I love mochi. I love the soft bite-sized rice cakes sprinkled on my frozen yogurt. The taste of the traditional Japanese mochi filled with red bean reminds me of my childhood – my parents would buy it all the time. And of course mochi ice cream… whether it’s green tea, mango, or strawberry, I will devour it in one bite despite the fact that I’ll get brain freeze. Yum!
So I couldn’t help myself when my friends showed me the Mango Mochi Ball at the Irvine Taiwanese bakery, J Sweet Bakery. They had tried it before at a different bakery but not at this one. We couldn’t help ourselves and each ordered one.
The size is 2-3 times larger than the traditional Japanese mochi. Also, it’s shape is closer to the dome of an airy steamed bun.
The mochi is pillowy and airy and surrounds the outer layer of the Mango Mochi Ball – which is as soft as marshmallow. When I take my first bite, it feels like I’m biting into a mango cloud! Inside the layer of the gooey rice cake is a layer of sponge cake and at the center is a mango mousse with fresh bits of mango. The overall flavor is subtle and fragrant.
Bit of advice, if you eat this, don’t pick it up with your hands – pick it up with the cellophane or the wrap it comes it because the warmth of your hands will make the mochi stick to you and it will get very messy.