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
More about "mochi recipes"
JAPANESE MOCHI RECIPE | HOW TO MAKE MOCHI - ASIAN …
From asianfoodnetwork.com
Reviews 2Total Time 1 hr 15 minsServings 11-12
- Prepare mochi mixture. Add rice flour, corn flour, sugar, ¼ tsp oil and water, mix well and allow this mixture to rest for 30 minutes.
- Steam mochi dough. Place the mixture in a steamer, cover with a clean cloth and steam for 15 minutes. Once the mixture is cooked, remove from steamer. Add in the remaining oil and mix well. Leave to cool.
- Knead the mochi. Transfer the mixture out onto a wax-paper lined traywhen warm enough to handle. Knead and stretch until the mixture is smooth and elastic, about 6-8 mins. Place the mochi in a bowl, cover with cling wrap and rest in the refrigerator for 15 mins.
16 BEST JAPANESE MOCHI RICE CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
10 BEST MOCHI DESSERT RECIPES | YUMMLY
From yummly.com
WHAT IS MOCHI AND HOW DO YOU MAKE IT AT HOME?
From allrecipes.com
MOCHI RECIPES • JUST ONE COOKBOOK
From justonecookbook.com
8 EASY MOCHI RECIPES — FROM PLAIN MOCHI TO MOCHI ICE …
From allrecipes.com
10+ DIFFERENT MOCHI FILLINGS, RECIPES & IDEAS FOR MORE HOMEMADE …
From allpurposeveggies.com
10 BEST MOCHI RICE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE THE BEST HOMEMADE MOCHI YOU'VE EVER HAD
From spoonuniversity.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
BEST VEGAN MOCHI RECIPE (AND EASIEST!) - IZZYCOOKING
From izzycooking.com
WHAT IS MOCHI AND 15 BEST JAPANESE MOCHI RICE CAKE RECIPES
From izzycooking.com
CHI CHI DANGO (EASY HOMEMADE MOCHI RECIPE) - MOCHI MOMMY
From mochimommy.com
PEACH MOCHI (DAIFUKU WITH PEACH JAM FILLING) | ASIAN DESSERT RECIPES
From msshiandmrhe.com
17 BEST MOCHIKO FLOUR RECIPES (BUTTER MOCHI AND MORE)
From insanelygoodrecipes.com
BEST VEGAN MOCHI RECIPE (AND THE EASIEST!) - ICE CREAM
From icecream.directory
15 MOCHI DESSERTS YOU’LL LOVE VERY MOCHI - INSANELY GOOD
From insanelygoodrecipes.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #for-1-or-2 #healthy #5-ingredients-or-less #desserts #asian #chinese #japanese #easy #dietary #low-sodium #gluten-free #low-cholesterol #inexpensive #egg-free #healthy-2 #free-of-something #low-in-something #number-of-servings
You'll also love