Baked Mochi Food

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BAKED MOCHI



Baked Mochi image

Posted in response to a request, I have not tried this recipe. However, it does sound ono (delicious) & quite easy.

Provided by Judy from Hawaii

Categories     Dessert

Time 25m

Yield 16 serving(s)

Number Of Ingredients 5

1 (12 ounce) can frozen coconut milk
3/4 cup water
1 cup brown sugar
2 1/2 cups mochiko sweet rice flour (rice flour)
1 teaspoon baking soda

Steps:

  • Place frozen coconut milk in a glass mixing bowl and cook in microwave oven for three minutes.
  • Break apart any frozen chunks and continue to cook one to three minutes longer, or till thawed.
  • Add water and brown sugar; mix well.
  • Stir in mochiko and baking soda; mix until smooth.
  • Pour into buttered 8 inch square baking dish and cook 15 minutes, rotating dish a quarter turn every three minutes (if not turnable).

MATCHA MOCHI DOUGHNUTS



Matcha Mochi Doughnuts image

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield 12 doughnuts

Number Of Ingredients 18

1/4 cup glutinous rice flour
3 tablespoons whole milk
2 cups glutinous rice flour, plus more for kneading
1/3 cup granulated sugar
1 tablespoon matcha powder
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup whole milk
3 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 large egg, beaten
Vegetable oil, for frying
1 1/2 cups confectioners' sugar
1 tablespoon matcha powder
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
3 to 4 tablespoons whole milk, plus more as needed
Sprinkles, for topping, if desired

Steps:

  • For the starter: Mix the rice flour and milk in a small microwave-safe bowl until smooth. Microwave for 20 seconds and stir (the mixture will be very thick). Microwave for 10 seconds, then stir. The mixture should now be very sticky (it will pull like a rubber band when stretched upwards with a spoon) and have gone from white to translucent. If not, microwave for 10 seconds more. Set aside to cool slightly.
  • For the doughnuts: Combine the rice flour, granulated sugar, matcha powder, baking powder and salt in the bowl of an electric mixer. Mix with the paddle attachment on low just to combine. Whisk together the milk, butter, vanilla and egg in a spouted measuring cup. Add to the mixer bowl and beat on medium to combine. Scrape in all of the starter and mix until the dough comes together. Mix on high speed until very smooth, 1 to 2 minutes. (The dough will not clean the sides of the bowl and be slightly sticky to the touch.)
  • Dust your work surface with rice flour and empty the dough onto the counter. Knead until soft and smooth (almost like Play-Doh). Cut 12 (4-by-4-inch) squares of parchment. Roll the dough to a scant 1/2 inch and cut as many circles as you can with a 1 1/4-inch ring cutter. Reroll to cut more circles. Group 6 dough rounds on a piece of parchment in the shape of a circle, with the pieces touching and a hole in the middle. Pat gently to seal the pieces together. Repeat with the remaining circles to get about 12 doughnuts.
  • Meanwhile, heat about 2 inches of oil in a large Dutch oven to 340 degrees F.
  • To fry, slide the doughnuts, still on the paper, into the hot oil in batches of 4. Let fry about 30 seconds, then remove the papers and discard. Continue to fry until cooked, 5 to 6 minutes total per batch. Let cool completely before glazing.
  • For the glaze: Whisk the confectioners' sugar and matcha in a small bowl to combine. Whisk in the lemon juice, vanilla and 3 tablespoons of the milk to make a smooth, thick glaze. (Gradually add 1 tablespoon more milk if needed.) If the glaze is still too thick (it should run leisurely from a spoon), add more milk a teaspoon at a time to reach the desired consistency.
  • Dip the top of each doughnut in the glaze and then into the sprinkles if using. Place on a baking rack to dry and harden.

HOMEMADE MOCHI



Homemade Mochi image

Mochi, in its many forms, is a New Year's tradition in Japan. It is made with sticky rice and can be either sweet or savory. The great thing about mochi is you can prepare some of it sweet, then present a savory version with the remaining mochi the next day or even later the same night.

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups (400 grams) Japanese short-grain sweet rice (aka sticky rice or glutinous rice; see Cook's Note)
Mochiko (sweet rice flour) or potato starch, for dusting
4 tablespoons miso
4 tablespoons sugar
2 tablespoons sake
Soy sauce, for brushing
2 tablespoons shichimi
12 to 15 strips nori (2-by-4-inch strips), for wrapping
1/4 cup kinako (roasted soybean powder)
1/4 cup sugar
1/2 cup adzuki paste (red bean paste; see Cook's Note), for topping

Steps:

  • For the mochi dough base: Wash the rice gently until the water runs clear, 5 to 8 times, then drain. Cook the rice with 2 1/2 cups water in a rice cooker according to the manufacturer directions for sushi/sweet rice, about 30 minutes.
  • Place the cooked rice in a wooden or stone bowl. (I don't recommend stainless steel or plastic bowls, which will make the rice wet or too soft.) Smash the rice with a thick wooden stick or pestle. Use your hands to turn the rice and continue to pound with the stick until it is a smooth and sticky dough, 6 to 8 minutes.
  • Portion out 20 to 24 mochi, about 2 tablespoons of dough per portion. Have a small bowl of water nearby to lightly wet hands if the dough is too sticky. Shape each portion into a round patty about 1 1/2 inches thick and dust each side of the mochi with mochiko or potato starch.
  • For the mochi toppings: To make a sweet miso sauce, combine the miso, sugar and sake in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Remove from the heat and set aside.
  • Heat a grill pan or skillet over medium-high heat. Add your desired number of plain mochi and grill, brushing with soy sauce a couple of times on each side, until the mochi are caramelized, 2 to 3 minutes per side.
  • Brush some of the remaining plain mochi (reserve some of them to serve with the sweet toppings) with about 1 tablespoon of the sweet miso sauce and top with a sprinkle of shichimi. To serve the savory mochi, wrap the soy-grilled and sweet miso-glazed mochi in nori and place on a plate or platter.
  • For the sweet mochi toppings: Mix the kinako with the sugar in a small bowl. Dip to coat both sides of your desired number of mochi. Top each remaining plain mochi with adzuki paste, then sprinkle with the remaining kinako sugar, if desired. Serve on a plate or platter.

BUTTER MOCHI



Butter Mochi image

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

6 tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan
3 cups/453 grams mochiko (sweet rice flour), like Blue Star brand
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 large eggs
2 cups/416 grams granulated sugar
2 (13.5-ounce) cans unsweetened coconut milk (scant 3 1/2 cups)
1 tablespoon pure vanilla extract
1 1/2 packed cups/219 grams confectioners' sugar
2 to 4 tablespoons passion fruit pulp or purée (see Tip)
Pink or red food coloring (optional)

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.

MOCHI CAKE, ANY WAY YOU WANT IT



Mochi Cake, Any Way You Want It image

Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.

Provided by Anna Stockwell

Categories     Butter     Egg     Coconut     Wheat/Gluten-Free     Dessert     Dairy Free

Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes

Number Of Ingredients 11

6 Tbsp. unsalted butter or virgin coconut oil, melted, plus more for pan
1½ cups (300 g) sugar, plus more for pan
1 (13.5-oz.) can unsweetened coconut milk or 1⅔ cups half-and-half
2 large eggs
2 tsp. vanilla extract
1 tsp. kosher salt
2 cups (254 g) glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko
3 Tbsp. powdered flavoring of choice (such as unsweetened cocoa powder, pandan leaf powder, or malted milk powder) or 1 Tbsp. matcha powder plus 2 Tbsp. glutinous sweet rice flour or 3 Tbsp. glutinous sweet rice flour
1 tsp. ground spice of choice (such as cinnamon, cardamom, or turmeric)
1 tsp. baking powder
¼-⅓ cup unsweetened shredded coconut or sesame seeds

Steps:

  • Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
  • Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
  • Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
  • Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
  • Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.

MOCHI



Mochi image

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

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)

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 =).

BUTTER MOCHI CAKE



Butter Mochi Cake image

This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.

Provided by YI-FUN HSUEH

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h40m

Yield 12

Number Of Ingredients 8

½ cup unsalted butter, melted
1 ¼ cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups rice flour
1 teaspoon baking powder
3 cups milk
1 (18.75 ounce) can sweetened red bean paste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
  • In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
  • Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 79.6 g, Cholesterol 71.7 mg, Fat 10.7 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 168.9 mg, Sugar 23.9 g

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Most mochi recipes use red food coloring, but we decided to make a few new colors. Photo: Mark Yamamoto. Placing the red food coloring in a small bowl and just adding a little at a time prevents a dark red mochi dough. So, now that I make my mochi in the microwave, I will add more photos. So stay tuned. Photo: Mark Yamamoto. So with your portion of freshly cooked …
From happyhappynester.com


GORGEOUS HAWAIIAN BUTTER MOCHI - GEMMA’S BIGGER BOLDER ...
Unlike Japanese mochi, which I like to fill with ice cream, Hawaiian Butter Mochi is baked. The result is a chewy but not gummy, slightly coconutty, and delicious dessert. Butter mochi is a no-frills dessert. You take it out of the oven, and that’s it! It doesn’t need decoration or added flavoring. It’s perfect in its simplicity. The Flour To Use For Hawaiian Butter Mochi You …
From biggerbolderbaking.com


MOCHI RECIPES • JUST ONE COOKBOOK
Mochi. Browse our delicious collection of mochi (Japanese rice cake) recipes. Try our best mochi ice cream, mochi strawberry, mochi soup, sakura mochi & more.
From justonecookbook.com


10 BEST MOCHI DESSERT RECIPES - YUMMLY
Butter Mochi - Japanese Sweet Chewy Dessert Just a Pinch. granulated sugar, eggs, vanilla extract, coconut milk, evaporated milk and 3 more. Mochi, Mochi.. Fresh, Soft Homemade Custard Mochi Truly Addia. potato starch, salt, plain flour, sugar, water, milk, egg yolks and 2 more.
From yummly.com


8 EASY MOCHI RECIPES — FROM PLAIN MOCHI TO MOCHI ICE …
Mochi are sweet, squishy rice cakes with a soft, chewy outer layer and a deliciously sticky filling. Mochi is Japanese in origin, but there are variations throughout South East Asia and Hawaii, too. Whether you're looking for plain mochi, mochi ice cream, or mochi-inspired treats, take a look at this collection of scrumptious mochi recipes to ...
From allrecipes.com


BAKED MOCHI PON DE RING DONUTS » HUMMINGBIRD HIGH
About These Baked Mochi Pon De Ring Donuts This recipe for baked mochi pon de ring donuts makes a small batch of 5 pon de ring mochi donuts with your choice of matcha, strawberry or ube glaze! The dough is made with a combination of tapioca flour and all-purpose flour, giving each donut a slightly chewier and bouncy crumb.
From hummingbirdhigh.com


THE BEST BAKED MOCHI DONUT RECIPE EXPERIMENT (PT1) - FOOD NEWS
Baked Matcha Mochi Donuts is the perfect way to make deliciously chewy mochi donuts without the pain of frying them. Directions: Mix all ingredients together with a whisk. Spoon or pour into a well-greased donut pan (fill to 3/4 full). Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan). Makes 6-8 donuts depending on pan size. Steps …
From foodnewsnews.com


JAPANESE MOCHI - FINE DINING LOVERS
How to prepare delicious Japanese mochi. Soak the beans overnight in plenty of cold water. Next day (after at least 12 hours), bring fresh water to the boil and cook the beans for 1-1.5 hours until quite soft. Drain, add the sugar and a pinch of salt and return to the a low heat, stirring for approx. 5 minutes. Then puree the mixture and let cool. Mix the flour, sugar, matcha …
From finedininglovers.com


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