Description
A playful savory twist on classic Japanese mochi, combining the sweetness of fresh carrots with crunchy, aromatic pistachio dukkah.
Ingredients
Scale
- 1 cup glutinous rice flour
- 3/4 cup freshly grated carrot (about 2 medium carrots)
- 2 tbsp sugar
- 1/4 tsp salt
- 3/4–1 cup warm water
- 3/4 cup shelled pistachios
- 1/4 cup sesame seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- Pinch of salt for dukkah
- Neutral oil for pan-searing
Instructions
- Mix glutinous rice flour, grated carrot, sugar, salt, and warm water until you have a thick batter.
- Steam the batter in an 8-inch square pan for 18–22 minutes until translucent and springy.
- In a dry skillet, toast pistachios, sesame seeds, coriander seeds, cumin seeds, and a pinch of salt for 2–4 minutes until fragrant.
- Pulse the toasted mixture in a food processor to a coarse crumb for the dukkah.
- Slice the steamed mochi and pan-sear in a hot, lightly oiled skillet for 1–2 minutes per side to develop color.
- Serve warm topped with pistachio dukkah.
Notes
For a deeper flavor, toast coriander seeds whole and crush them with a mortar and pestle. Use room-temperature water and don’t overwork the batter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg