Another creation of Yuri Vaughn: the Inside-Out Mochi – the chewy green mochi is inside, the lama bean paste is outside, a scrumptious coat of ground sesame and walnut to tie everything together, and a wedge of soft agar agar for the final touch. The crumbliness matches best a smooth, espresso-colored pu’er.
Nothing too sweet, nothing too strong, something mild, compact but powerful. We get here a harmonized contrast between the tastes of dried seeds and the taste of wet roots, not that pu’er is made from roots.
OMG!! That’s so creative haha! I’ve never seen an inside-out mochi before! O_O So which do you prefer now – regular mochi or inside out? =)
Hmmm I can’t say… Both have their merits, but this one is much easier to cut with a fork than the regular mochi. 😛