MOCHI
Sticky, chewy mochi Taiwanese/Japanese style. All you need is a microwave! Recipe can be multiplied, but I usually just make a small batch.
Provided by Crystella
Categories Dessert
Time 33m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
- While mixing with a spoon or small stiff spatula, pour in the boiling water.
- Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).
- Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.
- Meanwhile, grease a ziploc bag well.
- Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself!
- While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want.
- To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky.
- Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P.
- Enjoy!
- Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).
EASY MOCHI
A lovely Chinese New Year's snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!
Provided by Katrina
Categories World Cuisine Recipes Asian Japanese
Time 3h35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 49.8 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.8 g, Sodium 82.3 mg, Sugar 6.4 g
HOMEMADE MOCHI
Mochi, in its many forms, is a New Year's tradition in Japan. It is made with sticky rice and can be either sweet or savory. The great thing about mochi is you can prepare some of it sweet, then present a savory version with the remaining mochi the next day or even later the same night.
Provided by Food Network
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the mochi dough base: Wash the rice gently until the water runs clear, 5 to 8 times, then drain. Cook the rice with 2 1/2 cups water in a rice cooker according to the manufacturer directions for sushi/sweet rice, about 30 minutes.
- Place the cooked rice in a wooden or stone bowl. (I don't recommend stainless steel or plastic bowls, which will make the rice wet or too soft.) Smash the rice with a thick wooden stick or pestle. Use your hands to turn the rice and continue to pound with the stick until it is a smooth and sticky dough, 6 to 8 minutes.
- Portion out 20 to 24 mochi, about 2 tablespoons of dough per portion. Have a small bowl of water nearby to lightly wet hands if the dough is too sticky. Shape each portion into a round patty about 1 1/2 inches thick and dust each side of the mochi with mochiko or potato starch.
- For the mochi toppings: To make a sweet miso sauce, combine the miso, sugar and sake in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Remove from the heat and set aside.
- Heat a grill pan or skillet over medium-high heat. Add your desired number of plain mochi and grill, brushing with soy sauce a couple of times on each side, until the mochi are caramelized, 2 to 3 minutes per side.
- Brush some of the remaining plain mochi (reserve some of them to serve with the sweet toppings) with about 1 tablespoon of the sweet miso sauce and top with a sprinkle of shichimi. To serve the savory mochi, wrap the soy-grilled and sweet miso-glazed mochi in nori and place on a plate or platter.
- For the sweet mochi toppings: Mix the kinako with the sugar in a small bowl. Dip to coat both sides of your desired number of mochi. Top each remaining plain mochi with adzuki paste, then sprinkle with the remaining kinako sugar, if desired. Serve on a plate or platter.
SIMPLE MOCHI
Simple recipe. You only need a microwave. Very versatile with dough and fillings. Not too sweet either. Here's a small batch which can be multiplied, but if you make more, experiment with the microwave times.
Provided by Secret Teenage Chef
Categories Dessert
Time 4m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Mix mochiko and sugar in a bowl.
- Add water and mix thoroughly. (will be watery).
- Put in a microwaveable dish. Cover with plastic wrap.
- Microwave on high for 4 minutes. Take off plastic wrap. Cool for a few minutes, if you want. Cut. Serve.
- Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put the mochi on cellophane.
- Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed.
- Variations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. >> For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking.
Nutrition Facts : Calories 96.5, Fat 0.3, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 22.1, Fiber 0.5, Sugar 6.3, Protein 1.2
MOCHI CAKE, ANY WAY YOU WANT IT
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.
Provided by Anna Stockwell
Categories Butter Egg Coconut Wheat/Gluten-Free Dessert Dairy Free
Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
- Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
- Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
- Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
- Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.
More about "easy mochi recipes"
6 EASY JAPANESE MOCHI RECIPES FOR BEGINNERS - LIFEHACK
From lifehack.org
Estimated Reading Time 9 mins
- Chocolate Mochiko. If you want a chocolate flavoured mochi, you need to use one fourth cup chocolate chips in the melted state and stir it into the mochi batter before you start preparing it.
- Green Tea Extract Mochiko. In an aluminum foil, red bean paste needs to be wrapped and put in the freezer for a minimum of 3 hours. Green tea powder (a form of green tea extract) should be mixed well with sweet rice flour preferably in a ceramic bowl or a microwave friendly dish.
- Sweet Mochiko. If you are interested in preparing sweet mochiko, then you should mix it with water in a bowl which is heat proof. Keep on adding water so that it doesn’t become dry.
- Butter Mochiko. Are you sick of having chocolate mochi? Want to try something new? How about butter mochis! For this you need to make sure that your oven is reheated up to 350 degrees.
- Pumpkin mochiko. Pumpkin mochiko is another alternative if you are tired of the chocolate and plain ones. What you need here is pure pumpkin, a filling of pumpkin pieand condensed milk which is sweetened.
- Mochi cookies. It sound appealing and those of you who want to try it out as a snack should follow this method. First you mix all the ingredients (egg, butter and cream) and leave aside the mochi and matcha powder.
16 BEST JAPANESE MOCHI RICE CAKE RECIPES - THE …
From thespruceeats.com
EASY HOMEMADE MOCHI - TINY URBAN KITCHEN
From tinyurbankitchen.com
HOW TO MAKE JAPANESE MOCHI ICE CREAM - BIGGER …
From biggerbolderbaking.com
EASY MOCHI RECIPE - HUNGRY GOPHER
From hungrygopher.com
10 BEST MOCHI DESSERT RECIPES | YUMMLY
From yummly.com
8 EASY MOCHI RECIPES — FROM PLAIN MOCHI TO MOCHI ICE …
From allrecipes.com
10 BEST MOCHIKO MOCHI RECIPES | YUMMLY
From yummly.com
12+ MOCHI FLAVORS & EASY RECIPES FOR MOCHI ICE CREAM AND MORE
From allpurposeveggies.com
6 WAYS TO MAKE MOCHI (RECIPE) - 100% PURE JAPAN
From misosoup.site
LOCAL SWEETS: BUTTER MOCHI - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
2-INGREDIENT EASY MOCHI ICE CREAM RECIPE | MIKHA EATS
From mikhaeats.com
EASY MOCHI DONUTS RECIPE: FRY OR BAKE THESE PON DE RING!
From honestfoodtalks.com
EASY BUTTER MOCHI RECIPE (HAWAIIAN STYLE MOCHI CAKE)
From izzycooking.com
EASY MOCHI WAFFLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
HAWAIIAN BUTTER MOCHI | CONTEMPLATING SWEETS
From contemplatingsweets.com
BEST VEGAN MOCHI RECIPE (AND EASIEST!) - IZZYCOOKING
From izzycooking.com
GORGEOUS HAWAIIAN BUTTER MOCHI - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
EASY MOCHI RECIPE: HOW TO MAKE MOCHI IN A MICROWAVE OR STEAMER
From honestfoodtalks.com
HOW TO MAKE MOCHI: SIMPLE MOCHI RECIPES FOR ASPIRING CHEFS
From bustle.com
BEST MOCHI DONUTS RECIPE - SIMPLY BAKINGS
From simplybakings.com
EASY MATCHA MOCHI | JADE LEAF MATCHA
From jadeleafmatcha.com
EASY EVERYDAY BUTTER MOCHI - MOCHI MOMMY
From mochimommy.com
MOCHI RECIPE WITH MOCHIKO FLOUR - HAPPY HAPPY NESTER
From happyhappynester.com
CHI CHI DANGO (EASY HOMEMADE MOCHI RECIPE) - MOCHI …
From mochimommy.com
EASY MOCHI | CANADIAN LIVING
From canadianliving.com
SWEET MOCHI RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
MOCHI RECIPE EASY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY MOCHI COOKIE RECIPE - JANICE FUNG
From janicefung.com
EASY MOCHI – HIROKO'S RECIPES
From hirokoliston.com
HOW TO MAKE MOCHI ICE CREAM AT HOME: EASY MOCHI ICE CREAM …
From finedininglovers.com
HOW TO MAKE HOMEMADE MOCHI : 6 STEPS (WITH PICTURES)
From instructables.com
EASY SWEET MOCHI (AN MOCHI) - GREATIST
From greatist.com
HOW TO MAKE THE BEST HOMEMADE MOCHI YOU'VE EVER HAD
From spoonuniversity.com
EASY NUTELLA MOCHI (もち) | JAPANESE COOKING RECIPES, INGREDIENTS, …
From otakufood.com
JAPANESE MOCHI RECIPE | HOW TO MAKE MOCHI - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Q MOCHI MEET FRESH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY MOCHI ICE CREAM RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE MOCHI (お餅) AT HOME - CHOPSTICK CHRONICLES
From chopstickchronicles.com
HOW TO MAKE HAWAIIAN BUTTER MOCHI | KITCHN
From thekitchn.com
15 SIMPLE MOCHI RECIPES - BRIT + CO
From brit.co
THE ULTIMATE GUIDE TO MOCHI - MOCHI MOMMY
From mochimommy.com
You'll also love