Mochi recipes?

Question

What is your favorite mochi recipie?

Answer 1

this is my fav

7 tablespoons glutinous-rice flour (can be mochiko, but I used a Thai brand)

5 tablespoons boiling water

1 tablespoon sugar

1/4 cup roasted unsalted peanuts (best if skinned, too)

Directions

1In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.

2While mixing with a spoon or small stiff spatula, pour in the boiling water.

3Stir 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!).

4Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.

5Meanwhile, grease a ziploc bag well.

6Invert 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!

7While 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.

8To 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.

9Pull 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.

10Enjoy!

11Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).

Answer 2

My favorite is Chi chi Dango Mochi

INGREDIENTS

1 pound mochiko (glutinous rice flour)

2 1/2 cups white sugar

1 teaspoon baking powder

2 cups water

1 teaspoon vanilla extract

1 (14 ounce) can coconut milk

1/4 teaspoon red food color

1 1/2 cups potato starch

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.

In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture.

Pour into the prepared pan.

Cover the pan with foil and bake for 1 hour. Allow to cool completely.

Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

Answer 3

These are some of the recipes I brought with me from Hawaii.

Butter Mochi

4 c rice powder (mochiko powder)  

2 3/4 c granulated sugar  

3 T baking powder  

4 c whole milk  

4 lg eggs, beaten  

1/4 lb butter, melted  

2 T pure vanilla extract  

1/2-1 T butter, to grease pan  

Pre-heat oven to 350°F degrees.

In a large mixing bowl, blend together the dry ingredients. In a separate bowl, blend all wet ingredients until well combined.

Add the dry ingredients to the wet in small amounts. Stir until well incorporated and continue adding the dry ingredients until all has been absorbed.

Pour mixture in one 9" x 13" or two 8" x 8" buttered pan (s). Bake for 1 hour 20 minutes. Test with toothpick - comes out clean when done.

Let cool before cutting.

Yield will differ according to the size of the pieces -- suggest cutting in squares or 1"x2" rectangles-- it is rich.

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Custard Mochi

4 c mochiko rice flour (16 ounce)  

2 c sugar  

4 lg eggs  

4 c milk  

3 t baking powder  

2 t vanilla extract  

1/2 c butter, melted  

Combine all ingredients except butter in a mixing bowl. Add melted butter.

Bake in 9x13 inch pan at 350°F for one hour. Cool and slice.

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Green Tea Mochi

1 lb mochiko sweet rice flour  

4 env knox gelatin  

2 T green tea powder  

1 1/2 c sugar  

1 can milk green tea  

12 oz water  

1/2 c red bean paste (optional)  

Preheat oven to 350°F.

Combine mochiko, sugar, gelatin, and maccha in a large bowl and mix. Add Milk Green Tea and water, and mix througly with whisk or spoon. (Note: If a can of Milk Green Tea cannot be found, substitute 6oz of "Tazo Matcha with Honeydew Liquid Tea" and 6oz of milk).

Pour into a 9x13" greased pan.

Cover tightly with foil and bake at 350°F for 55 minutes. Cool with cover on for 15 minutes.

Remove Foil and cool for several hours before cutting. Cut out outer hardened portion of the mochi, and then cut into 32 squares.



Optional step: Place 1/2 teaspoon of red bean paste in the middle of each square, fold square into triangle and press on the sides.

Optional step: To improve presentation and add a bit of taste, soak 32 Oak or Sakura leaves in water, drain, and wrap around mochi pieces (dull side facing outside).

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Ichigo Daifuku - Strawberry Mochi

1 1/2 c mochiko sweet rice flour (rice flour)  

1/2 c sugar  

1 1/2 c water  

12 small strawberries, washed, dried, stems removed  

18 oz sweetened red bean paste (Tsubushian)  

Mix the sugar and water together in a large saucepan and bring to the boil. Remove from heat and add mochiko.

Stir until smooth, then turn the heat down and return pot to burner. Heat for 2 more minutes, stirring often.

Let cool for 15 minutes, stirring occasionally. When cool, take the mochi and make it into walnut sized balls then flatten them. Cover strawberries all over with a thin layer of the bean paste. Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.

The ichigo daifuku are now ready, serve as desired.

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Lemon Pudding Mochi

16 oz mochiko sweet rice flour (sweet rice flour, 3 1/2 cups)  

2 1/4 c sugar  

4 t baking powder  

3.5 ox instant lemon pudding  

3 c milk (or dairy milk and coconut milk)  

1/2 c butter, melted  

5 lg eggs, lightly beaten  

2 t lemon extract  

1 c angel-flake sweetened flaked coconut  

Heat oven to 350°F.

Grease a 9-by-13-inch baking dish, or coat with nonstick spray.

In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding. With a balloon whisk, gradually whisk in milk to beat out lumps. One at a time, stir in melted butter, beaten eggs, lemon extract and coconut.

Pour into baking dish. Bake 1 hour or until an inserted toothpick comes out clean.

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Mochi Ice Cream

10 scoops ice cream (scoop softened ice cream into round balls, and refreeze till hardened)  

100 g glutinous-rice flour  

180 ml water  

50 g sugar  

cornflour, for dusting  

In a glass bowl, combine glutinous rice flour and water. Mix well to paste, then add sugar and mix till dissolved.

Cover with plastic wrap and microwave for 2 minutes It will be half cooked. Remove and stir well while it is hot. Cover and return to microwave for 30 sec. Stir well.

Place plastic wrap over a chopping board. Flour generously with corn flour (you must do this!).

Wait for dough to cool down. Divide dough into 10 pieces.

Flatten it with your palm. Wrap the dough round ice cream and refreeze it in an air tight container.

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Mochi

7 T glutinous-rice flour (can be mochiko, but I used a Thai brand)  

5 T boiling water  

1 T sugar  

1/4 c roasted unsalted peanuts (best if skinned, too)  

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.

Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).

Answer 4

1  cup mochiko sweet rice flour (glutinous rice flour)  

1  cup water  

1/4  cup sugar  

katakuriko, for dusting (potato starch)  

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.

Answer 5

Easy Mochi

2 cups mochiko

1 1/2 cups sugar

2 cups water

3 drops food coloring

katakuriko

Directions:

Mix together in bowl: 2 cups mochiko, 1 1/2 cups sugar. Add 2 cups water and mix thoroughly. Add 3 drops of food coloring (red or green) and mix until well blended. Cover with plastic wrap. Microwave on high for 4 1/2 minutes. Take out and mix thoroughly. Microwave again for 3 1/2 minutes more. You can dump onto plastic cutting board dusted with katakuriko (Japanese flour) and cut out with cookie cutter or drop by tablespoonful onto wax paper (dust with katakuriko) and wrap with wax paper squares.

You might have to experiment with the timing on your microwave.

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Blueberry Mochi

1 pound mochiko (16 oz. box)

1 cup butter, melted

2 cups sugar

1 can evaporated milk (12 oz. can)

4 eggs

2 tsp. baking powder

2 tsp. vanilla

1 can blueberry pie filling

Directions:

Stir sugar in melted butter. Add milk and mix well. Add eggs and mix. Stir in baking powder, mochiko and vanilla. Fold in the blueberry pie filling creating a marbleized look. Bake at 350 degrees for 1 hour or until toothpick tests clean. Cut the mochi with a plastic knife or it will stick. A metal pan works better than a glass pan.

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Daifuku mochi (Mayan hot chocolate style)

Ingredients:

1 c mochiko (glutinous rice flour)

1 c water

Flavored syrup

3/4 c sugar

1/4 c water

1 tsp almond extract

3/4 tsp cinnamon

Filling

  Semisweet chocolate chips

  (or more traditional ingredients)

Dusting powder

  Mochiko as needed

  Sugar and cocoa are tasty additions

A Silpat and heat-proof spatulas are very useful here.

With the syrup ingredients:

Microwave 1/4 cup water for about a minute, then add 1/4 cup sugar and stir. Microwave for another 45 seconds. Add another 1/4 cup sugar, stir, microwave another 45 seconds. Add the last 1/4 cup sugar, stir, microwave 45 seconds. (It should be bubbling at this point.)

With a heatproof spatula or wooden spoon, mix in the almond extract and cinnamon. Don't worry when it crystallizes like mad; just mix it together until it's the color of fudge and set it aside.

With the mochi ingredients:

Mix together a cup of mochiko and a cup of water and a pinch of salt in a microwavable bowl. Cover with saran wrap, microwave for one minute and stir; repeat until it starts getting puffy (about 5 shots in my microwave; it may take longer or shorter at a different power).

At this point you have unflavored mochi that you can use by itself if you want.

Rewarm the sugar syrup for about 20 seconds (because it's probably set up into a solid mass while the mochi is being microwaved), then pour the syrup over the mochi and stir like mad for a long time until it's turned smooth and brown-sugar-colored again. (It'll look like a gloppy mess at first but it does mix up fine... just keep at it. I've discovered a heat-proof silicon spatula is REALLY useful when mixing mochi.)

For shaping and filling the mochi:

Scatter the cocoa-mochiko-sugar mix all over your Silpat or whatever you're using for a catcher. Pour the mochi-napalm over the mix. Scatter more coca-mochiko-sugar on top and put a piece of Saran wrap over it and roll it flatter to cool (take the Saran wrap off when done, it's just there to keep the mochi-napalm from adhering to your hands and burning you).

When it's cool enough to handle, cut or tear off bits and make thin palm-sized disks out of the mochiko. (If you cut them in rectangular shapes, you can get little mochi pillows instead of balls, and they're a bit easier to handle and shape.)

Either way, put some chocolate chips in the center and pinch the edges closed and roll into a ball shape and then re-roll in the cocoa-flour-etc mix. (Stop and reroll everything whenever anything starts sticking, actually.) I get about a dozen of them out of this proportion of ingredients.

When you're done rolling them, put them in a pile on a small plate and put them back in the microwave for two or three 15-second shots. The chocolate melts in the center but doesn't get scalding, and you bite into this oozing chocolate center.