I love mochi.
I've written odes to mochi.
My last meal on earth would involve mochi. Possibly several courses of mochi.
I love mochi stuffed with red bean paste, flavored with purple sweet potatoes, baked with coconut, stuffed with fresh fruit, grilled until puffy and covered in soy sauce, stuffed with peanut butter, covered in chili paste, served with boy chok and beef...
I've yet to meet a mochi I didn't love.
Mochi and I understand each other on a deeper level.
If you've only tried mochi when it is either A) filled with ice cream or B) as a topping for frozen yogurt, you are missing out. If you've never had a savory dish that included sticky rice cakes, you are a poor poor soul.
Here's an easy-to-make, easy-to-love recipe for a savory mochi snack. I was inspired by my recent trip to the 626 Night Market, where Nani Kore Hawaii had huge skewers of Korean mochi wrapped with paper-thin bacon for sale. Mine certainly upped the meat to mochi ratio!