Wiki Wednesday #304 - Kira Amai / 甘いキラ

 happy new year!

Wiki Wednesday #304 - Kira Amai / 甘いキラ

Huh! I had thought the Yandere trend had died out. Kira (get it? Killer?) is a male eighteen year old yandere. 

Who is Amai Kira?

Art from wiki

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Allow me to start by saying that I have a skill issue.

When I was in 6th grade, my public elementary school in the Bible Belt didn't want us to have a science fair. Instead, we had a geography fair. We all picked a country and made a food from that country. I picked Thailand. The food I made was some glutenous rice flour with coconut in it. I have no idea what brand the flour was or where we got it. 

But the texture was strange. It was really chewy!

Later on, I became a hardcore weeaboo and got mochiko flour and a mochi cookbook. I can never remember being happy with the texture of mochi made with mochiko. I remember the texture always being like that Thai dessert. I'm fairly certain that most commercial daifuku is made with mochiko and I'm cool with commercial, shelf stable daifuku.

A lot of the recipes online using mochiko include more than just mochiko. That may have been a big part of the texture issue. On the other hand, it looks like you need glutenous rice flour to make snow moon cakes. If the entire purpose of the mochi is to wrap around something, the texture issue is way less important. (Am I going to try and make snow moon cakes with mochigome? Yes. We have already bought the moon cake presses.)

Another issue that may have happened was refrigeration. The first two times we made mochi from rice, we did end up storing it in the fridge. The texture was partially really off because we didn't cook the rice enough, but putting it in the fridge got rid of the gooey texture and replaced it with a very chewy texture. It can be a little scary to leave rice at room temperature, but putting it into little balls and covering them in corn starch probably makes it safe... Right? I'm definitely not sure, but the daifuku from the Korean market was kept outside of the refrigerator on a shelf!

There are plenty of reasons to choose mochiko over mochigome when making mochi. Mochiko is quick and easy to make into mochi. You can even make it in the microwave! 

If you have no counter space for a stand mixer (or the ability to smash the rice with a mallet), then using mochiko is basically your only way to make mochi. I can't give any tips or tricks for it because I genuinely have no idea how to do it correctly.

If you're making daifuku, mochi ice cream, or snow moon cakes, using mochiko is likely the better option! Handling pounded rice is a pretty sticky situation and requires a lot of corn starch! I did notice that the mochi balls I made with mochigome did not hold their shape at all when there was no filling. They slowly went "splat".

If you're only able to make mochi using mochiko, then that's okay. Mochi is still a lot of fun!

How Is Kira Amai's bank?

He has a one pitch CV bank. His voice is unique!

Where Can I download Amai Kira?

You can find him on his wiki page. Small trigger warning - his main design includes a bloody knife.