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I was first introduced in Little Tokyo to Mikawaya, which makes mochi ice cream and other types of mochi, daifuku (mochi with bean paste filling), dango (like small flavoured mochi) and other interesting things like butter mochi and mochi moulded into different shapes.
The ice cream was my favourite though. They had quite an array of flavours, from vanilla, green tea, peach, to chocolate, coffee, pistachio...the outside is basically flavoured rice dough, kind of chewy/doughy/glutinous in texture, while the inside is ice cream. The best part is, it's okay even if the ice cream melts! As long as you take care not to let it splatter.
Since then I've found certain types of mochi ice cream at Oriental stores, most commonly those made by 'Lotte' a Korean/Japanese brand. A common one is known as 'Yukimi daifuku'
There's this one I like to get...there's no English writing on the packet at all, but from the taste I think the outside is mung bean flavoured or something similar (dark green coloured) while the inside is a pinkish-brown, and tastes a bit like red bean. Either way it's delicious, unique but very satisfying.
I absolutely love mochi, daifuku, and mochi ice cream.
In fact, I love most traditional asian style desserts because they're not sickeningly sweet. If I had the choice between dorayaki and a Little Debbie cake, the dorayaki would win hands down every time.
the outside is basically flavoured rice dough, kind of chewy/doughy/glutinous in texture
That's an excellent description and it's what I don't like about mochi - it reminds me of deep fried ice cream (which I also don't much like).
Quote:
Originally Posted by gallowsCalibrator
I love most traditional asian style desserts because they're not sickeningly sweet.
That's funny - I always think first of Indian desserts which are known to be cloyingly sweet, but you're right, too, that many Asian desserts aren't sickeningly sweet.
I was first introduced in Little Tokyo to Mikawaya, which makes mochi ice cream and other types of mochi, daifuku (mochi with bean paste filling), dango (like small flavoured mochi) and other interesting things like butter mochi and mochi moulded into different shapes.
The ice cream was my favourite though. They had quite an array of flavours, from vanilla, green tea, peach, to chocolate, coffee, pistachio...the outside is basically flavoured rice dough, kind of chewy/doughy/glutinous in texture, while the inside is ice cream. The best part is, it's okay even if the ice cream melts! As long as you take care not to let it splatter.
Since then I've found certain types of mochi ice cream at Oriental stores, most commonly those made by 'Lotte' a Korean/Japanese brand. A common one is known as 'Yukimi daifuku'
There's this one I like to get...there's no English writing on the packet at all, but from the taste I think the outside is mung bean flavoured or something similar (dark green coloured) while the inside is a pinkish-brown, and tastes a bit like red bean. Either way it's delicious, unique but very satisfying.
That's funny - I always think first of Indian desserts which are known to be cloyingly sweet, but you're right, too, that many Asian desserts aren't sickeningly sweet.
The occasions where I've gotten to taste authentic Indian desserts, I found them to be way too rich and sweet. I love the subtle sweet flavor that asian style desserts tend to be.
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