Carols Mochi Cake Food

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CAROL'S MOCHI CAKE



Carol's Mochi Cake image

This is a sweet dessert. It uses sweet rice flour or mochiko. Although it is baked like a cake it's texture is sweet and sticky.

Provided by Amy in Hawaii

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

3 cups sugar
1/2 cup unsalted butter
4 cups milk
4 eggs, beaten
4 cups sweet rice flour (mochiko)
3 teaspoons baking powder
2 teaspoons vanilla

Steps:

  • Cream together 3 cups sugar and 1/2 cup butter.
  • Blend in the remaining ingredients.
  • Pour into greased 9"x13" pan. Bake in 350 degree oven for one hour. Cool.
  • Cut into squares with a plastic knife.

Nutrition Facts : Calories 533.2, Fat 13.1, SaturatedFat 7.4, Cholesterol 102.2, Sodium 155.1, Carbohydrate 96.5, Fiber 1.3, Sugar 50.2, Protein 8

MANGO MOCHI



Mango Mochi image

This is a delicious mango filled mochi recipe. I hope you like it. My mom & I had a real fun time making these!

Provided by Meowmix318

Categories     Dessert

Time 1h5m

Yield 20 balls

Number Of Ingredients 6

2 cups glutinous-rice flour
20 tablespoons sugar
16 ounces mango juice
1 mango
1 cup coconut flakes (optional)
potato starch or cornstarch

Steps:

  • In a medium-size bowl, mix mango juice and the sugar until well dissolved
  • Add in the rice flour ½ cup at a time until well blended.
  • Pour mixture into a pan and steam for 20 minutes
  • While waiting for the dough to steam, peel the mango and cube it for the filling.
  • Test for doneness when a toothpick inserted in the middle comes out clean.
  • Take pan out and let cool for 10 to 15 minutes
  • Lay cornstarch onto a wide working surface to avoid the dough from sticking to the work surface.
  • Also generously cover hands with cornstarch.
  • While still warm, scoop the dough out of the pan with a spoon covered in cornstarch and roll into medium size balls.
  • Flatten the dough ball and place a mango cube in the middle.
  • Close the ball tightly and place on a plate that is dusted with cornstarch.
  • Repeat until all of the dough is used.
  • Lightly brush the balls with water and then gently sprinkle the shredded coconut onto the balls.
  • (note:when rolling the balls from the dough, this part is the hardest. It is very sticky and some what difficult to work with. The cooler the dough is, the harder the dough will be to work with. Also the more cornstarch you have on your hands and use, the less it will stick to you and the dough will be easier to work with. But you can also try to line your steamer pan with a cheesecloth and then when it is ready, just lay the dough onto a cutting board that has been generously sprinkled with cornstarch and roll it into a log and then slice the dough from that instead of doing it in the procedure above. This would be easier and less messy. Also it would be better to use a ripe mango so the filling will be really nice and sweet).

Nutrition Facts : Calories 113.3, Fat 0.2, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 27, Fiber 0.6, Sugar 14.1, Protein 1

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