As Monday loomed into view, the symptoms associated with stomach flu became undeniable. A queasy and pained stomach, bloating, chills, headache, lack of appetite, nausea, and irregular bowel movements all alluded to the condition. The exact cause was uncertain, though I looked towards the previous week's Toro Toro and immediately halted mindless consumption of rock-solid Haribo gummies.
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A soft snack was requested to fill my mid-day munching woes. It was met with a box of four black-sesame-filled mochi, sourced from the prepared food section rather than the import aisle on the account of being "preservative-free". At $1.62 apiece before tax though, my expectations were quite high.
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The three-bite parcels were as light as feather, dusted ever so gently with a coating of subtly sweet rice flour. They emerged as distinctly Chinese-style creations, comprising of a rice flour-glutinous rice flour blend for both structure and elasticity. In contrast to Japanese mochi, this variation contained more filling (and a barely sweet one at that), were drier to the touch, and did not exhibit intensely chewy qualities.
Meals of the week revolved about a scrumptious Salted Pork Congee (with ginger threads to combat nausea), blanched veggies, homemade Cha Siu, Steamed Pork and Tofu, and Stir Fried Daikon and Lap Cheong - a diverse assortment of feel good fare.
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As the final four of SK's delightful ginger molasses cookies were slid from freezer to toaster oven, I began to contemplate the next batch.
The recipe is straightforward, yet yields impressive results, regardless of the whether the ginger is caramelized. Utilizing a single egg yolk is but the only downside.
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