Restaurants›The Original Roy's in Hawaii Kai›The “vegan” Recipe

The “vegan” Recipe

Inspired by The Original Roy's in Hawaii Kai
Time1h
Serves4

Mochi Crusted Aloun Farms Kabocha, Black Current Tapenade, Spicy Thai Chili

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Ingredients

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Mochi Crust

Kabocha Preparation

Black Current Tapenade

Spicy Thai Chili Sauce

Method

Mochi Crust Preparation

1

Make the Mochi Dough

In a bowl, mix glutinous rice flour, water, sugar, and salt until smooth. Pour the mixture into a lightly greased steaming dish.

2

Steam the Dough

Steam the mochi dough for about 20 minutes or until it becomes translucent. Let it cool slightly before handling.

Kabocha Preparation

3

Prepare the Kabocha

Preheat the oven to 400°F (200°C). Cut the Kabocha squash in half, scoop out the seeds, and slice it into wedges. Toss the wedges with olive oil, salt, and pepper.

4

Roast the Kabocha

Spread the Kabocha wedges on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Black Current Tapenade Preparation

5

Make the Tapenade

In a food processor, combine black currants, green olives, capers, minced garlic, olive oil, and lemon juice. Blend until smooth, adjusting seasoning to your preference.

Spicy Thai Chili Sauce Preparation

6

Combine Ingredients

In a small bowl, mix together Thai chili paste, soy sauce, maple syrup, and lime juice. Adjust the spiciness according to your taste.

Assembly

7

Assemble the Dish

Once the mochi is cool, cut it into pieces and press it onto the roasted Kabocha wedges. Serve with a generous spoonful of black currant tapenade and drizzle with spicy Thai chili sauce.