Arare Cream Cocktail

Arare Cream Cocktail

Arare (pronounced ah-rah-reh) is the Japanese word for tiny rice crackers (you know, the kind they put in snack mixes along with wasabi peas). It’s basically made by toasting mochi until it puffs up like popcorn and takes on the fantastic toasty flavor of caramelized rice. The kind in the snack mixes are are salted, so you wouldn’t want to use those, but the flavor works well with sweet things too.

Arare - toasted mochi (rice cake)

I used these as “croutons” in a soup I did for my mom’s birthday dinner over the holidays, but I couldn’t help but wonder what else I could add them to. While eating a piece of burnt rice flavored candy it occurred to me that the flavor goes well with sweet things as well. Cream seemed like a natural accompaniment to the smoky flavor and the rest just sort of fell into place. Putting it in a shaker with some ice gives it a nice layer of cappuccino-like froth on top.

To get the flavor into the cocktail I just steep the toasted mochi in simple syrup like tea. If you want the flavor of the arare to “pop” more, use an unflavored alcohol like shochu or vodka. If you want something that compliments the toasty rice, try using irish whiskey (it almost tastes like Bailey’s).

for arare simple syrup
2 pieces mochi cut into tiny cubes (about 2mm)
1 C sugar
1/2 C water

for cocktail
1 part arare infused simple syrup
1 part shochu (irish whiskey tastes great too)
2 parts half and half

Cut mochi into small pieces to make arare

Spread the mochi cubes evenly over a baking sheet and toast at 350 degree until they are puffed up and a deep caramel color. You may need to turn the sheet and shake them up a bit half way through. Be very careful as they take a while to start browning but then they go from toasty to burnt to flaming in a matter of seconds (yes I lit my toaster oven on fire with the first batch).

When they’re done, set aside a few to garnish your drinks and dump the rest into a small sauce pan along with the sugar and water. Bring to a boil then turn off the heat and let it steep until the syrup has cooled off a bit. Strain using a tea strainer and press on the solids to extract all the flavor then toss them out.

To mix the drink, just fill a shaker with ice, pour in the simple syrup, alcohol of your choice, and half and half. Shake vigorously and pour into glasses topped with a few pieces of reserved arare.

  • http://voodoolily.blogspot.com/ Heather

    Ooh, another use for shochu. Our neighborhood liquor store special-orders Shiranami for us, and it’s good. I usually end up just making lemon or lime chuhai, but this is a good wintertime bev.

    It also reminds me of that Korean toasted rice-flavored candy that I had once. I got some “nuroonggi taste” candy that comes close, but tastes more like Corn Pops than rice. :

    • marc

      It’s funny that you should mention that, I was eating a piece of the Korean candy you’re referring to when I came up with this drink:-)

  • http://voodoolily.blogspot.com Heather

    Ooh, another use for shochu. Our neighborhood liquor store special-orders Shiranami for us, and it’s good. I usually end up just making lemon or lime chuhai, but this is a good wintertime bev.

    It also reminds me of that Korean toasted rice-flavored candy that I had once. I got some “nuroonggi taste” candy that comes close, but tastes more like Corn Pops than rice. :\

    • marc

      It’s funny that you should mention that, I was eating a piece of the Korean candy you’re referring to when I came up with this drink:-)

  • http://www.thedailyspud.com/ Daily Spud

    I think I’d be going with the Irish whiskey version of this :) (now, if I can just lay my hands on some mochi, I’d be all set!)

    • marc

      Try searching for it online. Here’s a place I found but having never purchased anything there I don’t endorse them.

  • http://www.thedailyspud.com Daily Spud

    I think I’d be going with the Irish whiskey version of this :) (now, if I can just lay my hands on some mochi, I’d be all set!)

    • marc

      Try searching for it online. Here’s a place I found but having never purchased anything there I don’t endorse them.

  • http://myfinds-mikky.blogspot.com/ mikky

    this is something new to me… thanks for sharing… :)

  • http://myfinds-mikky.blogspot.com/ mikky

    this is something new to me… thanks for sharing… :)

  • http://colloquialcookin.canalblog.com/ Colloquial Cook

    Miam! I’m wondering if those little puffed mochi bits are also those that you find in genmaicha?

  • http://colloquialcookin.canalblog.com/ Colloquial Cook

    Miam! I’m wondering if those little puffed mochi bits are also those that you find in genmaicha?

  • http://www.pigpigscorner.com/ pigpigscorner

    I didn’t know it’s made from toasting mochi. The cocktail sounds really interesting!

  • http://www.pigpigscorner.com pigpigscorner

    I didn’t know it’s made from toasting mochi. The cocktail sounds really interesting!

  • http://www.haamoniismooth.com/ james key lim

    this sound delicious. i’ll definitely try with our haamonii shochu. thank you for sharing this. i’m going to post on our site it on our site as well to share with our friends. http://www.haamoniismooth.com

  • http://www.haamoniismooth.com james key lim

    this sound delicious. i’ll definitely try with our haamonii shochu. thank you for sharing this. i’m going to post on our site it on our site as well to share with our friends. http://www.haamoniismooth.com

  • http://joiedevivreanamateurgourmetsguide.blogspot.com/ Joie de vivre

    I have never heard of anything like this before. I love finding something new!

  • http://joiedevivreanamateurgourmetsguide.blogspot.com/ Joie de vivre

    I have never heard of anything like this before. I love finding something new!

  • http://veggiebelly.blogspot.com/ veggiebelly

    I love your picture and the glass! What a unique recipe!

  • http://veggiebelly.blogspot.com veggiebelly

    I love your picture and the glass! What a unique recipe!

  • http://www.practicallydone.com/ helen

    Interesting! And I do love mochi…

    Had a teriyaki chicken and mochi pizza at a new place in Vancouver called Strawberry Cones the other day. Sounds weird, I know, but it was actually very tasty. Wouldn’t mind another slice right now…

    • marc

      MMm that sounds great. I love toasting mochi with some teriyaki glaze on it. Then I finish it off with a piece of butter.

  • http://www.practicallydone.com helen

    Interesting! And I do love mochi…

    Had a teriyaki chicken and mochi pizza at a new place in Vancouver called Strawberry Cones the other day. Sounds weird, I know, but it was actually very tasty. Wouldn’t mind another slice right now…

    • marc

      MMm that sounds great. I love toasting mochi with some teriyaki glaze on it. Then I finish it off with a piece of butter.

  • http://okieats.blogspot.com/ kim

    what a cool idea! i love the way it looks in the photograph.

  • http://okieats.blogspot.com kim

    what a cool idea! i love the way it looks in the photograph.

  • http://www.opinionated-alchemist.com/ Dominik MJ

    Ups I am late. I just stumbled into your site – I have to say, that your drink is fascinating…

    I just would substitute the cream with concentrated rice milk or Amazake [or a mixture of both] – this would even increase the “ricy” flavors and would make it stylistically complete [may be not - Amazaki could cover the toasted mochi flavors - or are they robust enough?]…

    And maybe an Amawori instead of Shochu? This would even further push the rice-rice-rice concept and secondly had a little cleaner taste…

  • http://www.opinionated-alchemist.com Dominik MJ

    Ups I am late. I just stumbled into your site – I have to say, that your drink is fascinating…

    I just would substitute the cream with concentrated rice milk or Amazake [or a mixture of both] – this would even increase the “ricy” flavors and would make it stylistically complete [may be not - Amazaki could cover the toasted mochi flavors - or are they robust enough?]…

    And maybe an Amawori instead of Shochu? This would even further push the rice-rice-rice concept and secondly had a little cleaner taste…

  • http://www.maliburum.org/types-of-cocktails-shakers-what-cocktail-shaker-to-choose.html Choosing a cocktail shaker

    Seems to be just delicious! Will definitely try it, hope to get all ingredients. :D

  • Carolyn

    Yummy, sounds great. Would your recipe for the little baked mochi be the same as the little arare crackers that are in green tea or the rice, tea & arare soup that’s popular in japan?

    • Anonymous

      Yep, that’s essentially what this makes. The ones in the tea are
      usually just roasted rice, but it’s the same flavor, and this is
      exactly how I make the arare I put in ochazuke (rice soup with arare
      in it).

  • http://www.facebook.com/andrew.lo.923 Andrew Lo

    can i the arare (the little rice cracker) online? i really have a difficult finding it. thanks

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

Spicy Chicken Lettuce Wraps
Wallpaper Wednesday: Asaba Ryokan, Shuzenji
Wallpaper Wednesday: Plaça Sant Josep, Barcelona
Polenta Croquette Filled with Leeks and Ham Hock
Chicken Parmesan
Vegan Tiramisu
Wallpaper Wednesday: Statue of Liberty
Chicken Curry Recipe