Mochi Food

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MOCHI ICE CREAM



Mochi Ice Cream image

Practice makes perfect! Don't be put off if your mochi are not perfect the first time around, these Japanese treats take time to master. Stick with it and before you know it you will be folding up your mochi like a pro. Plus, they will be delicious no matter what they look like.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 mochi ice creams

Number Of Ingredients 6

1 pint ice cream (any flavor)
Cornstarch, for dusting
1 cup sweet rice or glutinous rice flour
1/2 cup sugar
1 cup water
1 drop food coloring (any color)

Steps:

  • Line a small baking sheet or an egg carton with plastic wrap. Scoop the ice cream into 8 tight round balls using a 1-ounce cookie scoop (about 2 packed tablespoons each). Freeze on the prepared pan or in the egg carton cups until solid, at least 4 hours or overnight.
  • Place a large piece of parchment paper on a work surface. Using a fine-mesh sieve, dust the parchment generously with cornstarch. (Use more cornstarch than you think you need - the dough will be very sticky.) In a large bowl, whisk the rice flour, sugar, water and food coloring until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms, 5 to 7 minutes. (It's OK if it looks lumpy at first; it will smooth out.) The dough should be very thick and feel slightly tough and rubbery.
  • Transfer the dough to the parchment and dust the top generously with cornstarch. Place another piece of parchment over the dough and carefully press into a thin disk. Let the dough cool to room temperature, about 1 hour.
  • Roll out the dough into a large round or oval, about 1/4 inch thick. Using a 4- to 4 1/2-inch fluted or plain round cookie cutter, cut out as many rounds as possible. Gather the scraps to cut out more rounds, dusting with more cornstarch as needed (you should have at least 8 rounds). Dust a plate with cornstarch; make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate at least 30 minutes.
  • Assemble the mochi: Use plastic gloves if you have them. Line a small baking sheet or a 9-by-13-inch baking dish with parchment paper, dust generously with cornstarch and place in the freezer. Fill a small dish with cool water. Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat in your hand. Working quickly, place a scoop of ice cream into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren't sticking. Gently stretch, twist and pinch the dough together at the seams to secure. Immediately place the mochi seam-side down in the cold pan in the freezer. Repeat with the remaining dough rounds and ice cream balls. Cover the mochi with plastic wrap and freeze until firm, 1 to 2 hours. Let soften for a few minutes before eating.

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 =).

HOW TO: MAKE MOCHI



How To: Make Mochi image

Mochi are sticky glutinous rice balls that are either coated in mixture of sugar, nuts and corn flour, or stuffed with fillings such as red bean paste, ice cream or custard. Making mochi is a fun weekend activity to share with the kids, as you can mould and stuff the rice balls with your favourite paste, before indulging in this bouncy, chewy snack. This time though, you don't have to eat it the traditional way -stuff it into a delicious crisp chewy cookie for extra indulgent fun too. If you're out of corn starch, simply replace it with twice the amount of tapioca starch or flour.

Provided by Asian Food Network

Categories     Japanese Food Recipes | Learn To Cook Japanese Food With AFN

Yield Yields 11-12 balls

Number Of Ingredients 6

35 g glutinous rice flour
10 g corn flour/starch
8 g fine sugar
¼ + ¼ tsp sunflower oil
60 g water
plastic gloves

Steps:

  • Prepare mochi mixture. Add rice flour, corn flour, sugar, ¼ tsp oil and water, mix well and allow this mixture to rest for 30 minutes.
  • Steam mochi dough. Place the mixture in a steamer, cover with a clean cloth and steam for 15 minutes. Once the mixture is cooked, remove from steamer. Add in the remaining oil and mix well. Leave to cool.
  • Knead the mochi. Transfer the mixture out onto a wax-paper lined traywhen warm enough to handle. Knead and stretch until the mixture is smooth and elastic, about 6-8 mins. Place the mochi in a bowl, cover with cling wrap and rest in the refrigerator for 15 mins.

ICE CREAM MOCHI



Ice Cream Mochi image

What is better than enjoying a scoop of Ice Cream on a hot summer day? Well, that would be enjoying Ice Cream Mochi on a hot Summer day! These Ice Cream Mochi will be the next viral hit in the food industry for sure!

Provided by Amy T.

Categories     Dessert

Time 50m

Yield 12 Mochi, 12 serving(s)

Number Of Ingredients 6

10 tablespoons glutinous-rice flour
6 tablespoons rice flour
1 cup water
6 tablespoons sugar
1/2 cup potato starch
2 pints ice cream, any flavor

Steps:

  • Line cupcake liners in a mini muffin pan. With a cookie dough scoop, scoop out ice cream onto the liners. Keep in freezer until solid, about 1 hour.
  • In a large microwave-safe mixing bowl, sift glutinous rice flour, rice flour, and sugar together. Add water and whisk mixture until well incorporated.
  • Cover the bowl with plastic wrap leaving a small opening uncovered. Heat the mixture on high in the microwave for 1 1/2 minute.
  • Take it out and stir with a wet silicone spatula. Cover the bowl and heat on high for another 1 minute. Again, stir with a wet spatula and heat mixture for a final 30 seconds or until the mixture is cooked through. It'll be slightly translucent when the flour is cooked.
  • Wrap the mochi dough with plastic wrap and refrigerate until completely cooled.
  • Dust the surface of a parchment paper with potato starch and place the cooled mochi dough on top and dust off with more potato starch. With a rolling pin, roll the mochi dough until it's about 3/8-inch thick.
  • Cut mochi dough with a large round cookie cutter, dust off excess starch. Place each mochi dough on a small piece of plastic wrap and repeat with the remaining cut-out dough.
  • Place a scoop of prepared ice cream onto a mochi dough round, wrap the ice cream and seal the edges. Wrap each with the plastic wrap and place back into the muffin pan and chill in the freezer for 30 minutes, or until ready to serve. Enjoy!

Nutrition Facts : Calories 187.4, Fat 5, SaturatedFat 3, Cholesterol 19.4, Sodium 39.5, Carbohydrate 32.8, Fiber 1, Sugar 15.9, Protein 2.8

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.

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  • This recipe was created using KitchenAid stand mixer (professional series). Please do not use a hand mixer to make this recipe as it's not strong enough to handle mochi. I cannot guarantee other equipment will work as I had never tested it. You can always pound the cooked glutinous rice with a wooden mallet.
  • Measure the glutinous rice. One rice cooker cup (180 ml) of glutinous rice is 150 grams. You will need 3 rice cooker cups (540 ml, 450 grams).
  • Close the lid of the rice cooker. Select “REGULAR” on the menu and start cooking. REGULAR cooking is usually 5-10 minutes longer than “SWEET” setting. As soon as the rice is cooked, we can take it out immediately.
  • Set the dough hook attachment in your stand mixer. Start kneading the glutinous rice with Number 2 Speed. Set timer for 3 minutes (#1).


WHAT IS MOCHI? BEGINNER’S GUIDE WITH 17 TYPES OF MOCHI

From byfood.com
  • Daifuku. Daifuku mochi is a type of mochi that is big, soft, and round, with anko (sweet red bean paste) inside. You can also find other filling variations such as ichigo (strawberry).
  • Bota Mochi (Ohagi) Bota mochi is like a daifuku turned inside out, where the mochi ball is on the inside and the filling, such as red bean paste, is coated on the outside.
  • Kinako Mochi (Abekawa Mochi) This type of mochi is sprinkled in kinako (soybean powder) and sugar, and is the best when the mochi is freshly made and warm (also known as abekawa mochi).
  • Kiri Mochi. Kiri mochi describes basic blocks of mochi that are cut into rectangles in its preserved state. These can be added to various dishes or grilled.
  • Isobe Maki (Isobe Yaki) Isobe maki or isobe yaki is made of individual pieces of mochi that are grilled, wrapped in a sheet of nori seaweed, and dipped in soy sauce.
  • Kusa Mochi. Made from yomogi (mugwort), this mochi is naturally colored green, and translates to “grass mochi.” It tends to have a leafy fragrance, often with anko red bean paste inside, and is usually sold in the springtime.
  • Yatsuhashi. This is a triangle shaped mochi that originated in Kyoto. Baked or raw, they come with many possible fillings between thin layers of mochi, however they are typically made with cinnamon.
  • Hanabira Mochi. With hanabira translating to “flower petal,” this mochi is in the shape of a flower petal. Usually, a thin layer of translucent white mochi surrounds a red bean and burdock root filling, whose pink color you can see peeking through the mochi.
  • Sakura Mochi. An extra-sweet pink colored mochi, sakura mochi is sold in spring for hanami, cherry blossom viewing season. Usually containing red bean, it is wrapped in a salty sakura blossom leaf which is also edible, contrasting with the sweetness.
  • Dango. Well, technically dango is not mochi but can fall under the mochi category, as instead of being made from rice, they are made from rice flour.


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From yelp.com


ZUNDA MOCHI (ずんだ 餅) - FOOD IN JAPAN
As a food with such profound importance, mochi naturally plays a significant role in Japanese New Year celebrations. Eating mochi on the first day of the year not only provides warmth and nourishment. Locals believed that it is to impart strength, endurance, and good health, to get you through the winter chill and safely through the year ahead. Finally, Zunda …
From foodinjapan.org


HISHI MOCHI | FOOD FANTASY WIKI | FANDOM
Hishi Mochi is a treat associated with the Japanese "Girl's Day" festival. Its traditional colors of red (pink), white and green represent health, purity, and the elimination of disaster and misfortune, respectively. The food holds connotations of …
From food-fantasy.fandom.com


QQ MOCHI CROFFLE LAUNCHING NEW DESSERT IN CALGARY TOMORROW ...
Highly anticipated chef-driven food hall in Calgary announces official opening date. Calgary's premiere FREE Latin festival officially returning this summer. The QQ Mochi Croffle, launching tomorrow out of Chewgurt Yummy YYC, is a croissant mixed with a waffle that’s also stuffed with mochi.
From dailyhive.com


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