One of my favorite dessert is mochi. Especially Japanese warabi mochi.  It’s not the typical mochi made from rice but from bracken according to this site.  I have a bag of warabi flour stashed away somewhere and when the weather turns cooler I will slave over the stove to turn out some decadent mochi.  As for now I will savour this:

It’s a gift from my Hubby’s aunt in Taiwan.  (She sure knows the way to my heart.  )  I was surprised to see them coated in cocoa powder.  They’re usually coated in soybean or red bean powder.  I was even more surprised that the cocoa was only slightly bitter.  Once I got through that full dry cocoa taste, the bite leads to a very soft pillowy cool smooth lightness.  The perfect dessert for summer, I say.

I liked it so much that I did a quick googling and found out that these warabi mochi are from Kofukudo at the Grand Formosa Regent Hotel in Taipei.  It’s a partnership between the hotel and the 100++ year old Japanese store.  (Why can’t we have this in Thailand??????)

They only keep for a day so I guess no one can blame me if I finish the whole box by myself.  Can’t let anything this good go to waste.