Welcome August

We're back from our Kaua'i vacation. We stayed in Kapa'a town and had a hotel room with a beautiful ocean view.  The beach fronting our hotel had lots of Portuguese Man of War washed up on the sandy shore.  Needless to say, we didn't go swimming but we popped the Man of War, took beach strolls, collected shells and swam in the hotel pool.  Our vacation was a great way to end our summer days and I will especially miss the hotel house cleaning service!! 

Black Pot Beach, Hanalei, Kauai 

With the travel laundry almost complete, I've had time to squeeze in craft time.  Here is a beaded project that I am working on.  It is teenie-weenie hearts charms made from Japanese Toho seed beads in size 11.  I'm still working on the blue heart...

Seed Bead Heart Charms

I'm a bit sad that summer with my kids has gone by so fast but I look forward to working on my crafts and the exciting activities coming up in the new school year.

Be Back Soon

Microwave Mochi Recipe

Our mochi - not cut very nicely but still tasty!

Microwave Mochi Recipe

Ingredients:

-1 package mochiko sweet rice flour (10 oz)

-1 can coconut milk (13.5 oz)

-3/4 cup sugar

-1/4 tsp. vanilla

-2 drops food coloring

-potato starch

Directions:

-Combine mochiko, coconut milk, sugar, vanilla and food coloring in a medium bowl.

-Mix until smooth.

-Pour into a greased 5 cup microwaveable tube pan.

-Cover with plastic wrap and microwave on 80% for 10 minutes, rotating several times during cooking.

-Let stand for 10 minutes.

-Pull mochi from sides and turn onto board dusted with potato starch.

-Cut into bite size pieces and dust with potato starch.

Enjoy!

We topped one batch of our mochi with a kinako + sugar mixture.  Here is a much more appealing photo from sadacori on Flickr.

Note:  I linked some ingredients and supplies to Amazon.com but you can find most of what you need in a grocery store that sells Asian products.