 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | cup slices | peachs, peeled and sliced | 2/3 | cup, sliced | plums | 1/3 | cup | rasberries | 3/4 | teaspoon | fresh ginger | 3/4 | tablespoon | brown sugar | 1/4 | lemon yields | lemon juice | 1 1/2 | tablespoons | honey | 1/3 | cup | rice flour | 1/4 | cup (8 fl oz) | water | 3/4 | tablespoon | herbs |
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Steps
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Sequence
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Step
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| | 1 | In a sauce pan combine brown sugar, lemon juice, honey and ginger. Heat till all the sugar is disolved. Remove from heat, allowing the ginger to seep. Set aside. | | 2 | Make a paste with the mochi flour by slowly incorporating water. Portion into quarter size balls with an indent in the middle. The mochi balls should look like white blood cells. | | 3 | In boiling water cook the mochi balls. They will float when done. Cover and set aside. | | 4 | Wash and cut peaches and plums into bite size peices. Cut mint into thin slivers. | | 5 | Remove ginger from syrup. Combine syrup, mint, fruit and mochi. Portion into attractive bowls and enjoy. |
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