Posted on Dec 19, 2012 in Hiroko's Blog, Recipes

In the past I thought that gooey texture found in Japanese (daifuku-)mochi (soft rice cake filled with sweetened azuki beans) won’t be appreciated by the American. Then, one day several years ago on my visit to our dear friend Alan and Fran (very traditional American), in Palo Alto, California, I surprisingly found that Fran stocks mochi ice cream in their freezer. They love the unique texture of the mochi ice cream. If you are a fan of mochi ice cream try this...

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