Mochi Fusion A favourite treat around my household is a sweet rice cake known as Korean Chapssalddeok or Japanese Mochi. It’s texture is soft, silken and slightly gooey (in a good sort of way).  Traditionally it would have taken many hours to make as it required steaming and pounding of rice, cooking and mashing of red beans or lotus root.  In today’s kitchen it can be prepared in under an hour. All you need is some fine sweet rice flour […]