Just a couple more experimental batches to follow my previous moffle post. To make these two types of moffles, I used thin mochi (rice cakes) and VERY thin ones.
The dessert moffle in the first photo was made by making plain moffles with the thin rice cakes and topping them with the sweets. The savory variety in the second photo was made with the very thin rice cakes called shabu-shabu mochi, with the filling being sandwiched between them.
FYI, the shabu-shabu mochi is very thinly sliced and named so because it is used for a Japanese hot-pot dish called shabu-shabu. When you eat shabu-shabu, you swish thinly sliced meat or cut vegetables in boiling dashi broth a few times and dip in dipping sauce and eat immediately. To be eaten that way, the rice cake needs to be very thin so that it softens quickly. (This shows you what it looks like when eaten in shabu-shabu.)
Now, here's how I made the savory, sandwich-like moffles.
It's recommended to place one edge of the rice cake on that of the other one. That way, you can prevent the filling oozing out from the gap between the two rice cakes before they become soft and stick to each other.
To be honest, I wasn't too impressed with the dessert moffle above. The cheap matcha ice cream didn't have a good flavor in the first place, and the moffles tasted rather bland. Besides, the moffles turned rather soggy than soft while I was taking the photos. Maybe I should have made them with the shabu-shabu mochi with the azuki an as a filling, then topped them with azuki an and ice cream.
The savory version was pretty good. :D And it looked so cute with the colors of mentaiko and shiso showing through the moffle crust, like this:
moffle posts to come. (Don't know how soon, though.) Oh I wish shabu-shabu mochi was not that expensive!
*** WARNING!! ***
To make moffles, here in Japan we use mochi (rice cake) made by pounding steamed glutinous rice. There is a softer type of rice cake made from mochiko (rice flour) -- the mochi used as daifuku skin. Now, I have never ever seen, heard or read about anyone in Japan making moffles using that softer mochi, and I DO NOT recommend anyone to do so because it may stick to the waffle maker and make a mess. Well, it may not -- but we don't know until someone actually gives it a try.
P.S. Great news!! I finally managed to open the jars of my two-year-old cucumber pickles! Of course I'm not gonna eat 'em but so happy to have more space in the fridge and more empty jars in the cupboard... Yay!! :D