Genmaicha Mochi Tong Sui
NICOLEYONG93
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NIKO NEKO
As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.
"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."
Nicole / @nicoleyong93
Instagram: nicoleyong93
INTERVIEW WITH @NICOLEYONG93
MOKUREN / Genmaicha imparts a strong rice cracker-like flavour and toasty aroma to the mochi, with a slight umami aftertaste, and with each bite, you can taste both green tea and roasted brown rice! I think it kind of goes well with the taro balls and brown sugar soup as well.
For the soup, instead of using just brown sugar as the base, I added NANTEN / Genmaicha Tea to further enhance the Genmaicha flavour of the overall dessert.
RECIPE
Serving: 1 bowl
Preparation time: 10 min
Cooking time: 20 min
Total time: 30 min
Ingredients
Ready-made Taro Balls
1 NANTEN / Genmaicha Tea Bag
1 tbsp Brown Sugar (or any other preferred sugar)
150ml Water
2 tsp MOKUREN / Genmaicha Powder
30g Sugar
30g Tapioca Powder
300ml Oat Milk (or any other preferred milk)
Edited Dried Roses (optional)
Method To Assemble
- In a pot of boiling water, gently lower the taro balls (as many as you like) in. Add 2 tablespoons of cold water when the taro balls float. Then continue cooking for 2-3 minutes. Put taro balls into a bowl of iced water and set aside.
- In a bowl, add brown sugar and one NANTEN / Genmaicha tea bag. Add 150ml of hot boiling water and stir until the brown sugar dissolves. Set aside.
- Fill the Matcha Whisking and Measuring Cup with 300 ml of oat milk. Sift in MOKUREN / Genmaicha Powder and mix until well combined.
- Pour the mixture into a small pot, add in sugar and tapioca powder. Mix until well combined.
- Cook over low heat and stir continuously until the mixture starts to thicken.
- Remove from heat and stir vigorously until it becomes smooth and thick.
- Remove NANTEN / Genmaicha tea bag from the brown sugar soup and gently pour the mochi in.
- Add in the taro balls and sprinkle with edible dried roses as a finishing touch.
SHOP MOKUREN / GENMAICHA POWDER HERE
SHOP NANTEN / GENMAICHA TEA BAG HERE
SHOP Matcha Whisking & Measuring Cup HERE
