FOUR-FLAVOR MOCHI CHEESECAKES
These pillows of homemade mochi are stuffed with four variations of cheesecake filling, so everyone is sure to find a favorite!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 24 mochi
Number Of Ingredients 11
Steps:
- For the cheesecake filling: Line a baking sheet with parchment paper. Add the cream cheese and confectioners' sugar to a medium bowl and fold together until combined. Fold in the graham cracker crumbles.
- Divide the batter evenly among 4 medium bowls. Fold the strawberries into the first bowl. Fold the brownies into the second bowl. Fold the mini chocolate chips into the third bowl. Fold the peanut butter lightly into the fourth bowl so that it has a marbled look. Cover each bowl and freeze until firm, about 1 hour 30 minutes.
- Using a 1-ounce scoop, scoop mounds of each cheesecake filling and put on the prepared baking sheet. Return to the freezer while you make the mochi dough.
- For the mochi dough: Combine the rice flour, granulated sugar and 2 cups water in a medium microwave-safe bowl. Whisk in the oil.
- Microwave in 1-minute intervals, stirring in between each, until the mixture is sticky and almost translucent in color, about 8 minutes.
- Line a baking sheet with parchment paper and set aside. Dust a work surface heavily with cornstarch and turn out the dough on top. Dust the dough with more cornstarch. Roll into a 19-by-17-inch rectangle about 1/16-inch thick. Use a 3 1/2-inch round biscuit cutter to cut out 19 circles from the dough. Brush any excess cornstarch from each circle and place on the lined baking sheet. Place the remaining dough back in the microwave-safe bowl and reheat in 30-second intervals until the dough returns to being sticky and translucent. Repeat the above steps to cut out 5 more circles.
- Place a mochi round on top of a cavity in a mini muffin pan, but don't push it in. Place a frozen cheesecake scoop in the center and press in lightly so it falls into the cavity. Fold the sides of the mochi up over the cheesecake and pinch tightly to seal. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining mochi rounds and cheesecakes.
- Serve immediately or chill in the fridge until ready to eat.
MOCHIKO CHICKEN
Steps:
- Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.
- Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight.
- Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
- Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.
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
THE BEST BUTTER MOCHI
Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.
Provided by AsianHawaiiGirl
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
- Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
- Whisk eggs and vanilla extract together in a small bowl.
- Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
- Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
- Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g
MOCHI DOUGHNUTS
These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce. You can glaze them with an assortment of bright colors.
Provided by Clarice Lam
Time 1h
Yield Eight 3"-diameter doughnuts or about 2 dozen doughnut holes
Number Of Ingredients 15
Steps:
- Whisk 1 cup plus 1 Tbsp. (170 g) mochiko (sweet rice flour) and 1 cup (120 g) tapioca starch (tapioca flour) in a small bowl to combine.
- Bring ⅔ cup whole milk, ⅓ cup (67 g) granulated sugar, 2 Tbsp. unsalted butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a medium saucepan over medium-high. Remove from heat, add dry ingredients, and stir with a wooden until a lumpy paste forms. (Mixture will be dry in spots and hard to combine, but don't worry; this is normal.)
- Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed to release some steam and cool slightly, until smooth, about 2 minutes. Add 1 large egg and mix (still on medium speed) until combined, about 2 minutes. Add 2 tsp. baking powder and mix until combined and dough is sticky but smooth, about 30 seconds. Place a piece of plastic directly on top of dough and let rest 15 minutes.
- Pour vegetable oil (about 8 cups) into a large pot to come 2" up sides; fit pot with thermometer and heat oil over medium until thermometer registers 350°.
- If making doughnut holes, line a rimmed baking sheet with parchment paper. If making doughnut rings, cut a large piece of parchment paper into nine 4x4" squares and set aside. Using a biscuit cutter or drinking glass as a guide, draw a 3" circle on 1 square; this will be your guide.
- To shape ring doughnuts, lightly oil your hands and scoop out teaspoonfuls of dough (8 g per piece if you have a kitchen scale) and roll into balls. Place guide underneath another parchment square and arrange 8 balls around the circle, making sure they are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnuts.
- Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, doughnut side down, into oil. Fry about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side (do not flip too early or doughnut may break apart). Carefully transfer to a wire rack and let cool.
- To shape doughnut holes, lightly oil your hands and scoop out a tablespoon of dough (18 g per piece) and roll into balls. Place balls on prepared baking sheet.
- Working in batches, lower dough balls into oil with a slotted spoon and fry, turning occasionally, until golden brown all over, about 3 minutes. Carefully transfer to a wire rack and let cool.
- If using 1 Tbsp. freeze-dried raspberries or black sesame seeds, finely grind in a spice mill (or, with a mortar and pestle if using the raspberries).
- Whisk 1 cup (110 g) powdered sugar, 2 Tbsp. whole milk, ⅛ tsp. kosher salt, and 2 tsp. finely ground freeze-dried raspberries or black sesame seeds or 2 tsp. unsweetened cocoa powder; 1 tsp. matcha, preferably ceremonial grade; or ½ tsp. ube extract in a small bowl until smooth. (Glaze should be thick but pourable-like a yogurt drink. Thin with additional 1 Tbsp. whole milk if needed.) Stir in ½ tsp. vanilla extract if making the ube version.
- Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.
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- Gorgeous Hawaiian Butter Mochi. Let’s kick things off with a Hawaiian version of mochi. Flavored with coconut milk, butter, and vanilla, it has a mild sweetness and nuttiness.
- Mochi Brownies. Traditional brownies are made even extra ooey-gooey, chewy, and fudgy! Crackly crust, crisp edges, and a chewy center are exactly the things I’m looking for in a brownie.
- Mochi Pancakes. This recipe combines mochi with the viral TikTok food trend to create mouthwatering pancakes. These bite-sized pancakes are made with mochiko flour, making them soft and chewy on the inside.
- Brown Butter Espresso Mochi Brownies. Here’s another mochi brownie recipe, this time flavored with browned butter and espresso. If you’ve never used browned butter in a dessert before, take this as the sign to do so.
- Matcha Mochi Muffins. If you’re looking for a new muffin flavor to try, today’s your lucky day. These muffins combine the goodness of two phenomenal Japanese staples: matcha and mochi.
- Gluten-Free Mochi Infused Muffins. These muffins are light, fluffy, and not too sweet. Sweetened with brown sugar and flavored with lemon juice, they have a very simple yet satisfying taste.
- Bear-Shaped Chocolate Mochiko Muffins (Gluten-Free) These chocolate muffins are almost too cute not to eat! They’re so good, you’ll regret it if you don’t, though.
- Vegan Mochi Muffins. They look like regular chocolate muffins from the outside, but wait until you sink your teeth into one. You’ll first be greeted with a slightly crisp and crunchy outer crust with morsels of melty chocolate.
- Butter Mochi. It’s a sweet and sticky bite-sized dessert made by combining mochiko flour, sugar, milk, and butter. Just like its Hawaiian counterpart, this butter mochi has no filling.
- Mochi Cake. Inspired by the Hawaiian mochi, this mochi cake has a delicately sweet and buttery flavor. It’s crispy and chewy on the outside and springy and bouncy on the inside.
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