Happy Lunar New Year, friends! It’s been kind of a long week, so I won’t write too much today. Instead, I’ll just leave you with this super easy-peasy recipe for the quintessential LNY dessert — cute little teeny mochi, up on Food52 today. I was absolutely thrilled with how these came out. The only variations on mochi I’d made in the past were nian gao, which is a bit cakier, since it’s baked uncovered, and butter mochi, which is quite a bit oilier, because … butter. These are made tightly covered with foil, and they came out of the oven dreamily soft but still chewy, substantial but still light, with just the right amount of sweetness. And cutting them up and powdering them made me feel like an old-timey red-and-white-stripes confectioner.
You can do so much more with this blank canvas recipe, too. I made another batch using one teaspoon of matcha powder (whisked into the dry ingredients) and 1/4 teaspoon of almond extract (added to the wet), and was obsessed with them. (Not shown, because our carbon monoxide alarm went off just as they went into the oven … a story for another day… and they came out looking kind of special.) I’m also kind of dying to try it with rosewater? (Turkish delight, but MOCHI.) So many possibilities.
TGIF and happy Year of the Horse!