So I would like to leave a short message to Mr Lee first before I continue with this post:
“Dear Mr Lee, my great grandmother was in her 80s when she saw you took office in the 1950s. My grandfather always told us those years were really hard between 1950s and 1960s (economic, political, civil, student unrests) after World War II. We have been through the struggles together with you and the Singapore elders from then til now. Our family had not seen eye to eye with your policies many a time in the old days, not many Chinese business merchants in those days did, but our family history would not have been a colourful one without you in the picture. It is still unbelievable what Singapore has become now on the global arena with your laser sharp vision and life dedication to this little nation.
Now, Mr Lee, you can finally rest and rekindle your love affair with Mrs Lee and be happy together again. Thank you Mr Lee for being there through 5 generations of my family as I got the chance to tell my 3-year old son, Tz, who was the father of Singapore.”
Yesterday, I tried my hand in doing some fun stuff with Mochi for Tz’s snack box today. It was not easy moulding with mochi as it was sticky and elastic. I really respect those wagashi masters in creating beautiful pieces. I made a Shiro-an paste filling (White Lima Beans paste), the recipe is available at this fantastic blog about wagashi in both English and Deutsche language, http://www.wagashi-net.de. Though there are all kind of bean pastes available in the supermarkets nowadays, learning to make the traditional paste from scratch is very satisfying. Took me 2 days to make the paste. So I made quite a lot and freeze them for future use.
As for the mochi, I used shiratama-ko flour and rice syrup. This is a much easier flour to use and mould than joshin-ko for amateurs like me. After mixing the ingredients for the mochi, I separated into 4 portions for colouring before steaming each one of them for 15 minutes. Other ingredients I use are chocolate chips and bits. It was fun making the mochi as I fed myself to these sweets while I was making them (ˆÖˆ)
Tips: use cellophane paper to mould, to avoid stickiness while handling the mochi, use lots of potato flour between hands and on the cellophane paper. Rice syrup adds a nice rounded sweet flavour to the mochi and keep it soft longer.
Another site which is useful to learn how to make mochi the easy way is www.justonecookbook.com/recipes/daifuku
I am so excited to try my hand in wagashi making next month when I visit Kanazawa in Japan, one of traditional wagashi sweets hub in Japan.
updated : Just made a special Superhero LKY Bento as a tribute to our Singapore Father Mr Lee Kuan Yew.