Mochi – Nasi Lun Bawang By Zoee Wong
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!
Ingredients:
- 200 g Beras pulut (glutinous rice), rinsed and soaked overnight 75 g water
- 20 g Gula Apong
- Toasted rice powder
Method:
Repeat the process for cooking the glutinous rice as instructed above for the tapai (this recipe calls for a higher proportion of water). Work the mochi while the rice is still warm. Incorporate the Gula Apong into the warm rice and transfer the mixture to a pestle and mortar.
Pound and work this mixture. It will first appear clumpy and unwilling to cohere. Keep at it - it will come together eventually! Once it comes together, you can use a wet spatula to scrape down the sides of the mortar so it forms a singular mass. Work the dough until it is shiny, tacky and stretches almost like a bread dough (think windowpane test).
Transfer this dough onto a plate or tray dusted liberally with toasted rice powder.
Flatten slightly and coat the top with more toasted rice powder. Allow to stand for twenty minutes to firm up.
Cut into long, skinny pieces with a bench scraper and cut into smaller squares using a pair of scissors directly into a bowl dusted with more rice powder. Keep this bowl wrapped in plastic wrap.