Chocolate Cherry Mochi Food

CHOCOLATE CHERRY MOCHI

Steps:

• Mix flour and sugar in a microwave safe bowl. (4 cup glass measure works well.).
• Add water and mix well.
• Add chocolate chips.
• Cover with a plate and microwave 2 minutes.
• Stir, replace cover and microwave an additional 2 minutes.
• Stir to mix well and get even and smooth consistency.
• Mix cocoa powder and starch together to use to dust balls. Dust your hands with it.
• Spoon out a walnut sized portion. Flatten it to a circle (thinnest at edges.).
• Place a little hazelnut spread and a cherry in the center and pinch up the bottom, sealing it well.
• Make sure there is enough powder/starch on the balls so they won't stick to each other or the serving dish. You can also put each mochi inside its own small cupcake liner, but you'll still need to make sure the bottom is dusted.
• Keep them covered so they won't dry out too soon. They get dry and harder after 4-5 days. Keep cool.
• You could also just put a piece of fruit (raspberry, strawberry, etc.) without the hazelnut paste, but they'd have to be eaten quickly.
• It's fun to make and would be good for older children/scouts/etc. to make, but it can get very messy! Good to do outside in the nice weather with kids.

CHERRY CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, soak cherries in hot water for at least 10 minutes., Meanwhile, in a large bowl, cream the shortening, butter and sugars until light and fluffy. Beat in the eggs, orange zest and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and cherries with liquid., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.

MOCHI CAKE, ANY WAY YOU WANT IT

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.

SIMPLE MOCHI

Steps:

• 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.