Meet mochi’s Filipino cousin - Palitaw. This chewy mochi is tossed in coconut & sprinkled with toasted sesame seeds and ...

In attempting to cook for myself, and in turn cultivate the comfort that I was once given, it became apparent that growing — ...

The rice is first steamed and then pounded and mashed. Mochi-pounding at a shrine in Tokyo The resulting sticky rice mass is then formed into the final mochi shape and baked or boiled. Families ...

The difference is that Japanese rice cakes are made from sticky glutinous rice while Korean rice ... How about your hometown, Mr. Tsujii? Tsujii: The recipe for Sendai zoni or rice cake soup from the ...

Nestled in an old apartment complex in Hanoi, an 85-year-old vendor’s sticky rice ice cream and Thai dessert shop has become ...

Instead of using sticky rice (“mochigome”) that is the usual choice for the dish, in this recipe, the rice cake is placed on regular non-waxy rice (“uruchimai”) and then cooked.

To make the cake bars, line a 20x30cm/8x12in baking tin ... They should stick straight to the sticky mixture. Finish by adding mouths with the black writing icing. Leave to cool and firm up ...