I had no intention of staying home all day today. I planned to go into work after lunch after the cable guy came to fix our HD receiver. Well you know how those things go, and he came after the 12:00 deadline and stayed until 2:30 . Messed up my whole day. The productive person I am decided to run some errands,pay some bills, etc.While on the way home I stopped off at my favorite new neighborhood grocery for some fruit and things. I love this place because they have all sorts of International goodies to add to your pantry. I picked up some pomegranate molasses, Sharon fruit(a type of persimmon),Sweet Rice Flour,(Mochiko)coconut milk and such. All stuff to play with. I was intrigued by a recipe on the back of the Rice Flour Box.It was for a cocoa mochi. I have had Mochi before and found it odd. I have also seen some bloggers blog about it. My mind went racing and I figured I give it a go with some Matcha powder. I have been meaning to make something sweet with the Matcha other than ice cream I see popping up all over. Reading up on Mochi I found it can be very fun and innovative. Kind of like cookie making. I chose the non traditional way to make it and chose a microwavable version. I figured I could knead and shape it like fondant. Not! Nevertheless I was pleased with my results. I didn’t have potato starch to dust it with , so I used confectioners sugar. I probably could have used the Sweet Rice Flour as well.I also used Cane sugar rather than white sugar, and more than the recipe called for( about 3/4 of a cup).The result at first looked like green gelatinous slime.As it cooled down it became a little more opaque. I dusted the bites with confectioners sugar and shredded coconut. And the taste? Yummy. I could munch on these sweet starchy nibbles a lot. Maybe next time I might add the bits to a ice cream. Cheap , fun, playing around on my unexpected day off.
Coco’s Matcha Mochi
1 cup mochiko sweet rice flour(glutinous rice flour)
1 cup water
3/4 cup cane sugar
confectioners sugar or katakuriko, for dusting(potato starch)
1-2 teaspoons of matcha powder
sweetned shredded coconut
Directions
1)Mix mochiko, matcha, and sugar in a bowl. 2)Add water and mix thoroughly. 3)Put in a microwaveable dish. Cover with plastic wrap. 4)Microwave on high for 4 minutes. Remove plastic wrap. Cool until it gets to a workable temp.
5) Shape, roll, or cut into desired shapes.Mochi will be very sticky so dust with katakuriko or confectioners sugar to prevent mochi from sticking everywhere. I used a pastry scraper to cut it cleanly.Roll around when cooled in coconut and more sugar.
Check out the Update for the Tamale Open. Prize now available.
OK just joking. Yes I have two. Don’t ask. The actual fruit tempted me in Costco. 
I have wanted to make a dessert incorporating certain pantry items I have, slivered almonds and Atora shredded Suet a friend brought back form the UK. I was determined to try this suet after researching my Plum pudding recipes for Christmas.
A lot of cooks have moved away from this old fashioned product but like lard it makes for really good baking. Doesn’t make it right but it just is. So everything in moderation I say. I have made a lovely Almond tart before by Lindsey Shere of Chez Panisse I read about in Alice Waters and Chez Panisse by Thomas Macnamee. Alice provides some great recipes in her stream of consciousness way. Not exact, but very good , and easy to follow for the home cook. I decided to use an Atoras crust recipe sweetened with Confectioners sugar and Lindsey’s filling studded with additional blackberries and sprinkled with sugar to aid the berries cooking. I also used my 
She knew I had taken classes and has seen my work. She’s even asked me to make her some staff gifts on occasion of cookie bouquets. With all the commotion at work she was far behind in her daughter’s grand birthday. Her little girl had definite expensive notions of what she wants. Like goodie bags filled with Juicy Couture trinkets. Yeah right. Well Mama wasn’t going to do that but we settled on a tiered Juicy Couture themed cake for her princess. I was hesitant but she said shed go to the local supermarket and get one if it was trouble. I cringed at the thought. If she likes this one maybe I get the big Quincenara cake next year! I told her I need a lot of cash
for supplies. Cake decorating is expensive and I always go overboard. I found a great store that has the best in cake supplies, as well as the standard Wilton. Lori at Cake Walk is the best in that you tell her your idea and she will help you through. So I had a few nights to prep and all day Saturday to really get into it. 
The result is a strawberry filled top tier of 4 layers of alternating chocolate and pink tinted French Vanilla, and pink butter cream. The bottom tier is just 2 layers of French Vanilla filled with the strawberry. What is French vanilla you ask? Well most cake decorators cheat and doctor up cake mixes (Duncan Hines is my choice, and extra eggs, milk, and Jell-O brand puddings).Ask any pro and they will tell you. You need a good sturdy cake and don’t really have a lot time for mistakes. It’s all about the outside unfortunately, than the inside. One day if I get a big pro kitchen, and such I’ll start from scratch. But this is just an occasional expensive hobby that I haven’t even spent a year doing.
Even Certain Someone somewhat amazed with what my little cheap Michaels craft store Wilton classes have resulted in. I love Wilton products, but I prefer Satin Ice for my fondant needs. Growing up my Mommy always gave me huge grandiose birthday parties, and I admit I had fun doing this. Did I go over the top? Yes. But that’s what the little diva waned, She has already started bragging to her friends that she has a ‘Cake Designer’. Got to love it. Now I just have to carry this heavy sucker down two flights of stairs and drive through all the big ass potholes to the burbs.