poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

The Mochi Ratio

4 Comments

I’ve blogged previously about the Taiwanese obsession with chewy things, such as bubble tea. One of these chewy treats is mochi. Imported from Japan, mochi is glutinous rice flour that’s been pounded to a elastic doughy-ness and filled with something sweet, like peanut, black sesame, or mung bean. At our local market in Taipei, you can buy the glutinous rice dough separate from the filling, in order to make your mochi with the ratio to your liking. For instance, if you’re not a big fan of the chewy flour, then take a small amount of the glutinous dough and cover it with a lot of peanut and sugar powder. You can customize your mochi to your very own mochi ratio!

mochi

Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

4 thoughts on “The Mochi Ratio

  1. omg so Q.

    no idea how to spell that.

  2. p.s. the third picture is cute!!! looks like your new camera is treating you well.

  3. This looks amazing! I loved your instructions 🙂

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