Chocolate Mint Mochi Cake

My husband loves dark chocolate and mint.

I decided to I'd do something nice for him since he's been driving me the last few weekends to craft shows--so I made him a Chocolate Mint Mochi Cake.

I got the idea of adding the mint from Laurie at Simply Scratch.

I saw her delicious-looking Dark Chocolate Mint Crackle Cookies and thought to add some mint leaves to the sugar in my mochi cake.

Chocolate Mint Mochi Cake

Adapted from Favorite Island Cookery, Book III 

Ingredients:

1/2 cup butter

4 eggs

1-1/2 cups sugar

2 cups loosely packed mint leaves

1/4 cup cocoa powder

6 oz. dark chocolate

2 cups mochiko

2 cups all purpose flour

1-12 oz. can coconut milk--add a little water to make 2 cups

1 can (12 oz.) evaporated milk

2 teaspoons vanilla extract

Process 1-1/2 cups sugar with 2 cups loosely packed mint leaves until evenly combined, scraping sides of bowl as necessary.

Add butter and process until creamed together.

Melt the chocolate in the microwave and add to the processor, pulse until evenly combined.

Add eggs, one at a time.

Transfer to a large bowl, add the rest of the ingredients and mix well.

Pour into greased and sugared (or floured) baking pans.

I used two smaller pans, but it will make one 9 x 13 inch pan.

Bake at 350ºF for one hour.

The center of the cake will fall a little as it cools.

I really like using 1/2 mochiko flour and 1/2 all-purpose flour.

It gives the mochi cake a little lighter chewiness.

It's still dense like mochi, but not as sticky.

Big thanks to Laura Miyake for coming over and giving me food styling tips and helping with photography!

Itadakimasu!

***

This is my husband Gary and our dog Dixie.

Whenever we take long drives--on vacations or traveling to craft shows, we've been listening to podcasts while he does all the driving, I sit and knit, and Dixie snoozes.

Gary likes cars, so I found Adam Carolla's CarCast--the first one we listened to was his interview with Jay Leno about his car collection--I actually enjoyed it.

I think it's funny how some guys love listening to the sound of a hot rod motor starting up, and smile big when they hear the sound of an engine revving.

Gary's a builder, so we also listened to Ace on the House, another podcast by Adam Carolla, who worked in construction for awhile.

That one was hit-or-miss, some of them were funny, but Gary could relate to the construction talk and said overall it was okay.

We've also been listening to NPR's Intelligence Squared podcast.

That's the one that's like a debate, there's a question asked and two people from both sides debate their responses--which we really like because both sides are represented.

I think the iPod is one of the greatest inventions--I can also put practically my whole music collection on it and play DJ while traveling--which makes for some interesting conversations and helps the driving time pass quickly.

If you're traveling with a dog, Kimpton Hotels are great--there are no extra fees which sometimes makes them about the same price as less-expensive hotels--and the rooms are super-nice!

***

Chocolate Mint Mochi Cake

Adapted from Favorite Island Cookery, Book III 

Ingredients:

1/2 cup butter

4 eggs

1-1/2 cups sugar

2 cups loosely packed mint leaves

1/4 cup cocoa powder

6 oz. dark chocolate

2 cups mochiko

2 cups all purpose flour

1-12 oz. can coconut milk--add a little water to make 2 cups

1 can (12 oz.) evaporated milk

2 teaspoons vanilla extract

Process 1-1/2 cups sugar with 2 cups loosely packed mint leaves until evenly combined, scraping sides as necessary. Add butter and pulse until creamed together.

Melt the 6 oz. dark chocolate in the microwave and add to the processor with cocoa powder, pulse until evenly combined. Add eggs, one at a time, mixing after each. Transfer to large bowl.

Add 2 cups mochiko flour, 2 cups all-purpose flour, coconut milk, evaporated milk and vanilla extract. Mix well.

Pour into greased and sugared (or floured) 9 x 13 baking dish and bake for 1 hour at 350ºF.

When cake has cooled, garnish with powdered sugar and shaved chocolate.

Custard Mochi with Blueberries

Mochi is a lot more popular now than it was when I was growing up.

When I was a little girl, the kids in my class didn't know what mochi was.

When they did try it, they couldn't get around the chewy, sticky, dense texture.

I can't blame them, sometimes I'm like that myself.

Where I live now, just a few miles from where I grew up, it's different--there are frozen yogurt shops around just about every corner, and one of the favorite toppings there being mochi balls--plus, there are Asian shops and restaurants galore.

This recipe for Custard Mochi with Blueberries is adapted from Favorite Island Cookery Book III from Honpa Hongwanji Hawaii Betsuin.

Last night we took it to my mother-in-law's after dinner when we went to visit baby Isamu and everyone liked it!

Ingredients:

1/2 cup butter

1 3/4 cups sugar

4 eggs

4 cups milk

2 teaspoons vanilla extract

2 cups mochiko rice flour

3 teaspoons baking powder

2 cups fresh blueberries

Cream together butter and sugar.

Beat in one egg at a time into the sugar and butter mixture.

Add vanilla extract.

Add baking powder to mochiko, then mix well into butter, sugar and egg mixture along with the milk.

Remove the bowl from the mixer and stir in 2 cups fresh blueberries.

The batter will be runny, not thick like cake batter.

Pour into greased and floured 9 x 13-inch baking dish.

 Bake at 350 degrees F for 1 hour or until custard is set.

Custard should be firm but jiggly.

Remove from oven and let cool.

The mochiko settles to the bottom and forms a sweet, chewy base for the blueberries.

It's good refrigerated and served cold on a hot day.

Itadakimasu!

***

Over the weekend I attended Edgewood High School Alumni's 8th Annual All-Class Picnic.

What fun to see all the classes gathered together!

A big THANK YOU to Debi Roberts Elliott for all her hard work organizing this event!

Here she is with Kelly, and a plaque made by Steve Demke.

I didn't have a photo of Debi and Steve kindly let me use one of his.

Thanks, Steve, for the photo!

Here's some of the group from my class.

Lynn and hubby Gary did a lot of work for this picnic, too.

We are thankful for the cool, shady spot you staked out early for us!

Our class was represented well in the sign-in area, thanks to these two, who organized help in the booth all day!

Gary's got great stories. 

I especially liked the one about the speedo and the other one about how the Bob's Big Boy statue was stolen once--but not by his older brothers.

Here's Lynn and Laurie with Marvin, from an earlier class.

Laurie's still got the same sweet smile she had in high school.

Janet and hubby Lyle, both from our class.

I went to elementary school with Janet, so we've know one another for a long time.

She's still cute and spunky.

Janie, too.

I've always loved that dimple, Janie!

She brought pictures of her beautiful granddaughter and family.

When you go to a reunion, be sure to bring photos of your family because everyone will want to see them!

I was thrilled to see another friend from elementary school, Karen.

I haven't seen her since high school, and she's still the same zany girl with the big personality I knew back then.

This is Terry and Larry.

Terry told amusing stories of his work as a Pool Man--they were just like the stories you see in the movies!

With naked people!

Larry is a retired orthodontist.

I remember that was his dream in high school--to be an orthodontist, not a retired orthodontist--and now he's retired!

He's had his whole career between then and now!

I went to kindergarten with Sally and Elaine.

They were at my birthday party (the two on the right) when I turned 8.

Needless to say I was so happy to see them!

This is JayBea.

It turns out that JayBea and my friend Pam were reunited because of me!

They knew each other when they were young and lost touch--then reconnected because JayBea saw photos of Pam on Facebook.

I went to elementary school with John, Tracy, Marilyn and Karen too.

I first met John in 4th grade--there were two John's in that class so he was called by his middle name--Andy.

I have always thought of him as Andy, and probably always will.

Tracy, Marilyn & Karen were always together when we were kids.

They were always together at the picnic too.

Tracy's brother and my brother are good friends.

Jay looks the same as he did in high school.

Except now he doesn't have hair on his head, it's on his face.

This is Walter.

I didn't know it was your birthday, Walter.

Happy Birthday!

This is Vi.

It was her birthday, too.

Happy Birthday, Vi!

This is Joyce.

She and Sally used to toilet paper boy's houses on Friday nights.

Here's Larry with John & Kathy.

John and Kathy were high school sweethearts--chosen "Trojan Twosome".

John was our senior class president.

I love chatting with Kathy.

She knows about all our friends that grew up in her neighborhood.

Maybe Kathy can get Joy to come next year.

Sally and her sister Barbara lived right across the street.

Sally remembered everyone's cars--what they drove in high school--in detail!

Sally is so good at finding our classmates.

And she lives in South Dakota!

If you've got a reunion coming up, and are on the fence about going--I'd recommend you to go!

They are so much fun!

It doesn't matter if you feel like you've gained a few too many pounds, have a few too many wrinkles, or a few too many divorces.

We're all in the same boat--we're all EHS Trojans.

I said it so many times at the reunion picnic, and had it said several times to me--

You are just the same as you were in high school.

After all these years.

I grew up with these people.

It seems to me that they are very much the same as when we were kids, just older.

Same smiles, same spunk, same bright eyes, same funniness.

Of course, we're different--we're older.

We all remember different things, and that prompts other memories.

Part of the fun is catching up and listening to how the miles went by from then until now.

I appreciate my classmates a lot more than I did in high school.

I just love that when we see one another, we see the youth inside each other.

We all have a shared youth.

As I get older, I appreciate that more, too.

See you next year!

***

Ingredients:

1/2 cup butter

1 3/4 cups sugar

4 eggs

4 cups milk

2 teaspoons vanilla extract

2 cups mochiko rice flour

3 teaspoons baking powder

2 cups fresh blueberries

Cream butter and sugar. Beat in one egg at a time. Add remaining ingredients except blueberries and mix well. Fold in blueberries and pour into a greased and floured 9 x 13-inch baking dish.

Bake at 350 degrees F for 1 hour.

Mochiko Chicken

Is Mochiko Chicken Japanese or Japanese-American?

To me it seems like a fusion of the Korean flank steak recipes that were so popular in the 80's and Japanese-style fried chicken.

In either case,

YUM!

We always use chicken thighs, they've got a lot of flavor and are not dry.

But you can use the breast, it will be good too.

If you have any left over, you can make a bento box to give away.

Recipe at the end of the post.

I bought two of these packages of chicken thighs, bone in, skin on, and trimmed them myself.

Start out with one piece of meat.

Take the skin off,

 and slice off the connecting fat.

Do the same with the other side of the thigh.

And then try not to make any jokes about thighs and fat.

Turn the thigh over and see the bone?

Make a couple of cuts with a sharp knife along the sides of the bone.

I'm showing you this so you'll see the shape of the bone--that will make it easier.

Cut alongside the bone until the bone is almost free.

Then slide your knife under the bone and cut in an upward motion through the end.

One end usually has a joint attached, cut the joint part off.

You can make chicken stock with the bones.

There's your boneless, skinless thigh.

Or, you can leave the skin on, but trimmed.

Slice 3 green onions thinly and 2 cloves of garlic. 

If the garlic has started to sprout, remove that part, it tends to be a little bitter.

Put the garlic and green onions in a bowl.

Add 1/2 cup shoyu--that's soy sauce for the uninitiated.

The recipe at the bottom of the page will be for half this amount, you probably won't want to make this much and feed the whole neighborhood.

1/2 cup sugar.

1/2 cup mirin.

1 teaspoon minced ginger.

1 tablespoon sake.

1/2 cup cornstarch.

1/2 cup mochiko.

Mix well and add two beaten eggs.

Mix the eggs into the marinade.

Pour over chicken, mix well, and marinate for 20 to 30 minutes.

I like to do my frying outside on the patio, it keeps the fried food smell from permeating the house.

Even with the stove hood on, the air gets a little heavy--too much for me.

A caste iron skillet works well for frying on this butane stove.

If you use potato starch, the chicken will look like this.

It doesn't taste bad, but it's not crispy like the ones dredged in flour and mochiko.

My friend Susan came over and tried it.

The flour and mochiko mixture was much better.

Serve with some fresh vegetables and hot rice.

It doesn't really need sauce because the chicken is marinated, so it's already got a lot of flavor.

I had enough for 3 bento boxes!

Itadakimasu!

****

This is my mom.

When I was little, and our family would go on car trips, she would make the family a bento--take along lunch--for the trip.

She would make onigiri--pressed rice balls--sometimes round and sometimes in triangles, but always with some kind of flavorings--umeboshi, furikake or aji nori.

We would always have fried chicken with onigiri in our bento.

She still makes it for us kids--when my brother comes to visit from Northern California, my mom will make his family a bento for their drive home.

Or when my sister visits from Hawaii, Mom will make them a bento to take to the airport, so they won't be hungry on their long trip home.

I find myself doing the same.

Only today, I made a bento and called my friend Susan, asking if she's got time to come get some food.

She came right over.

I'm going to deliver the other one to my mom.

****

Mochiko Chicken

2 1/2 lbs. chicken thighs

3 green onions, thinly sliced

2 cloves garlic, minced

1/4 cup shoyu (soy sauce)

1/4 cup sugar

1/4 cup mirin

1 tablespoon sake

1/2 teaspoon minced fresh ginger root

1 beaten egg

1/2 cup mochiko flour

1/2 cup corn starch

1 cup flour

1/4 cup mochiko

Trim chicken thighs, removing skin (if desired) and visible fat. Cut each thigh into 6 pieces, or leave them whole and you can slice it after it's cooked. I like the smaller pieces. Mix all ingredients except 1 cup flour and 1/4 cup mochiko and marinate the chicken for 20 to 30 minutes.

Heat oil in a frying pan to 350 degrees F. Dredge the chicken pieces in 1 cup flour and 1/4 cup mochiko mixture and fry in hot oil until cooked through. It won't take but a few minutes on each side since the pieces are small. Drain on paper towels.