Have you heard of a Korean dessert - mochi toast? It is basically two slices of toast stuffed with chewy rice cake, and finished with some additional toppings.
For my version, plus a little adaptation from Miss Hangrypants, I have combined my recent favouite souvenirs during the trip to Seoul - OSULLOC green tea milk jam, and a honey butter toasted bread to from this amazing goodness.
I bought these creations to our picnic day, and all my friends loved them.
For the rice cake, I have actually used glutinous rice flour to revamp the texture of rice cake. So it is best to eat fresh as it will turn hard the other day.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.
Adapted from Miss Hangrypants
2 slices of milk bread
2 tbsp salted butter, melted
2 tbsp honey
1/4 cup glutinous rice flour
1 tsp Natvia, optional
3 tbsp hot water
Green Tea Milk Spread
How to make matcha milk jam honey mochi toast:
- In a small bowl, combine glutinous rice flour, Natvia, and hot water. Stir until a smooth dough form. Form a ball and roll into the size of your slice of bread.
- Heat frying pan over low heat. Grease light with vegetable oil and fry mochi for 2-3 minutes on each side.
- Meanwhile, brush each slice of bread with melted butter. Toast slightly and apply honey. Toast until golden brown.
- Spread green tea milk jam onto toast, place mochi and complete with another toast. Serve immediately!
With all my love <3