Glutinous Rice on adventures of an omnomnomnivore in NYC

Recipe: Red Bean Mochi

Fri, 19 Nov 2010 08:23:06 -0500

Inspired by the plethora of kakanin rice cake sweets at Dia de los Difuntos, I decided to make some glutinous rice flour treats of my own. Enter the red bean mochi.

Mochi is a Japanese sweet with dough made from sticky (glutinous) rice flour, filled with red bean paste, strawberries, ice cream or other fillings. Traditionally, mochi is made in a ceremony called mochitsuki, where glutinous rice is soaked overnight, then pounded with a large wooden mallet. While one person wields the mallet, another person turns the mass of rice. They must keep a steady rhythm to avoid injury! You can check out a high-speed demonstration of mochi pounding in this video.

An Un-American Halloween: Dia de los Difuntos

Sat, 06 Nov 2010 15:25:55 -0400

While all my stateside friends were partying for Halloween in scandalous, ironic and/or terrifying costumes, a couple of my classmates organized an event with a decidedly more serious tone. Dia de los Difuntos (Day of the Dead) is commonly celebrated on November 1 in former Spanish colonies, coinciding with All Saints Day in the Catholic church. For the occasion, Caro and Rae organized a gathering that combined traditions from their respective countries of Ecuador and the Philippines. Most interesting, you could see how Spanish missionaries were able to integrate elements of Catholicism with indigenous practices of ancestor worship.

Recipe: Matcha Green Tea Mochi Cupcakes with White Chocolate Ganache

Thu, 13 May 2010 17:49:09 -0400

A couple months ago, I embarked on a mission to clear out my freezer and cupboards before moving. I stopped buying pantry items, and only allowed myself purchases of produce, dairy products and occasionally starches, like rice or pasta. Within weeks, I had finished all the random cuts of meat in the freezer, and had baked through all my bread and all purpose flours. This Iron Chef-esque exercise also forced me to come up with new ways to use esoteric ingredients like harissa (a North African chili and red pepper paste), chickpea flour (for Indian pakoras) and pomegranate molasses (a byproduct of my one-time obsession with tagines). Some of my experiments were successful (horseradish-sharp cheddar bread was a win), and others were not as good (horseradish cream and pomegranate molasses sauce was pretty fail). But hey, I was the only one around to witness my mistakes, and I never botched a dish so badly that I was unwilling to eat it myself.