Mochified snowy mooncake~! @ Mochi Cream

After reading the review by FoodieWil, I just had to try for myself.
Totally agree with FoodieWil’s comment that it is a Japanese version of ChineseGoGo.

ChineseGoGo is a high-end version of the glutinous sweets with various fillings, and now top class Mochi has appeared.

There are 19 flavours: Apple pie, Chocolate banana, White chocolate, Mango, Peach Yoghurt, Bluebery Yoghurt, Sweet Potato, Darjeeling tea, honey cranberry, Café Au lait, Rum n Raisin, Chocolate, Green Tea, Black Sesame, Green Soybean, Red Sweet Potato and Sakura.

I am not really into Adzuki beans, or the conventional Japanese flavours such as green tea, sweet potatoes etc, so I chose six flavours APPLE PIE, PEACH YOGHURT, DARJEELING TEA, HONEY CRANBERRY, CARAMEL PUDDING, and RUM RAISIN.

I tried the APPLE PIE first, the texture was interesting, just like eating eggshells, like the sugar shells on the mini easter eggs, then oozing with apple sauce with bits of apple in it, and exploding with fluffy light whipped cream.

Then I tried the honey cranberry, also oozing with sweet cranberry liquid, this one contained bean paste, same with the Darjeeling Tea, packed with strong Tea flavour.
The Rum raisin one also surprised me with a strong Rum infusion with the cream.
I didn’t like the Peach Yoghurt one, because the Peach was a bit perfume like, not natural giving an aftertaste, I would assume the same for the blueberry one too.

However the Caramel Pudding was the best along with the Apple pie, it was thick smooth custard filling inside, with a strong bitter caramel syrup in the centre. The brown syrup tasting and looking EXACTLY like the real caramel puddings.

Anyway if your not a fan of Adzuki beans, then Apple pie or Caramel pudding would be the choice, its sweetness is different to the sweetness of the bean paste. Although both are as sweet as each other.
To me the ones with bean paste inside remind me of the Snowy moon cakes during moon cake festival, both full of bean paste. Maybe one day, they will have cheesecake flavours!

 

Sour gone off mochi's anyone @ 熊本和菓製 Wagashi Kumamoto

I have wanted to try their stuff since it opened, however my octopus was always out of credit, and there was no sign saying you could pay by cash at the till.

Anyway, packaging and appearance is no way near Mochi Cream, the taste and quality is far from it.

One of them was sour too.

The flavours available are:
Strawberry, Blueberry, Sesame, Custard, Hokkaido milk, Chocolate, Taro, Edamae beans, Green Tea and
Japanese herb

Green Tea Glutinous rice balls @ 美麥多飽餅屋 Fresh Wheat Bakery

Although this shop does not specialise in these glutinous rice balls, they were much better than the ones I tried at TKO, those were disgusting.

The only complaint was that the pastry was too thick, 70% glutinous rice wrap, and 30% filling, however, the wrap had a nice taste so it was ok.
The coconut roll (green one) tasted softer than expected, I thought it was be firmer and chewy.

 

Brown sugar mochi egg tart @ KFC

I am not a fan of portugese egg tarts at KFC, firstly because they are greasy and secondly it tastes very eggy.

However the mochi egg tart was fantastic, there was brown sugar mochi at the bottom which lessens the eggy taste, and I love brown sugar.

Before I tried it, I could smell brown sugar/caramel scent.

Then when I tried to cut it, the layer of brown sugar mochi was extremely elastic.
I had some fun stretching it to see when it would break, but from the photo you can see that it had very high plasticity!!
Its texture was like sturdy gelatin rather than the mochi type.

The only thing that let it down was the base, it was burnt, and made the egg tart taste bitter.

30% egg filling, 70% brown sugar filling

Fun factor test~~very elastic!~!

burnt base

Brown sugar mochi egg tart @ KFC

I am not a fan of portugese egg tarts at KFC, firstly because they are greasy and secondly it tastes very eggy.

However the mochi egg tart was fantastic, there was brown sugar mochi at the bottom which lessens the eggy taste, and I love brown sugar.

Before I tried it, I could smell brown sugar/caramel scent.

Then when I tried to cut it, the layer of brown sugar mochi was extremely elastic.
I had some fun stretching it to see when it would break, but from the photo you can see that it had very high plasticity!!
Its texture was like sturdy gelatin rather than the mochi type.

The only thing that let it down was the base, it was burnt, and made the egg tart taste bitter.

 

 

30% egg filling, 70% brown sugar filling

 

Fun factor test~~very elastic!~!

 

burnt base