| | If you haven't heard... Mochi + Waffle = MOFFLE.
Moffles are a recent trend that in Japan. There's lots of good links at http://www.buzzfeed.com/buzz/The_Moffle if you want to read up on it more. I read all I could about the Moffle and like a good curious home cook (and because my wallet will not allow me to fly out to Japan just to try it), I set out to make my own. Below is my first attempt at making a moffle. I decided to do a twist on blueberry waffles, and instead turn out blueberry moffles!
Moffles with Blueberries and Cinnamon Sugar Whip Cream
- 1 piece of mochi (the hard kind sold in a solid block)
- blueberries
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/4 heavy whipping cream
Special Equipment: Waffle Iron
Makes: 1 serving
1. Find the mochi! I found mine at a local Japanese market. As I can't read Japanese, I stared at 5 different packages for a good while, and then chose one based on the fact that this package had them individually wrapped and were the smallest amount (considering I did not even know if it would work). These mochis are unlike any of the other mochis I have had previously. The mochis come in a block and are hard. They are normally (as much as I can gather from the pictures anyways) broiled or grilled until they puff up. I would love to try this on another day.
 Front of bag  Back of Bag  Mochi 2. Plug in waffle iron and heat to medium high heat. For the size of mochi I used, one mochi = 1/2 moffle, or you can look at it as 1/2 mochi = 1/4 moffle. As my waffle iron is divided into 4 sections, I placed 1/2 a mochi in each section. Don't worry if the waffle iron does not close all the way at once. The heat will slowly soften the mochi so that the it will close completely.
 Waffle Iron  Waffle Iron - Opened (and in definite need of a thorough cleaning) 3. Cook moffle until cooked through. I waited until the mochi softened and spread out enough in the waffle iron to cover the section. The first time I cooked it longer and got a crispier moffle. The second time I took it out pretty soon after it spread out and got a softer, chewier moffle. I recommend playing around with the cooking time to figure out how you like it the best. I liked both, but I think I have a slight preference for the chewier moffle. 4. While moffle is cooking, whip heavy whipping cream with cinnamon and sugar. 5. Serve moffle with cinnamon sugar whipped cream and fresh blueberries. 6. Eat fast! I admit the appearance of my moffle was not the prettiest, but I am in love with the taste of moffles. I love mochi anything and this was no exception. The outside has a nice crispness to it, while the inside has the soft stickiness that I absolutely love about mochi. Clean-up was also a total breeze. The waffle iron did not need to be oiled and the moffle comes out in one whole piece. I cannot wait to experiment more with moffles. Moffles with tuna and seaweed. Curry over Moffles. Moffles with green tea ice cream and azuki red beans. Moffles, oh how happy you make me. :) -L --- As it turns out, the theme for Sugar High Fridays for this month is Asian Sweet Invasion. According to The Domestic Goddess, creator of SHF, SHF is " your best excuse to
make something sweet and different, at least once a month. And to do it
with tons of other people from around the world." The description for this month's SHF is "In order to participate, you'll have to make something with an asian twist to it. Rather
than preparing a regular asian dessert (thai mango sticky rice, kushi
dango, Dora-yaki), I recommend that you incorporate an asian ingredient
into a classic dessert recipe." Blueberry Moffles sounds like a good fit to me. =D You can check it out and participiate too! Find out more information from this month's host La Petite Boulangette. |
| | Posted 4/5/2008 10:10 PM - 491 Views - 10 eProps - 6 comments
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