Brythyll Ah Chig Moch Recipes

EASY MOCHI

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

BRITHYLL A CHIG MOCH (TROUT AND BACON) WELSH

Steps:

• Fresh rainbow trout - cleaned; head and tail left on.
• Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter.
• Wrap the fish in a long rasher of bacon.
• Enclose in foil and bake in a hot oven for around 25-30 minutes.
• Open top of foil and shape like a boat, paint with a little butter and serve.
• Serve with boiled potatoes and plain fresh vegetables.
• This dish used to be baked in an open fire with the fish encased in mud.
• Anthony Crowter, Cae Nest
• Hall Hotel, Llanbedr
• Merionnydd, N. Wales

MOCHA ICING

Steps:

• Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
• Frost the cake, and sprinkle with chopped walnuts if desired.

WELSH TROUT WITH BACON BRYTHYLL AH CHIG MOCH

Steps:

• Arrange bacon in single layer in broiler pan. Cook uncovered in 400°F oven for 10 minutes; drain.
• Sprinkle inside of fish with 2 tablespoons parsley, the salt and pepper. Arrange fish in single layer on bacon in pan. Cover and cook until fish flakes easily with fork, about 20 minutes. Split fish down center along backbone; remove as many bones as possible. Serve each fish with 2 bacon slices. Garnish with parsley. 6 servings.
• Betty Crocker's New international Cookbook.