Mochi Mondays #1: Vanilla Ice Cream Cookie Mochi

Last week I mentioned about my favorite mochi ice cream, so since I was able to make mochi already I decided to challenge myself and make different mochis every monday! dun dun dun… presenting MOCHI MONDAYS! ^___^/

my first mochi ice cream!

                 my first mochi ice cream!

So for the first Mochi Monday, I made vanilla ice cream cookie mochi! I used a different recipe from chapssaldeok I made last week – this recipe is specially for mochi ice cream 🙂 Continue reading


Chapssalddeok (Korean mochi) with mungbean filling

mochi with mungbean fillingI was looking for recipes of rice cakes that I can make for this year’s Chuseok and I saw these colorful and fluffy-looking chapssalddeok! I based the recipe from here but tweaked it a little for the mungbean filling 🙂

I sure didn’t hear about chapssalddeok in the past but when I read it was Korean style mochi, I was so excited! I tasted mochi ice cream years ago but sadly the shop selling them closed :/ and since then I wanted to make mochi for myself to satisfy my cravings. Voila! Here it is!

Mochi, or chapssalddeok, is a rice cake made from glutinous rice and has a soft and chewy texture. They are usually in the form of balls served with different fillings such as mungbean, chocolate, custard, and of course ice cream!

the rice cake that started it all ^^

               [screencaps from exo next door]

I crave for them ever since I watched EXO Next Door. Yup! Chapssalddeok a.k.a. the rice cake that started it all ^^ Now I’m all set! I just need EXO to live next door!

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Baking finds Part 1

stuff I bought :)

                             stuff I bought 🙂

Every time I go to this mall nearby, I make it a point to pass by the bakery supplies store. It’s my grown up toy store nowadays ^__^ When you’re in your favorite shop, you can’t help but look at each stuff and think “This looks so cool, I need this!” or “This so cute, I need this!” or “This so funny, I need this!” ^__^

I only had the usual stuff in mind like confectioner’s sugar for icing, vanilla for stock, and a reusable icing bag. But once you’re there you feel like you need to buy lotsa stuff (or anything) like the silicone brush for easy coating, or an offset spatula for finishing your icing.

I was about to buy the usual 1-pound pack of confectioner’s sugar but I saw this BIG 5-pound bag. Its price is just about 3x the smaller pack – which means I can save money enough for me to buy 2-pounds! That’s a lot of savings, plus I thought since it’s sugar it won’t expire that fast so it’s safe to stock! Now I have to find a large container for it :))

There are a lot of recipes I want to try but I skipped on because I thought I won’t find the ingredients here, but to my surprise I found them in the store! I found glutinous rice flour which I can use to make mochi ice cream, and lots of Korean rice cakes. I wanted to make mochi ice cream for a while now but I thought I had to find a specialty Japanese store to buy shiratamako (Japanese short-grained glutinous rice flour). Since I can’t find it in supermarkets here (and I was so desperate to make it), I planned to buy Japanese rice then grind it in a mill – the traditional way of making it. Good thing I found glutinous rice flour though! It’s gonna save me a lot of time! But I’m thinking of making it both ways too, using store-bought flour and milled flour, so I’ll know the difference 🙂

I also found almond flour and I immediately remembered that it’s the base for French macarons! My mom wants me to make it for her so I’m much more excited to do it! I also bought a cookie cutter and some cake bases that I can use to make mini cakes. I want to try my hand at making mini cakes so I can practice icing techniques easily 🙂 There’s also this project I want to start using the blue and red food colors!

Now I’m so excited to try these stuff with the recipes I have in mind!