Recipe: passion fruit mochi
Before I forget, I wanted to share my composite of the eclipse so you could get a feel for the whole progression. It’s kinda cool and especially great to show and explain to kids, big and small.
starting at 6:31 pm (MDT) and ending 8:13pm (MDT)
Last month, I got a super sweet email from Viva Singer, a reader who told me that her office in Montreal loves to check out the recipes on use real butter and that everyone at work thinks Kaweah is adorable. As a thanks for sharing recipes, she wanted to send me a dog collar for Kaweah, because that’s what her business, Hot Dogs All Dressed, makes – beautiful, hand-crafted collars for dogs and cats. I said it wasn’t necessary to send Kaweah anything because she’s such a hillbilly dog, but that I’d love to donate one to a dog at my local shelter and perhaps arrange for a giveaway on the blog.
what viva sent me: the waterproof hydro (red with daisies) and the leather (black with hearts)
Viva mailed two durable, quality collars for Kaweah to model and said if she really liked one, she could keep one and give the other to a shelter pup. Kaweah is as fashion-ignorant as I am. She would only want a collar if it were made of meat, cheese, apples, peanut butter, well… food. But we took her for a walk wearing the nice black leather collar studded with shiny red hearts. She looked so hip!
i… i… i wanna go swimming
Once we arrived at the lake, it was obvious that Kaweah intended to go for a dip. I had anticipated this (she’s a lab, of course she’s going to want to go swimming) and brought the hydro collar along.
jeremy fastens the hydro collar while kaweah patiently waits
she fetched sticks
and she kept going back
These are lovely collars that can be custom-made to order and Viva was kind enough to offer me five dog or cat collars to give away to five of my readers. I, in turn, will ask each winner to name a local animal shelter to which I shall donate $20. Hot Dogs All Dressed works a good bit with their local rescues, so they thought this was a terrific idea. Kaweah agrees.
1) To enter, please leave a comment sharing why you love your pet by 11:59pm (MDT), Friday, June 1, 2012.
2) One entry per person (multiple entries will be disqualified).
3) Anyone can enter, but the animal shelter selected to receive a donation must be in the US or Canada.
4) Winners will be selected at random (by Kaweah) and announced next week.
5) Good luck!
Full disclosure: Hot Dogs All Dressed donated seven collars to me to donate and give away with no obligation and no compensation. All opinions expressed here are my own.
not too shabby!
I had blogged a chocolate mochi cake in April, but during my search for a recipe, I came across another recipe that caught my fancy. It was for a guava mochi and the recipe was even more simple than the chocolate mochi cake! A footnote at the bottom stated you could substitute passion fruit juice for the guava juice to make passion fruit or liliko’i mochi. So, you know where this is going…
four cups of passion fruit pulp, glutinous rice flour, and sugar
the cause of much unnecessary controversy
Now, this needs to be said, because some gluten-free people completely freak out when they see glutinous rice flour and assume it has gluten in it: GLUTINOUS RICE FLOUR CONTAINS NO GLUTEN. It’s an unfortunate naming convention to describe how damn sticky this stuff gets. Glutinous rice is sticky rice.
The passion fruit juice isn’t something that I come by easily around here. Most of the time I have to make it from frozen passion fruit concentrate that I find in California and hoard in my freezer. But I happened to have four cups of real passion fruit pulp in my freezer which I ran through my food mill to end up with about 2.5 cups of precious liquid gold.
keep at it and squeeze every drop out
the power of the sun in a pyrex glass
I’ve had liliko’i mochi from the Hilo Farmer’s Market before, and I remember that it was chewy, sweet, and a little tart. I probably should have diluted the passion fruit juice with some water and perhaps a little sugar, but I didn’t. I mixed straight juice in with the rice flour and the sugar, poured it into a baking pan, and baked it.
pouring passion fruit juice
mix until smooth
pour batter into a greased pan
This is sticky stuff. The edges came out a little crisped and browned – hard and verrrrry chewy. I trimmed the edges off to nibble on later because I didn’t want to give that away to friends (tough to chew).
trimming the edges
When you slice the mochi, it’s advisable to clean the sharp knife off periodically or else it just sticks to everything and mashes the mochi rather than making a clean and desirable cut. I cut mine into tiny squares because they were intensely passion fruity. They were on the tart side, like make-your-salivary-glands-go-nuts tart. So perhaps next time if I ever get my hands on more passion fruit pulp, I will try to dilute with water and a little sugar until it tastes like a real juice. Then dust the pieces in cornstarch or potato starch – anything to keep them from sticking to the rest of the world.
set on wax paper or else they’ll stick to more things
dust in cornstarch
My pure passion fruit purée made for very intense nuggets of bouncy mochi sunshine (it’s the word that one must associate with passion fruit). The texture was just right, a good solid chewiness that broke down easily between my teeth. The flavor, while strong, was nice and tart and sweet such that a little bite-size piece was more than enough to satisfy.
sunshine in a bite
Passion Fruit Mochi
from the Honolulu Star-Bulletin
1 1/2 cups sugar
2 cups (8.25 oz or 240 g) mochiko (glutinous rice flour)
2 cups passion fruit juice
1 cup cornstarch
Preheat oven to 350°F. Grease a 9- x 9-inch baking pan. Combine the sugar, glutinous rice flour, and passion fruit juice and mix until smooth. Pour batter into the baking pan and bake for 1 hour. Remove from oven and let cool. Cut mochi into pieces and dust with cornstarch to prevent sticking.