Mochimugi Blancmange with Mochimugi Tea Syrup

Blancmange, which means “white food” in French, is a dessert that perfectly brings out the flavor of mochi barley. It’s ideal for early summer.

Made with healthy ingredients, this dessert is delicious and has a smooth, creamy texture.

Ingredients (makes a manageable portion)

Mochimugi Blancmange

≪Ingredients≫
Unsweetened soy milk	2 cups (480 ml)
Milk	1.5 cups (360 ml)
Mochimugi flour	4 tbsp (about 32 g)
Sugar	40 g (about 3 tbsp)
Powdered gelatin	10 g (about 1 tbsp + 1 tsp)
Water (for gelatin)	2 tbsp (30 ml)

Mochimugi Tea Syrup

≪Ingredients≫
Mochimugi tea (barley tea)	20 g
Water	1.5 cups (360 ml)
Sugar	70 g (about 5 tbsp)

Instructions

Mochimugi Blancmange

1. Soften the gelatin.
   Add the water to the powdered gelatin and let it bloom (absorb the water).
2. Cook the mochi barley mixture.
   In a saucepan, combine the milk and mochi barley flour. Mix well and heat over low heat. Stir constantly to prevent burning. Once the mixture thickens, remove it from the heat.
3. Add soy milk and sugar.
   Stir in the soy milk and sugar, then gently heat the mixture again. Once warm, add the softened gelatin from step 1 and stir until completely dissolved.
4. Cool and thicken.
   Transfer the mixture to a bowl. Place the bowl over ice water and stir with a spatula until the mixture becomes slightly thick and creamy.
5. Pour into molds and chill.
   Pour the mixture into molds. Refrigerate until it sets with a smooth, creamy texture.
6. Serve with mochi barley tea syrup.
   Once set, drizzle with the prepared mochi barley tea syrup and enjoy.

Mochimugi Tea Syrup

1. Brew the tea.
   In a saucepan, simmer the mochi barley tea until it becomes strong and flavorful.
2. Add sugar and reduce.
   Stir in the sugar and continue to simmer, allowing the liquid to thicken slightly.
3. Cool and chill.
   Once it reaches your desired consistency, remove from heat and let it cool. Refrigerate until cold before serving.

Be careful not to burn the mixture.
This syrup is also delicious over pancakes, French toast, or ice cream.

This recipe was kindly provided by the student group “Hyogo Product Development Project DEN” from the Department of Food and Nutrition, Faculty of Environmental and Human Studies, University of Hyogo.