To celebrate Heavensturn (New Year) in Eorzea, Lemon Drop has prepared one traditional mochi inspired by the event art (dango) and one that blends both Eastern and Western food and resembles the cut mochi thumbnail.
- 100 g rice flour
- 100 g glutinous rice flour
- 320 ml water, divided
- 40 g caster sugar
- 30 ml mirin
- 30 ml soy sauce
- 16 g cornstarch
- 5 eggs
- 113 g unsalted butter, melted
- 5 ml vanilla extract
- 6 g salt
- 355 ml coconut milk
- 454 g caster sugar
- 454 g mochiko flour
- 5 g baking powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mitarashi Dango makes: 16 balls
Butter Mochi makes: One 9x13" or 23x33 cm pan
For the dango, in a medium bowl, combine the flours and half of the water. Stir until a ball begins to form, then knead it until it becomes smooth, about 5 minutes.
Roll the ball into a snake and then cut it into approximately 16 equal pieces. Roll the pieces into balls to shape the dango.
Bring a small pot of water to a boil, add the dango and wait until they float to the surface. Cook them for another 2 minutes. Transfer the cooked dango to a bowl of ice water and set them aside to cool.
To make the glaze, whisk together the remaining water, sugar, mirin, soy sauce and corn starch in a small pot.
Set the pot over medium-low heat until it comes to a boil and thickens, about 5 minutes. Remove the pot from the heat and set it aside.
Drain the dango and skewer three on one bamboo stick. Grill or torch the dango to achieve a slightly burned surface.
Pour on the glaze and serve.
For the butter mochi, preheat the oven to 350°F/176°C and line a baking dish with parchment paper.
In a large bowl, whisk the eggs until they are well beaten. Add the butter, vanilla, salt, sugar, coconut milk and whisk until the sugar is completely dissolved. Add the flour and baking powder and stir until the batter is smooth.
Pour the batter into the pan and give it a shake to even it out. Bake for 30 minutes, rotate the pan and bake for another 30 minutes.
Remove the butter mochi from the pan by lifting the parchment paper and allow it to cool to room temperature on a wire rack. Cut and serve.
This recipe was developed by Lemon Drop for her blog, A Recipe Reborn. It reflects dishes from the video game Final Fantasy XIV.