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Recipe Mochiko Sweet Rice Mochi Flour Dessert
COCOA MICROWAVE MOCHI
A traditional Japanese confection, dense and chewy in texture. This microwave version is contemporarily flavored with cocoa.
Ingredients:
2 tablespoons unsweetened cocoa powder
2 cups sugar
1 cup water
1 box Mochiko Blue Star Brand Sweet Rice Flour 1 pound
3 cups water
extra cocoa powder for dusting
Directions:
In medium saucepan, using a whisk, combine sugar and cocoa together very thoroughly. Then add 1 cup water and mix well. Heat syrup over medium high, stirring until sugar is dissolved. Set aside.
Using a whisk, thoughly mix flour and 3 cups water in a large microwavable bowl until smooth. Cover and microwave 5 minutes on high. Remove from oven and using a large spoon, mix thoroughly. Return to oven, uncovered, and cook an additional 5 minutes on high.
Remove from oven. Add cocoa syrup and mix thoroughly.
Pour mixture into a 9 x 13 inch nonstick baking pan lightly coated with nonstick cooking spray. Let mochi cool overnight or until firm.
Dust top with cocoa powder and invert contents onto a cutting board dusted with cocoa powder (before inverting pan, gently pull the mochi along the pan sides free).
Cut mochi into small pieces and dust all surfaces in cocoa powder.
Store in airtight container and refrigerate.
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OVEN RICH COCONUT MOCHI
Ingredients:
1 box Mochiko Blue Star Brand Sweet Rice Flour 1 pound
1 cup white sugar
1 ½ cups brown sugar
1 can (14 oz) coconut milk
¾ cup milk
3 eggs
1 cube butter (8 oz)
Brown sugar
Directions:
Preheat oven to 350°F.
Melt butter in a small saucepan over low medium heat. Set aside.
Thoroughly mix flour and sugars together in a large bowl.
Mix milks, eggs, and melted butter together before then adding to dry mixture.
Combine all ingredients well, then pour mixture into a 9 x 13 inch baking pan lightly coated with non-stick cooking spray.
Sprinkle with brown sugar to taste.
Place in oven on middle rack and bake for approximately 50 minutes.
Turn off heat and allow mochi to rest in oven for an additional 30 minutes before removing and cutting into small pieces.
Store in airtight container and refrigerate.
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MICROWAVE MOCHI
Ingredients:
1 cup water
1 cup sugar
1 cup mochiko sweet rice flour
½ teaspoon vanilla
2 drops red food coloring or green food coloring
soybean flour (kinako)
vegetable oil, to grease pan
Directions:
Mix together all ingredients except kinako using an electric mixer.
Mix only until batter is smooth, do not over mix.
Spray pan with non-stick vegetable oil spray or oil lightly with vegetable oil.
Pour batter into the pan & cover with plastic wrap.
Microwave on high for 5 minutes; if your microwave does not rotate, turn pan after 2 minutes.
Carefully remove the plastic wrap, allowing the steam to escape away from you.
Cool.
Cut into 12 pieces using a plastic knife.
Place some kinako on some plastic wrap and roll mochi in it.
Note: cooking time may have to be adjusted, depending on your microwave.
Mochi is done when center is firm.
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SIMPLE MICROWAVE MOCHI
Ingredients:
1 cup mochiko sweet rice flour
1 cup water
¼ cup sugar
katakuriko, for dusting (potato starch)
Directions:
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.
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MOCHIKO CHICKEN DINNER
Ingredients:
5 pounds boneless skinless chicken breasts, cut into strips
1 cup white rice flour
1/3 cup cornstarch
1 cup soy sauce
1 ½ tablespoons salt
½ cup white sugar
1 cup chopped green onions
6 cloves garlic, minced
1 teaspoon cayenne pepper
5 eggs
oil for frying
Directions:
In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated.
Remove from refrigerator, deep fry and serve.
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MOCHIKO CUPCAKES
Ingredients:
1 box mochiko 1 pound
1¼ cups sugar
1 teaspoon baking powder
¼teaspoon salt
3 eggs
1½ cups milk
¾cup oil
2 teaspoons vanilla
1 16oz can of an – sweetened red bean (optional)
Directions:
Preheat oven to 375 degrees.
Prep a cupcake pan with liners.
Mix all the ingredients together, EXCEPT the an, in a bowl.
IF you are using the an, only fill the cups about 1/2 full, add a teaspoon of an, then cover with more batter.
If you don’t want the an, just fill the cups 3/4 of the way full.
Bake for 30-40 minutes depending on your oven, until you get nice little slightly browned tops.
Let cool on a wire rack.
Dusted with powdered sugar.
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MOCHIKO SQUARES
Ingredients:
10 ¼ cup butter
1 cup sugar
1 ½ teaspoon vanilla
1 teaspoon baking powder
1 box mochiko
3 eggs beaten
2 egg whites
3 cups milk
Directions:
Beat together all of the above ingredients and pour into 9x12 baking dish.
Bake at 325 degrees for 75 minutes
Let cool completely, cut into squares
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BUTTER MOCHI CAKE
Ingredients:
½ cup melted butter
1 cup sugar
3 eggs
3 cups milk
1 teaspoon almond extract
2 cups rice flour
1 teaspoon baking powder
1/8 teaspoon salt
Directions:
Preheat oven to 350 degrees.
In a mixing bowl, mix butter and sugar until well combined.
Add eggs, mix well.
All remaining ingredients and mix until smooth.
Pour batter into greased 13"x9"x2" pan, or 2 round 8" pans.
Bake at 350 degrees for 45 minutes to one hour, until top is golden brown.
Remove from oven, and cool in pan. Cut into square or use a cookie cutter and cut into shapes.
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BUTTER MOCHI
Ingredients:
½ Cup butter
1 Box mochiko
2 cups sugar
1 teaspoon baking powder
3 cups milk
5 eggs beaten
1 teaspoon vanilla
1 cup flaked coconut
Directions:
Preheat electric oven to 350 degrees.
Melt butter; cool.
Combine mochiko, sugar, and baking powder.
Combine butter and remaining ingredients.
Stir into mochiko mixture; mix well.
Pour into a 13 x 9 x 2 inch pan.
Bake for 1 hour.
Cool.