One bite and the past came rolling back in. I remember how crazy I was about the buchi in the Philippines. It is a round rice cake made from rice flour with sweetened red bean paste filling and sesame seed coating. And fried. That was the only drawback of that wonderful dessert. Delicious but heavy.
When I tried the mochi bars the first time at home, the taste brought me back home. The strong flavor of toasted rice reminded me of my old habit. Being staple in the Philippines, steamed white rice is always cooking in our kitchen. I would wait for the rice to finish to get to the "burned" crunchy crust that's in between the cooking pot and the soft white rice. That for me, was the tastiest part of the rice but it's the part that never gets served on the table. And that was the part that I loved munching on.
Usually, mochi bars are dipped in soy sauce but I wanted something sweet to go with them I just made some salted caramel sauce and thought of dipping one to find out the taste. It was a little experiment that turned out wonderfully. The thing is, salted caramel sauce goes with everything too! I loved its turnout and in this simple Grilled Mochi Skewers with Salted Caramel Sauce recipe that I created for She Knows, you will find out how. It's easy to find bottles of salted caramel sauce but if you feel like making your own, you can refer to my Homemade Salted Caramel Sauce recipe.