HOMEMADE MOCHI
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
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.
EASY MOCHI
A lovely Chinese New Year's snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!
Provided by Katrina
Categories World Cuisine Recipes Asian Japanese
Time 3h35m
Yield 8
Number Of Ingredients 6
Steps:
- Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
- Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
- Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 49.8 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.8 g, Sodium 82.3 mg, Sugar 6.4 g
ICE CREAM MOCHI
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
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
MOCHI
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
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 =).
More about "mochi food"
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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