{"id":304233,"date":"2023-12-30T19:58:49","date_gmt":"2023-12-30T18:58:49","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/mochi-apple-pear-walnut\/"},"modified":"2024-06-20T01:40:18","modified_gmt":"2024-06-19T23:40:18","slug":"mochi-apple-pear-walnut","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/mochi-apple-pear-walnut\/","title":{"rendered":"Mochi apple pear walnut"},"content":{"rendered":"\n
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Since I’ve been teaching Japanese cooking classes, where you learn how to make mochi, it’s become something I do very regularly at home. And as I like to vary the pleasures, I allowed myself a little creation. Instead of adding water to the mochi dough, I subtracted sugar and added apple juice. For the filling, I made a shiroan, that white bean paste, but with the addition of cooked pear flesh. With a few pieces of walnut, we end up with a mochi where the flavours are delicate but very present. It’s like eating a cloud that melts in your mouth, with amazing fruity flavors. <\/p>\n\n

Recipe for about 16 mochis<\/p>\n\n

Pear shiroan pastry: <\/p>\n\n