"mochi" - sticky rice squares with red bean

a crunchy and chewy treat

If you've never tried "mochi" you have to try this!  You may have heard of ice cream mochi which is really popular right now - ice cream encapsulated by a chewy sticky rice exterior - but traditionally this Taiwanese snack is filled with red bean paste or sugared crushed peanuts.  The original mochi is steamed, therefore has a soft exterior; my mom has been making this baked version for as long as I can remember.  The baking creates a crunchy exterior which is a pleasant textural contrast to the sticky gooey inside.  The red bean paste has a subtle sweetness that will satisfy any sweet tooth without being cloyingly sweet.  Serving it warm minutes right out of the oven is the best way to enjoy it, but like any dessert, it's still delicious the next day!

I also realized today that this is a gluten and dairy free recipe.  Another popular trend!

Not a fan of beans?  Or you don't have red beans?  You can easily substitute something else such as jam, chocolate hazelnut spread, or even a cheesecake type filling.

what you need:

*for a 9 x 13" baking pan

• 400 g (1 pkg) glutinous rice flour 
• 2 eggs
• 3 tsp baking powder
• 1 pinch of salt
• 3/4 cup sugar
• 2 cups milk (I used unsweetened almond milk)
• 2/3 cup vegetable oil (mild tasting such as grape seed or canola)
• 2 cups red bean paste (purchased or make your own, see below)

this is a 8 x 8" square pan, recipe was halved

what to do:

1. Preheat oven to 375 F.  Line baking pan with parchment paper or grease generously with butter for easy removal later.
2. In a mixer, combine flour, baking powder, salt, and sugar.
3. On low speed, slowly mix in eggs, milk and oil.  Mix until a smooth batter forms.
4. Pour half the batter into the pan (it will seem like a thin layer).  Drop spoonfuls of red bean filling into the batter - try to make it evenly distributed but it doesn't have to be perfect.  Pour the rest of the batter on top and try your best to cover all of the filling.
5. Bake for 45 min - 1 hr, until golden brown on top and a toothpick comes out clean.  If a toothpick comes out clean but your top is not browned yet, just switch your oven to broil for a minute to get your crunchy golden brown top.  
6. Remove and cool for a few minutes - cut into squares while warm and enjoy!

Making your own red bean paste:

what you need:

• dried red beans
• water
• sugar
• brown sugar

what to do:

1. Rinse 1 cup of red beans thoroughly.  Put beans into a small pot with enough water to generously cover them.  Bring to a boil then remove from heat and drain.
2. Using the same pot, add fresh water just until beans are covered - bring to a boil and then turn down to simmer.  The beans will take awhile to cook until tender (about 20 - 30 minutes) - but make sure you check on them to prevent the bottom from burning.
3. Once the beans are tender, add 2 tbsp brown sugar.  You can add more or less according to how sweet you would like your filling.  Taste and adjust accordingly.
4. Turn off the heat and using a fork, gently mash the beans slightly.  It might seem like a lot of liquid but once the filling cools it will thicken.  You can store this in an airtight container in the fridge for several days.

rustic peach cobbler

serve alone or with a scoop of vanilla ice cream

Ontario peaches are in season and plentiful right now - these ones were slightly firm and perfect for baking. This cobbler is easy and not too sweet - and I added some graham cracker crumbs to the crumble for some added texture and sweetness.  It's a perfect ending to an end of summer dinner.

what you need:
*serves 6-8

• 6-8 peaches, still firm and not mushy
• 1 vanilla bean or 2 tsp vanilla extract
• 1/2 cup brown sugar
• 1 tsp corn starch
• 4 tsp cinnamon
• 1/3 cup whole wheat flour
• 1/3 cup graham cracker crumbs
• 1 cup rolled oats 
• 1/4 cup butter, cold
• salt

what to do:

1. Wash peaches and cut each peach into six wedges.  (Easiest to cut all around pit and twist into two halves, then cut into 3 wedges per half - turn the half with the pit so that the pit is down on the cutting board and cut until you hit the pit - the pit will then come out easily).  Place all the peach pieces into a large bowl.
2. Add the cornstarch, half of the brown sugar (1/4 cup), 2 tsp cinnamon, a small pinch of salt and scraped vanilla bean seeds and the remaining pods into peach bowl.  Toss to coat all peaches.  Set aside.                                                    



peaches tossed with brown sugar, cinnamon, cornstarch & vanilla

3. In a separate smaller bowl, combine flour, oats, graham cracker crumbs, remaining brown sugar, 2 tsp cinnamon, and a small pinch of salt.                                 
4. Cut butter into small cubes.  Using your fingers, work butter roughly into the flour mixture, incorporating until the crumble becomes lumpy with small pea sized butter pieces throughout.  
5. Tumble peaches into a baking dish and then sprinkle crumble evenly on top - doesn't have to be perfect.  This can be kept in the fridge until you are ready to bake it off, for about 25 minutes at 350 degrees F.  Check at around 20 min to make sure the peaches are fork tender and the crumble isn't burning.  Also, at the this point if there are parts of the crumble that look dry or like raw flour, put extra small pads of butter to these areas.  
6. Turn the oven to broil and watch closely - about 2 minutes - and remove when topping is browned and crisp.  Let it rest for about 10 minutes, then serve warm and enjoy!  

mini cheesecakes

i must say, these are so cute!

Item #2 from the shower - little mini cheesecakes!  These are so simple its crazy!  I got the original recipe from my friend Noreen (who loves food as much as I do!).  I added a lemony twist and they were really tasty!  They are a perfect few little bites, and very easy to eat - no fork required!

what you need:

*makes about 15

• 2 packages of 250 g light cream cheese (room temp)
• 2 cups graham crackers, crushed finely
• 3 tbsp brown sugar
• 1/4 cup unsalted butter
• 1/3 cup sugar
• zest of 2 lemons
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 2 eggs
• 1 pinch salt
• berries or chocolate shavings, for garnish

what to do:

*Preheat oven to 375 F

1. In a bowl, beat cream cheese and white sugar until fluffy and smooth.  Add the eggs, lemon zest, extracts, salt and beat until mixed well and smooth.
2. Melt the butter until softened but not completely liquid.  Add the brown sugar until dissolved, then add the graham cracker crumbs (these can be store bought...but actually crushing up graham crackers make a better textured crust).
3. Butter a muffin tin (or line with muffin cups) - and spoon about 1-2 tbsp of the graham cracker mixture to fill the bottom 1/3 of the muffin cup.  Pack it down gently with the back of a spoon.
4. Fill the rest of the muffin cup with the cream cheese batter.
5. Bake for about 12 minutes, or until lightly golden on the outside and a toothpick comes out clean.
6. Allow to cool for 10 minutes, then gently pop them out by running a butter knife along the sides.  (if you used muffin cups they will just come easily out).
7. Refrigerate for at least 4 hours - they can be made a day or two ahead of time.
8. Garnish with berries or chocolate curls right before serving.  Enjoy!

fruit skewers - another really easy but pretty dish!

happy bride and bridesmaids