Cheese Baked Rice

*my first attempt and we love it *clap clap* hubby praises me somemore *blush*

Looks can be deceiving ~ haha

Recipe thanks to Noobcook

=Ingredients=
2 cups uncooked rice
water to cook rice
5 garlic cloves
200g button mushrooms, sliced - I reduce this and add in some crab meat
200g chicken fillets - I prefer sliced ham, beef or pepperoni
15g butter
few tbs uncooked cream soup - I use a packet of instant Chicken soup
shredded mozarella cheese and cheddar cheese
salt and pepper


Method

1. Wash and rinse rice until water runs clear.
2. In a heated wok/ saucepan, melt the butter. Add in sliced mushrooms and chicken pieces (for me, I add in sliced mushrooms, crabmeat and sliced beef), saute for a few minutes.
3. Add in washed rice, salt and pepper to taste. Stir well.
4. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (use the usual measurement you use to cook rice).
5. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (make sure you only put the rice until half the height of the dish)
6. Smear some mushroom soup (me chicken soup) sauce on top of the rice and topped with a layer of mozarella and cheddar cheese.
7. Bake in a preheated oven at 200C 20-25 minutes (me fan oven 180C 15 minutes) until the cheese has melted and slightly browned. 

*my own modified shortcut method* 

1. Scoop some cooked rice into a oven-baked cookware. 

2. Cut slices of salami and crabmeat (or whatever you like) and mix them into the rice. 

3. In another bowl, pour a sachet of chicken soup and pour some hot water into it and stir. Smear it onto the rice.

4. Spread a generous amount of shredded mozarella cheese on the top of the rice.

5. Pop it in the preheated oven.

Tiramisu

*I like to use instant mocha or latte for my tiramisu. Aiya, I forgot the link to the original recipe. Sorry! But my modified version is nice too - ask my hubby. I already made this for at least 10 times*

=Ingredients=
1 tbs instant coffee powder - I prefer Nescafe instant mocha
1/2 cup hot water
1/4 cup sweet Marsala wine - I omit this
1/4 cup thick cream - I use double cream
2 tbs icing sugar mixture - I use 1 1/2
1 cup mascarpone cheese - I use all 250g tub
100g sponge finger biscuits
cocoa powder for garnishing


Method

1. Dissolve instant coffee powder in hot water. Let it cool. Stir in half of Marsala wine and chill in fridge. 
2. Beat cream and icing sugar in a large bowl with electric mixer until soft peaks form. Fold in mascarpone and the remaining Marsala (I make more Mocha mixture and use it to replace Marsala)
3. Dip half of sponge finger biscuits, one at a time, into coffee mixture and arrange as a single layer on a deep dish (I dip and turn over the biscuit in the coffee mixture as fast as I can and arrange it in a deep plastic container)
4. Spread half of the cream mixture on top of the first layer of biscuits.
5. Dip remaining biscuits in coffee mixture, arrange and spread the remaining cream. 
6. Cover and refrigerate for 6 hours.
7. Serve with cocoa powder.

Baked Ginger Sesame Boxing Chicken

*actually wanted to modify it to become Coffee Boxing Chicken by adding 1 tbs mocha into the marination mixture but the coffee taste isn't strong enough. Hmm, next time will do coffee paste separately and pour it after everything is cooked*

Forgot to take the pic after adding mayonnaise and Thai sweet chilli sauce

Recipe thanks to Kitchen Snippets

=Ingredients=

12-14 drummettes - me 12 drummettes

Marinate:
2 tbs grated ginger
2 cloves garlic- finely chopped
1 ts sesame oil
2 tbs soy sauce
1 tbs oyster sauce
1/2 tsp crushed pepper flakes
1/4 tsp black pepper
1 tbs brown sugar
salt to taste
some toasted sesame seeds


Method

1. To prepare the chicken - first remove the excess fat, with a sharp knife cut around the thin end of the drummettes until the skin and sinewy bits are separated from the bone. Pull the meat down with the help of a knife and you will get a little chicken lollipop. Repeat with the rest of the drummettes. 
2. Marinate the chicken for at least 4 hours or overnight. 
3. Preheat the oven to 180C (me 200C for fan-assisted oven). Line the baking pan with aluminium foil. Drizzle some olive oil on it.
4. Place the drummettes on the baking pan, bake for 30-40 minutes (I need to bake for 30 minutes then flip all over and bake for another 20 minutes (until brown and cooked through).
5. Sprinkle some toasted sesame seeds and serve warm at room temperature. 

 After much hassle of the cutting process

 Marination process is taking place

*For my own reference*

Fan oven - always reduce 25C lower than others and cooking time is reduced by 10 minutes for every hour of cooking time

Stir fried Chicken with Capsicum in Teriyaki Sauce

Recipe from here

~Ingredients~
2 chic thighs
1 capsicum
3 cloves garlic
1 1/2 tbs cooking oil
100ml hot water

~Marinade~
2 ts light soy sauce
a couple of dashes white pepper
1 ts corn flour

~Seasoning~
1 tbs teriyaki sauce
2 ts light soy sauce
a couple of dashes pepper to taste
salt to taste


Method

1. Marinade chic for 1/2 hour before cooking.
2. Heat the wok on high heat until smoky. Add oil, garlic and chicken into it. Stir briskly. Add capsicum when the chic meat is seared.
3. Add seasoning and water and bring to boil.
4. Cook chicken thoroughly and dish up when the gravy has reduced.

Fragrant Dry Chicken (Gan Xiang Ji)

Recipe from here

~Ingredients~
800g chicken - I use 750g
24g curry leaves - I use 10g
40g garlic (whole, remove skin and fry till dark brown)
40g ginger (retain skin and sliced)
2 fresh chilli, sliced

~Seasoning~
4ml salt
4ml ginger
40ml ginger juice - I use ginger cubes
1 egg
60ml water
40g potato starch - I use tapioca starch
40g plain flour

~Sauce~
1 tbs oyster sauce
1/2 tbs fish sauce
2 tbs Thai chilli sauce - I use 3 tbs
1/2 tbs lime juice
1/2 tbs sugar
1/2 tbs light soy sauce - I use 1 tbs
some dark soya sauce


Method

1. Marinate chicken with seasoning ingredients for 1 to 2 hours.
2. Heat oil to about 80% hot (bubbles popping), put chic in and fry till golden brown. Remove from wok. Don't use boiling hot oil as meat will end up burnt.
3. Heat some oil in the wok and quickly fry garlic, ginger, curry leaves and chilli over high heat.
4. Pour sauce in, add in fried chic, mix well and serve. 

Corn pancakes

Credit to a cooking forum by Jo's Deli for this recipe.

=Ingredients=
240g corn kernels
6-8 spring onions
3 tbs flour
2 ts curry powder
1 tbs chopped garlic
1 1/2 ts fish sauce
1 ts soya sauce
1 egg
oil


Method

1. Combine all and mix well. Chill it for 1 hour.
2. Heat oil in the pan. Fry at medium heat till both sides turn brown.

Cornflake crusted baked chicken

I forgot the original link ~ haiz. I always like to write a new recipe onto a sheet of paper then try it in the kitchen. I will rmbr the link if I post this recipe on the exact day of cooking but this is a delayed post and my mind is getting rusty. Will post the original link once I found it in my cookery recipes folder.

 

=Ingredients=
4 chicken thighs
salt and pepper
1 large egg
2 cups of crushed cornflakes
1/2 tsp chilli powder


Method

1. Preheat oven to 200C. Line the baking tray with baking paper. Clean the chicken and pat dry. Season generously with salt and pepper.
2. Whisk the egg with 1 tbs water.
3. In another bowl, mix crushed cornflakes, chill powder and 1 ts salt.
4. Coat chicken, 1 piece at a time. Dip the chicken in the egg mixture then coat it with seasoned cornflakes. Press the flakes to help them to adhere.
5. Spray / Sprinkle some cooking oil onto the arranged chicken. 
6. Bake for 30 mins until golden brown and crisp. Sprinkle some salt and pepper accordingly.

Chicken and potato stew

I cooked this before but I forgot whether I have shared this recipe here or not. (Sorry, I forgot the original link). Anyway, this is really nice and we love it.

=Ingredients=
1 red onion
2 chicken thighs - marinate with light soya sauce, sugar, cornflour
2 potatoes
1 large carrot
mushrooms

=Seasonings=
1 tbs oyster sauce
1 ts light soya sauce
dash of dark soya sauce
1 ts of concentrated chicken stock - mix with 100ml water
dash of sugar and pepper
Cornflour (for thickening)


Method

1. Heat oil and sautee the onion.
2. Add in all the ingredients and seasonings and mix well.
3. Simmer with medium heat until all are cooked.
4. Thicken with cornflour.
5. Taste and add salt accordingly.

Chicken rice cooked using Rice Cooker

Sorry for the long absence here. MIL and SIL came to UK last month and we just moved into a new place and got our broadband last few weeks.

I have always wanted to try cooking claypot rice but I don't have any claypot in my kitchen. Nvm, my cooking spirit will not be dampened so easily. So, I try searching for a similar recipe online until I found this yummy recipe.

I adjusted the ingredients as I have a small rice cooker (can only cook max 3 cups). You can click the original link to cook for a bigger portion. Mine can only feed 2 people.

=Ingredients=
2 cups of rice
1 large chicken thigh
3 chinese dried mushrooms (presoaked, don't throw away the water)
3 salami or 'lap cheongs'
1 large red onion
5 slices of ginger
2 tbs cooking oil
warm water

=Marinade for chicken=
1 tbs oyster sauce
1 ts white pepper
1/2 ts sesame oil
1/2 tbs Shao Xing wine

=Seasoning=
3 ts light soya sauce
1/2 tbs dark soya sauce


Method

1. Soak rice for 1 1/2 hours. Marinade the chicken for the same length of time.
2. Heat oil, fry the red onion until golden brown. Remove fried onion.
3. With the remaining oil, turn on high heat, add pre-soaked chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
4. Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a bit of warm water to keep the rice from drying out.
5. Remove the rice with the ingredients into the rice cooker. Place salami on top of the rice. Pour water (previously used to soak mushrooms) over the rice. Add more water if it is not enough. Turn on the rice cooker and cook.
6. Serve it hot and sprinkle some dried onions on it.

 

Fried chicken

...without using oil.

Save the hassle of deep frying and cleaning.

I love this recipe A LOT as I don't have to do deep frying *oily*

Oven baked chicken

Ingredients:

800g chicken thighs (or chicken wings)
1 cup plain flour
1.5 tbs 5-spice powder
salt to taste
some cornstarch (1-2 tsp)
some baking powder (1-2 tsp)


Method

1. Preheat oven to 190-200C.
2. Clean and rub a bit of salt on the chicken.
3. Mix all the dried ingredients in a bowl.
4. Dredge the chicken thighs till well coated. Shake off excess flour.
5. Get ready a roasting rack with aluminium foil on top. Lined the floured chicken thighs on the roasting rack.
6. Bake for 20-30 minutes then flip the thighs over and bake for another 20-30 minutes.
7. The result is great and taste like fried chicken.

Kahlua creme brulee

We tried this at Mongolian restaurant and my hubby loves it a lot. He asked me to search for its recipe and try to do it for him. I found many recipes online but I always choose the one with many positive reviews.

Kahlua is Mexican coffee-flavoured liqueur. I try to mix it on my own rather than buying one bottle. It turns out good though alcohol-free.


Kahlua creme brulee
(serves 6)

2 cups heavy cream - it can be substituted with double cream
1/3 cup white sugar
6 egg yolks
1 tsp vanilla extract
3 tbs kahlua - I mix it on my own; coffee + hot cocoa + warm water
6 tsp superfine sugar - a.k.a caster sugar


Method

1. Preheat oven to 150C. Place 6 ramekins on a dish towel set in a roasting pan at least 3" deep (the towel keeps them from moving around).
2. Stir together cream and sugar in a saucepan over medium heat and cook until very hot, stirring until sugar dissolves.
3. In another bowl, whisk together egg yolks, vanilla and kahlua until combined. While still whisking, slowly add 1/3 of the cream mixture 2 tbs at a time (slowly so you temper the eggs). Once you incorporated 1/3 of the cream, you can stir in the remaining hot cream without it curdling.
4. Pour custard through a sieve and pour evenly into the ramekins. Then fill the roasting pan with boiling hot water to come halfway up the sides of the ramekins.
5. Bake in a preheated oven until set 35 - 45 minutes (I use 40 minutes). Custard should be set around edges but slightly jiggly like Jello in the centre.
6. Allow custards to cool on a wire rack to room temperature, about an  hour, before covering and refrigerating until cold, another 4 hours.
7. When they are ready to be served, unwrap custards and sprinkle 1 tsp caster sugar on each to coat top. Melt sugar either using a hand torch or directly under a broiler until sugar has melted. The cold custard underneath will harden the sugar into a crispy crust.

Pan-fried Buns with Minced Beef

They are also known as "sui jiao" in Chinese. It is my first trial and I am so happy that it turns out yummy. My hubby said even tastes better than the one sold in Chinatown. Haha. The moment I have my first bite, the hot liquid oozes out and I know that I have succeeded. Thumbs up to this recipe and to me too ^^!

The original recipe can produces 10 "sui jiao" but I think I can made more as I still have the leftover filling in my fridge (update: I made 17).

 My sui jiao

(Can you notice which one is half-eaten by me?)

Sorry for the blurry image as I don't have enough natural lighting here

=Ingredients= makes 10

~Buns~
180g plain flour
6 tbs hot water 80°C
3 tbs cold water

~Filling~
200g minced beef
40g preserved cabbage - I subs it with lettuce
45g minced onion
1 tsp freshly grated ginger

~Seasoning~
1 tbs light soya sauce
1 tsp cornflour
1/2 tsp sugar
1/2 tsp chicken powder
1/2 tsp Shao Xing wine
a dash sesame oil
pepper, to taste


Mixing filling

1. Mix minced beef with the seasoning and stir with chopsticks towards one direction only (either you stir it clockwise or anticlockwise), or until the beef sticks together very well with a "springy" feel - I use my clean hand to mix it. Chill in fridge for 20 minutes.

Making and frying buns

1. Sift flour into a big bowl. Add 6 tbs of 80°C hot water into the flour. Use a spatula to mix well and create some little flour crumbs.
2. Add 1 tbs of cold water at a time into the flour. Use hand to knead the dough until the surface is not sticky. Brush a bit of oil on the bottom of a bowl, place dough inside and cover it with a damp towel. Let sit for 30 minutes.
3. Turn the dough onto a lightly floured surface and knead a few times until smooth. Roll and stretch the dough out into a long strip, about 1.5 inches in thickness - I just 'agak-agak'. Divide into 10 equal parts. Roll each part into a small ball. Lightly flatten with your palm and roll out into a thin, even round using a rolling pin. Wrap a heaped tsp of filling in the center. Seal the edge with the seal facing down.
4. Heat a non-stick frying pan over medium heat. Add 2 tbs of oil. Place wrapped buns in  a single layer without touching each other. Fry them until both sides are light brown. Add 1/2 cup of boiling water, cover with a lid and cook until the water dries up. Done!
5. As for the dipping sauce, add light soya sauce, few drops of vinegar and chilli sauce together. My bestie once told me that her mummy said the dipping sauce plays a crucial part in determining whether the food is delicious or not. I do agree sometimes.

Cashew nuts

First time roast cashew nuts, so here we go.

Bake in preheated oven at 175°C for 12-15 minutes. Must consistently watch on them as they burn easily. Toss them after few minutes.

Take them out and sprinkle some salt on them and stir
(Another tips is spray/ use few drops of oil or melted butter first then add salt to ensure the salt sticks to the nuts)

Enjoy munching the nuts ^^

My lovely nuts

Self-note: 160C fan oven 12mins

My first homemade bun

I make my first bun successfully TODAY! 

I did this bun-making process once before but the mission was unsuccessful cos I forgot to do the kneading process. So this time I'm determined to try it again by using another person's recipe; a Korean recipe. Her name is Maangchi and she has a lot of recipes in her blog.

You can watch the video of making this pork bun in her blog.

=Her recipe yields 16 steamed pork buns but I only managed to make 10 buns=

My assorted shapes of raw bun. I use aluminium foil as its base cos one reader suggested it. Baking paper is a no-no as the bun will stick to it when it cools down.

~For dough~

3 cups all purpose flour
2 ts dry yeast
1 cup warm water
1/2 ts salt
1 ts sugar - light brown
2 tbs vegetable oil


Make the dough

1. In a large bowl, add 1 cup of warm water (under 40C), dry yeast, salt, vegetable oil and sugar. Mix well until the dry yeast is fully dissolved.
2. Add 3 cups of flour to the yeast water. Mix with a wooden spoon - I use silicone spatula, then knead for 2-3 minutes (rub your hands with vegetable oil first before kneading to prevent stickiness).
3. Set aside in warm place until the dough doubles in size. *another faster tips -watch Maangchi's video to learn how
4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes.

While waiting for the dough to rise, let's prepare the fillings:


1 cup chopped onion - white
1/2 cup chopped carrot
1 1/2 cup zucchini/ courgette
1 1/2 cup chopped green onions
2 cups chopped white mushrooms

1. In a bowl, mix all the ingredients together. Sprinkle 1 ts of salt over top and mix it by hand. Set aside for 10-15 minutes.
2. Squeeze the excess water out (Maangchi suggested using cheesecloth - I only use siever and my fingers).

400g minced pork
1 ts soy sauce
2 cloves minced garlic
1 ts sesame oil
1/2 ts black pepper

1. Mix the above ingredients in another bowl.

COOKING TIME

1. In a preheated pan, add 1 tbs vegetable oil and saute the chopped vegetable for 2-3 minutes. Transfer them to a large bowl.
2. Heat up the pan again and cook the marinated pork for 3 minutes until fully cooked.
3. Put the pork into the bowl with the vegetable and mix it all together.

MAKING BUN

1. Split the dough into 16 smaller pieces.
2. Take a few dough balls and put them on a floured cutting board. The rest of the balls should be in the bowl with the lid closed, to prevent them from getting dried out.
3. Roll out each ball into a disk 4" (10cm) in diameter.
4. Place a disk into your palm and add 2-3 tbs of filling mixture to the center of it.
5. Lift the edges of the disk up around the filling, then press the edges together to seal the filling snugly inside the bun.
6. Repeat step 3-5 until you have made 16 buns. - I only managed to make 10 buns
7. Put water into the steamer and place each bun on the rack. Leave 1 inch gap between them because they will get bigger when steamed.
8. Wait for 20 more minutes to let the dough rise even more.
9. Bring to boil over high heat and steam for 20 minutes.

As I still have a lot of fillings leftover, I 'puak' kuey teow with it, red onion, oyster sauce and soya sauce for dinner tonight. Hubby said yummy and would like to eat it again for breakfast tomorrow.

Happy that he likes it too ^^

Sweet potato soup

I think everyone knows how to cook this. But the extra ingredient GINGER makes a difference as it soothes my stomach too. Thanks to Lily's blog for reminding me of this comfort food.

=Ingredients=

Sweet potatoes
Ginger
Sugar
Water


Method

1. Adjust the ingredients to your liking. Cut the sweet potatoes into cubes. Cut the ginger into slices. Add in the potatoes and ginger into a pot of water and let it boils.
2. When the potatoes become tender (when a fork can pierce through it), add in sugar and taste. 
3. Remove the ginger before serving the sweet potato soup. Enjoy it.

Squashy food

I forgot the link where I got this recipe. I think I watched it in youtube and one 'oh lang' sharing her way of making this dish. Anyway, it is nice and I like it cos I miss pumpkin (and squash tastes the same like pumpkin too).

My squashy meal

=Ingredients=
1 butternut squash
1 capsicum (I prefer green or red for colours)
1 medium big onion
1/2 cup of chicken broth
pepper (according to your taste, 'agak-agak' lol)
salt             ( " )
cinnamon    ( " )
nutmeg       ( " )


Methods

1. Cut the squash into cubes.
2. Heat up the pan, put cooking oil and fry big onion.
3. Add capsicum. Then add squash in.
4. Put some salt to taste.
5. Add pepper.
6. Add cinnamon and nutmeg.
7. Add the chicken broth and bring it to boil (put lid to cover the pan).
8. Press the squash using a fork (if it is soft, then ok)
9. When the liquid has evaporated, then it is ready to be served.

First Bihun Mee Sua

The drumstick here shrinks whenever I cook it.
Guess angmoh pumped a lot of water inside it LOL

First day of CNY must eat 'mee sua' (longevity noodles). I use 'bihun' to substitute the mee sua this year. First time tried this, somemore did this for my first CNY abroad. My hubby said it's nice. Taste so-so for me only but it's good enough already for the two of us.

Sweet and crispy chicken (dakkanjung)

Got this recipe from Korean food blog (Thanks to Angel). Actually I have been cooking it many times already and my hubby loves this dish the most. Finally I decided to blog it here (easy for me to recall the yummy recipes next time).

Absolutely delicious

Ingredients:

=Coating powder=

1 tsp salt
1/2 tsp ground pepper
1/4 cup flour
1/4 cup potato starch


=Coating liquid=

1 cup of boiled water
1 cup of ginger (I use one new ginger)
3 tbs light soya sauce
3 tbs honey
1 tsp sugar

(adjust the coating liquid consistency according to your taste)


=For extra crunch effect=

2 tbs corn starch (stir it with a bit of water)
Peanuts (I use walnuts)
Sesame seeds (as much as you like)


Method

1. Coat the chicken with the coating powder. 
2. Heat the pan with cooking oil. Wait until the oil is hot and deep fry the chicken. Set it aside.
3. Using a new pan, pour 1 cup of boiled water and ginger into it. Let it boils for 3 minutes. 
4. Pour the rest of the 'coating liquid' ingredients into it. 
5. After 5 minutes, add in the corn starch mixture and stir until it boils (taste it whether you need to add extra honey or sugar). 
6. Add in the chicken, peanuts, and the sesame seeds together. Stir it and it is ready to be served. 

Stir fried chicken with mango and roasted almond

I like to eat mango dishes especially Thai mango salad. So appetizing. Decided to try this recipe from Christine as it contains mango.

The mango slices are more than the meat which I like

Ingredients:

1 mango (380g - 400g)
200g chicken breast
50g almonds

Marinade:

2 tsp light soya sauce
1/2 tsp sugar
1 tsp cornflour
1/2 tsp Shao Xing wine
1 tsp water


Method

1. Cut mango lengthwise into strips or cubes.
2. Rinse chicken and drain well. Remove fat. Julienne into 3 cm strips. Mix with marinade for 20 minutes.
3. Place almonds in preheated oven at 180C about 5-10 minutes, or until fragrant. Make sure not to burn them (I burnt some of mine. Should take extra caution next time). Let cool. Use hand to crush them (easy job).
4. Heat 2 tbs of oil over medium-high heat. Stir-fry the marinated chicken until done. Turn off the heat. Add mango, quickly combine all the ingredients. Dish up and sprinkle roasted almonds. 

A healthy dish as it contains both fruit and meat. This becomes one of my favourite dishes too.

Tang Yuan

I proudly made my own 'tang yuan' today. Hehe. I know yesterday is Winter Solstice Festival but I don't dare to go out and walk in the snow by myself to buy the main ingredient; glutinous rice flour. So my hubby accompanied me today and we bought a lot of food stock from Chung Ying (the one and only Chinese shop in Glasgow).

My first homemade 'tang yuan'

Recipe (from Rasa Malaysia)

110g glutinous rice flour
100ml water
85g canned red bean paste
water, for boiling 'tang yuan'

For ginger syrup:
3 cups water
2-inch piece of fresh ginger, lightly sliced or pounded
Rock sugar to taste



Method

1. Mix glutinous rice flour with water in a bowl until it becomes a smooth paste (no longer sticks to your hand).-- I pour extra glutinous rice flour on a plate and add it as I roll it to achieve the smooth paste.
2. Divide the dough and red bean paste into 10 balls each (roll into ball shape).
3. To wrap 'tang yuan', flatten a sticky rice ball and place a red bean ball in the center. Fold the edges to seal it tightly. Gently roll it again using your palms. Make sure no leakage.
4. Prepare the ginger syrup by boiling water. Add ginger and boil for 10-15 minutes. Add rock sugar and boil for 5 minutes.
5. Heat up another pot of water and bring it to boil. Drop the 'tang yuan' into the boiling pot. As soon as they float to the top, scoop them out and transfer them into the prepared ginger syrup.
6. Serve immediately.

*since I still have plenty of red bean, I will try to make mochi soon*