What is the recipe for mochi?

Question

What is the recipe for mochi?

Answer 1

wats mochi?

Answer 2

There are several ways to prepare mochi, which is extremely popular in Hawaii due to the high Japanese population.  Here are a few.

Fried Mochi  

Contributor: Roxanne A. Yamashita



Ingredients:

Mochiko flour

1.5 c water

Salt (optional) Oil

Sshoyu

Brown sugar

Cooking Instructions:

First mix the Mochiko flour, salt and enough water together to form a dough. Shape patties and roll in some extra flour to prevent them from sticking to the others. Fry in oil until golden brown on the outside and gooey on the inside. Mix the shoyu and brown sugar together to make the dipping sauce. Eat while hot. Ono!

Additional Comments:

My grandfather, Tatsuo Yamashita, taught my Mom. It's way better than the cooked mochi soup he used to make to ring in the New Year! Usually I prepare the mochi the night before New Years and fry them first in the morning.

Coconut Mochi  

Contributor: keoki

  

Ingredients:

1 box (1 lb) Mochi flour (mochiko)

2 1/2 C Sugar

1 tsp Baking powder 1 can Coconut milk

3/4 C Water

1 tsp Vanilla (opt)

Cooking Instructions:

Mix sugar, flour and baking powder together. Add all the liquid ingredients mix until smooth. Poor into a greased 9 x 13 pan and cover with foil. Bake one hour at 350 degrees. When cooked, cut with a plastic knife (does not stick like metal knife). May be rolled in cornstarch individually and stored.

Butter Mochi  

Coontributor: Chris





Ingredients:

1 lb Butter or margarine (melted, cooled and set aside)

1 lb Mochi flour

2 1/2 C sugar

5 Eggs 1 1/2 C cold milk

1 12oz can coconut milk

1 tsp Vanilla

2 Tbsp Baking powder

Cooking Instructions:

Mix dry ingredients. Mix wet ingredients. Combine wet and dry ingredients Add butter last. Hand mix to a smooth texture. Bake 350 degrees for 1 hour in greased pan - 9 x 13.

Kaskaron (Coconut Mochi Balls)  

Contributor: Al





Ingredients:

Canola or other salad oil for deep frying

1 16-ounce box Mochiko flour

1/4 C Brown sugar

1 C Coconut sport (fresh or bottled shredded young coconut)

1 tsp Vanilla or coconut extract (optional)  1 13.5-ounce) can Coconut milk

1/4 C Water

1/2 C Sugar

1/2 C Brown sugar  

Cooking Instructions:

Heat oil to 350 degrees. In a bowl, combine Mochiko, 1/2 cup brown sugar, coconut sport, and vanilla. Gradually add coconut milk to form a very soft dough but not too wet. The dough resembles very soft, very fine mashed potatoes. Shape dough into 2-inch-long, thick fingers or into balls. Deep fry until light golden brown, about 3 to 4 minutes; turn to brown other side. Drain on absorbent paper. Skewer 2 balls together and place on waxed paper. While the Kaskaron is cooking, make the syrup. In a small saucepan, bring the water to a boil. Add the remaining sugars; cook until thickened to honey consistency; the syrup needs to bubble up and boil briefly. It will thicken as it sits. Drizzle over skewered Kascaron. Serve immediately. Makes about 3 dozen Kascaron.

Answer 3

Check out this website... it has pretty pictures and the recipe is what I would have expected.

http://mykitch3n.blogspot.com/2007/08/mo...

Answer 4

Cooked sweet rice & water. The mochi is pounded till smooth then shaped into round circles. But, unless you have the proper equipment or a mochi maker, it's easier to buy it in vacuum packs or frozen.

Answer 5

Here's a popular recipe: http://www.recipezaar.com/146183