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.
MOCHIKO CHEESE BALLS
I remember as a child, my mom use to make foods that were also fun to eat. I don't know if this is the recipe that she used or not. In this recipe, it tells you to roll little balls and put it on a cookie sheet. My mom used a mini cupcake tin and used liners. The recipe is also very vague on the instructions, so I have...
Provided by Jo Anne Sugimoto
Categories Other Snacks
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Use a jelly roll pan, line with parchment paper.
- 2. In a large bowl, blend the tapioca and mochiko flours.
- 3. In a small saucepan, combine the milk, oil and salt. Bring to a soft boil then carefully add to the flour mixture, mix till just blended.
- 4. Alternate adding the eggs and the cheeses to the mixture, mixing until a dough is formed.
- 5. Shape little balls and place on the jelly roll pan lined with the parchment paper about an inch apart.
- 6. At this point, you can freeze a few of them in a zip-lock bag.
- 7. Bake for 20 to 25 minutes. Remove from the oven onto a wire rack, to cool a bit. Serve warm.
- 8. UNCOOKED FROZEN CHEESE BALLS CAN BE PUT ON A COOKIE SHEET AND BAKED AT 300 DEGREES FOR 25 TO 30 MINUTES.
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.
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
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.
BUTTER MOCHI
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
More about "mochiko cheese balls recipes"
SHIRATAMA DANGO 白玉団子 • JUST ONE COOKBOOK
From justonecookbook.com
4.8/5 (18)Total Time 12 minsCategory DessertCalories 13 per serving
- Combine mochiko, sugar and 2 Tbsp water in a large bowl. Mix with a rubber spatula until well combined.
- Using your hand, press the mochiko mixture and form it into a ball. Slowly add the rest of ½ Tbsp. water while forming into a ball. When you still can’t form into a ball and there are more crumbs left, wet your hand a little bit (instead of pouring extra water into the bowl) and try again to form into a ball.
- Use the mochiko ball to pick up crumbs in the bowl like this. We say the texture of the dough should be like “earlobe”.
17 BEST MOCHIKO FLOUR RECIPES (BUTTER MOCHI AND MORE)
From insanelygoodrecipes.com
3/5 (2)Published Jul 21, 2022Category Recipe Roundup
- 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.
BEST CHEESE MOCHI RECIPE - HOW TO MAKE CHEESE …
From food52.com
Cuisine CantoneseCategory BreakfastServings 2
CHEESY KOREAN MOCHI QQ BALLS | A DAY IN THE KITCHEN
From adayinthekitchen.com
4.8/5 (13)Category Baked GoodsCuisine KoreanCalories 215 per serving
JAPANESE MOCHI CHEESEBREADS AND THE JAPANESE …
From tarasmulticulturaltable.com
THESE DIY MOCHI BALLS ARE THE PERFECT TOPPING TO …
From spoonuniversity.com
MOCHIKO (JAPANESE SWEET RICE FLOUR) • JUST ONE …
From justonecookbook.com
8 EASY MOCHI RECIPES — FROM PLAIN MOCHI TO MOCHI ICE …
From allrecipes.com
MOCHI DONUTS RECIPE (MOCHISADAS) - KEEPING IT RELLE
From keepingitrelle.com
BUCHI RECIPE - PANLASANG PINOY
From panlasangpinoy.com
HOW TO MAKE NO EGG JAPANESE-STYLE PãO DE QUEIJO (MOCHI …
From createeathappy.blogspot.com
MOCHIKO CHEESE BALLS | RECIPE | CHEESE BALL, MOCHIKO, …
From pinterest.com
MOCHIKO CHEESE BALLS | RECIPE | CHEESE BALL, MOCHIKO, RECIPES
From pinterest.com
MOCHIKO CHEESE BALLS | RECIPE | CHEESE BALL, RECIPES, …
From pinterest.com
MOCHI BALLS RECIPE: HOW TO MAKE ICE CREAM MOCHI BALLS AT …
From glamourmagazine.co.uk
KOREAN CHEESE BALLS — EASY RECIPES
From yejiskitchenstories.com
MOCHI RECIPE: HOW TO MAKE MOCHI BALLS AT HOME - MY/MOCHI …
From mymochi.com
You'll also love