Apricot Mochi Food

APRICOT MOCHI

Apricot Mochi image

Make and share this Apricot Mochi recipe from Food.com.

Provided by seb5588

Categories Breads

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 lb mochiko sweet rice flour
2 (3 ounce) packages apricot gelatin
1 (12 ounce) can apricot nectar
12 ounces water
1 1/4 cups sugar
katakuriko, for sprinkling (potato starch)

Steps:

Combine all ingredients except katakuiko and mix thoroughly with whisk or spoon.
pour into a 9x13" greased pan.
Cover tightly with foil and bake at 350F for 55 minutes.
Cool with cover on for 15 minutes.
Remove Foil and cool for several hours before cutting with a plastic knife.
Coat with potato starch.

GREEN TEA MOCHI

Green Tea Mochi image

A tasteful, and easy-to-make spin-off of the "Apricot Mochi" recipe posted by Seb on this site. The presentation of the mochi itself is not very appealing, but it can be dressed up by wrapping pieces in a leaf (as described in the last step), or you can maybe dust potato starch around it. The edges can also be cut since they will be a harder crust.

Provided by Jay Horita

Categories Gelatin

Time 1h50m

Yield 32 pieces, 32 serving(s)

Number Of Ingredients 7

Ingredients

1 lb mochiko sweet rice flour
4 (7 g) envelopes knox gelatin
2 tablespoons green tea powder
1 1/2 cups sugar
1 (11 1/4 ounce) can milk green tea
12 ounces water
1/2 cup red bean paste (optional)

Steps:

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 350F 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).

CHI CHI DANGO MOCHI

Chi Chi Dango Mochi image

Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.

Provided by dewny (dewny)

Categories World Cuisine Recipes Asian Japanese

Time 1h10m

Yield 36

Number Of Ingredients 8

Ingredients

1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
2 cups water
1 teaspoon vanilla extract
1 (14 ounce) can coconut milk
¼ teaspoon red food color
1 ½ cups potato starch

Steps:

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.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 29 g, Fat 2.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 11.8 mg, Sugar 13.9 g

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