As we’d written last month, we’ve embarked on a collaboration with Chef Minh Phan of porridge + puffs to create a line of vegan savory jams and condiments—PINCH by porridge + puffs. We’re still very much in the development phase, but Minh was asked by the Hollywood Farmers Market (best farmers market in the world, in our humble opinion) to be a part of their 25th anniversary celebration, which has been going on all month and has featured cookbook author signings, live music, and celebrity chef cooking demos. Minh did a demo a couple weekends back and we used the event as a bit of a soft launch for the jams, selling samples sporting the labels we made. We’re hoping to refine the process and packaging soon, but you’ll also be able to find the jams at Brooklyn’s western expansion of Smorgasburg to LA.
Minh’s kindly shared the recipe she featured at her cooking demo for mochi dough, or glutinous rice dough, which can be used for sweet or savory rice cakes or dumplings—a perfect topper along with some pickles to a rice porridge and something to liven up any vegetable-based or grain bowl. Pictured above, Robin from Koda Farms modeling the porridges Minh made using her rice and mochi dumplings made with her sweet rice flour.
This weekend is the last of the month, thus marking the last celebration for the farmers market and it’s a big one, featuring Neal Fraser of Red Bird (who we hear does a mean tofu dish) + Curtis Stone of Maude Los Angeles, who’s also signing his book, Good Food, Good Life. Elina Fuhrman will also be signing copies of her book on soup cleanses. Details on HFM’s site.
MOCHI DOUGH (Glutinous Rice Dough)
• 1lb Box of Koda Farms’ Blue Star Mochiko (organic version is wonderful), divided
• 1.5 Cups Hot Water (Hot but not boiling) for Dough
• 1 Tsp Salt
• Optional: 2 Tbsp oil or other Mix-ins (See below for ideas)
For Cooking: 3 quarts water + one tsp salt (can also use stock or simple syrup)
General ratio for mochiko:liquid is 2:1
If adding oil or mix-ins with liquid, use less water. If your dough is only slightly dry, run hands under water before kneading dough. On the other end of the spectrum, if dough feels wet, add a tablespoon of flour at a time, until you get a workable consistency. Adding oil to the dough makes it smooth and unctuous.
Base dough can be to used for savory or sweet rice cakes or gnocchis. Savory add-ins can be as simple as scallion oil (1/4 warm oil + 1 bunch chopped scallions), pureed or chopped herbs, citrus zest, aromatics, etc.
For sweet mochis, add in 1-2 tablespoons of sugar, honey, or fruit purees.
Measure out 2.5 cups mochiko. Whisk with fork or sift so flour is loose. Make a well and add about ¾ cups of water. Keep mixing until dough forms. Add a tablespoon more of water at a time until a ball comes together.
Add oil or other mix-ins. Knead until dough is smooth and shiny. Form into balls for gnocchis or discs of ricecake. Use extra flour for dusting work surface and mochis so they don’t stick together. Can also dust with cornstarch.
For stuffed mochis, form into golfballs then roll or press into flat round sheets. Stuff with desired stuffing (i.e., PINCH savory jams) and pinch seal, roll to smooth. Bring cooking water to a boil with salt. Cook until mochis float. Take out, drain, don’t let mochis stick to each other. If making soup, can just drop mochas into soup right before eating and cook until they float.
Mochis can be cooked in stock, broth or simple syrups or juices for additional flavors.
© minh phan // porridge + puffs // hollywood farmers market 25th anniversary 2016