Appealing to fans of classic mochi and having reconciled the most sceptical with this form of glutinous-rice pastry, mochi in its iced version has become, in just a few years, an essential of refreshing breaks.
What about mochi
2,000 years old, this speciality has managed to establish itself as an essential of Japanese pastry over the centuries. Being one of the dishes mainly prepared for offering ceremonies and major traditional festivals, eating it quickly became popular, even if it remains more appreciated during important events.
In its original design, mochi is a base of glutinous rice crushed in a mortar, enclosing an azuki bean paste (Japanese red bean). Round and slightly flattened, mochi has a singular texture and a certain viscoelasticity that sometimes earns it a rather bad reputation. Beyond its look, which isn't unanimously liked, mochi is also responsible for a good number of choking incidents, sometimes fatal. This type of accident occurs mainly during the end-of-year holidays, when its consumption is very high.
Why does the iced version appeal so much?
Like many specialities, mochi couldn't escape being appropriated and adapted by the world's other cuisines, which would give rise to its iced variation. Iced mochi is said to have had its beginnings in the 1980s, but it's in recent years that the enthusiasm around this dessert has truly developed.
Iced mochi has the particularity of appealing both to fans of traditional mochi and the most sceptical about this speciality. While it may from afar bring to mind our very French macarons by its colour and shape, iced mochi hasn't lost everything of its original recipe. Indeed, the base of this dessert remains unchanged and the pounded glutinous rice inevitably serves as a coating. But the inside becomes more refreshing and is made of ice cream in multiple flavours. We'll find, for example, the timeless ones: chocolate, vanilla or strawberry; but also the more traditional ones: green tea, matcha or red bean.
Lightly dusted with cornstarch which gives it that fluffy side, it can be enjoyed with fruit coulis, melted chocolate or even whipped cream in its iced version. A good compromise to complete more classic desserts like the very fashionable café/thé gourmand, don't hesitate to add a few fresh fruits or almonds for even more sweetness.
Shall we give in?
In short, all the elements of iced mochi are invitations to indulgence. Its pastel-coloured look, its dough and its flavoured fillings, its freshness with every bite... how could you not give in?
Photo credits: Emily Leung / Vcarceler
