweeter. yup, the latik is very thick, but very light and airy the same time, like the consistency of whipped cream.

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  3. Betis Boy says:

    i think it's cooked exactly like gyoza. boiled/steamed in some water, then lightly toasted in the same pan.

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