Mochi flavor - suggestions? (I swear I can't figure out how to put a topic on the post...)
I'm trying to replicate a mochi - if you're unfamiliar with this, it's made with pounded rice flour, water, and some sweetener - flavor with only TFA flavors. I'm wondering if the rice crunchies flavor will get me there with some other TFA additives. Do you think I need some other brand of flavor? The actual "cereal" component should be there, but very light. I don't know of any other flour-y, bread-y tastes other than cereal. Maybe horchatta would be good if it didn't have cinnamon in it.
I'm hoping the rice crunchies are only a bit starchy, light, and sweet. I'd like to eventually use this as a base kind of like the vanilla bean gelato/sweet cream/sweetener that I use to make honeydew melona (along with strawberry and banana variants).
Mochi is a great ethnic/local flavor here with so many variations. Would be great with taro, peanut butter, chocolate, many fruits, etc.
I'll have to order and experiment (unless someone has other suggestions). I'm thinking the flavor ratios would be something along the lines of:
10% primary flavor (maybe strawberry to start ... I currently have a lot of that)
10% secondary flavor (the mochi base)
- 5% rice crunchies
- 2% vanilla swirl (or maybe some other light vanilla variant)
- 2-3% sweet cream (or maybe another very light variant)
2-3% sweetener
1-2% possibly a unique twist. Maybe a tiny bit of almond or hazelnut to go with.
edit: now that I think about it ... maybe frosted donut might work too? ugh.