Glazed Mochi Dumplings with Spiced Ginger-Osmanthus Syrup

• vegan
• dim-sum
• mochi
• plant-based
• asian-fusion
• dessert
• gluten-free
• osmanthus
• Hiroshi

Introduction

Welcome to my sanctuary of plant-based innovation. Today, we are capturing the soul of a modern dim sum house with a dish that bridges the gap between tradition and the contemporary sweet-savory trend. These Glazed Mochi Dumplings in Spiced Ginger-Osmanthus Syrup are a testament to the versatility of glutinous rice and the aromatic power of floral infusions. It is more than a dessert; it is a warm embrace in a bowl, designed to bring a touch of syrupy elegance to your table.

Ingredients

• 2 cups glutinous rice flour
• 1/2 cup boiling water (adjust for dough consistency)
• 1 tablespoon beet juice (for a natural pink hue)
• 1 cup steamed and mashed taro root
• 2 tablespoons thick coconut cream
• 1 tablespoon maple syrup
• 1 cup filtered water
• 1/2 cup organic coconut sugar
• 1 tablespoon dried osmanthus flowers
• 2 inches fresh ginger, thinly sliced into rounds
• 1 teaspoon fresh lemon juice
• 1 teaspoon toasted black sesame seeds for garnish
• Fresh mint leaves for garnish

Instructions

• In a large mixing bowl, combine the glutinous rice flour and beet juice. Slowly pour in the boiling water while stirring with chopsticks until a shaggy dough forms.
• Knead the dough by hand for about 5 minutes until it is smooth, elastic, and no longer sticks to your fingers.
• In a separate small bowl, mix the mashed taro, coconut cream, and 1 tablespoon of maple syrup until a thick, smooth paste is formed.
• Pinch off small pieces of the mochi dough and roll them into balls about the size of a walnut.
• Flatten each ball into a small disc, place half a teaspoon of the taro filling in the center, and carefully fold the edges over to seal, rolling it back into a perfect sphere.
• In a small saucepan, combine 1 cup of water, coconut sugar, sliced ginger, and osmanthus flowers. Bring to a gentle simmer over medium heat for 10-12 minutes until it reduces into a light, fragrant syrup.
• Stir in the lemon juice to the syrup and keep it warm on low heat.
• Bring a large pot of water to a boil. Gently drop the dumplings into the water. Once they float to the surface, let them cook for an additional 2 minutes.
• Use a slotted spoon to transfer the cooked dumplings directly into the warm syrup. Let them soak for 3 minutes to absorb the flavors and develop a glossy glaze.
• Serve 3 to 4 dumplings per bowl, drizzling extra syrup over the top and garnishing with toasted sesame seeds and a sprig of mint.

I hope this dish brings a sense of wonder to your day. The way the floral osmanthus clings to the chewy mochi is, to me, the perfect expression of what plant-based Asian cuisine can achieve. Keep exploring, keep tasting, and remember that the most beautiful flavors often come from the simplest gifts of the earth. Until we cook together again, stay inspired.

Hiroshi