You will be warmly received with a cup of tea, sweet
bean mochi and Aloha.
Red
bean mochi and red beans scattered in my ice kachang were some of my favourite desserts as a child, ones I appreciate now more than ever in London, where Asian desserts are still rather uncommon.
Not exact matches
One of the many Japanese confections such as daifuku, that is
mochi stuffed with sweet fillings, like sweetened red
bean paste, is very popular around the world.
The sides included lotus root salad, enoki mushrooms and Szechuan long
beans, and featured a dessert of red
bean ice cream, green tea
mochi and vanilla
bean crème brulee.
There are traditional as well as French - influenced pastries and desserts using classic ingredients such as
mochi, adzuki
beans, matcha, sesame, etc. — all of which are beautifully presented.
Although it kind of makes sense because I grew up eating azuki
bean paste stuffed in
mochi and it's super sweet.
Repeat the rolling until you have used up all the
mochi and red
bean paste.
Pinch the
mochi all over the red
bean paste until the paste is completely covered by the
mochi.
Beans don't scare me in a sweet recipe (I love
mochi!)
It's black Hokkaido - milk soft serve made with Nama chocolate and soy
beans, dressed with chewy
mochi squares and puffed rice, and swirled high into a charcoal waffle cone.
Glutinous rice is the key to
mochi's distinct chew, and the flavored filling, red
bean paste in this case, is the secret behind its tinge of sweetness that never cloys but always lingers.
I still prefer their
mochi, but for fellow lovers of green tea or red
bean ice cream — these didn't disappoint!