The idea behind this was to feature a rice-based dough, similar to those used in a lot of Peranakan and Malay desserts (kuih). I was interested in incorporating a ‘qq’ texture into the dessert with this element, so a mochi-esque technique seemed like a good way to achieve this using actual rice instead of rice flour.

I went through a phase of (purely self- imposed) intense mochi-making during my stint at Nobu and while making it by hand was not feasible for the quantity we were producing and the equipment we had, it was a thought I was excited to revisit. I’ve used a toasted rice powder here to coat the very sticky mochi instead of a more conventional corn or potato starch (neither of which tastes very nice anyway) and used it as an opportunity to layer in even more rice flavour. The flavour of the toasted rice echoes Ba’kelalan rice coffee and happens to be a flavour I love, reminiscent of the ‘farn chiu’ in claypot rice or socarrat in a paella.

This is a part of the Nasi Lun Bawang dish!

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