The other week I showed you pieces of mochi (rice cake) that was drying for kakimochi (rice cracker). The mochi pieces have to dry for a week so that there is no moisture when you fry them.
You are supposed to deep fry these, but I fried a couple of pieces in a tablespoon of heated oil.I then mixed 1 teaspoon of salt with 1/2 a teaspoon of matcha (green tea) powder.
The bigger the piece of mochi, the bigger the piece of kakimochi and the longer it has to fry. Some of the pieces that I fried were kind of thick, so the inside of the kakimochi was kind of hard but chewy.
Cook in the oil until a light brown. I used kome abura (rice oil) because I heard that this oil is great for frying--it fries things up really light.
After frying, take out of the oil and drain on a paper towel and then toss in the matcha salt mixture while kakimochi is still warm.
This was a delicious snack with some cold rooibos tea. I think it would also go well with beer.I think the next time I fry up some of this (since I still have quite a bit more,) I'm going to sprinkle sugar on it.
Wow...homemade kakimochi...never thought of this being made homemade before. Looks great Kat! :)
ReplyDeleteThanks Jenny! I hope you can try this at home, really easy once you wait the week :)
ReplyDeleteTake care.
Kat
So impressed with your homemade kakimochi! Where did you keep it for the week it was drying?
ReplyDeleteAnd the tea looks good, I never had that type before.
oh i miss mochi and kaki mochi so much!!! i really hope we can spend a vacation there in japan this summer :-)
ReplyDeleteThanks Lori...Right on the kitchen table, with a paper covering it so it could "breathe" but no dust could go on it! Now that it is dried, I put the rest of the pieces into a Tupperware and whenever I feel the urge for a snack, I'll fry some up :)
ReplyDeleteI hope you are prepared for humidity and heat, Dhanggit :)
Take care you two.
Kat
Sounds so cool! I am so impressed that you made your own!
ReplyDeleteThanks Jenndz! It was easy after waiting the week for it to dry :)
ReplyDeleteTake care.
Kat
Whoever owns this blog, I would like to say that he has a great idea of choosing a topic.
ReplyDeletethat looks good! i never knew you could do that with mochi. i just eat it without thinking about it. does it have a fried arare/chibi arare texture or the standard kakimochi available in hawaii?
ReplyDeleteHi Just me,
ReplyDeleteIt has a fried arare texture, like shrimp crackers, not smooth like regular kakimochi.
Take care.
Kat