Best 2 Baked Mochi Recipes

**Baked Mochi: A Sweet and Chewy Japanese Treat**

Mochi, a traditional Japanese rice cake, is a delightful treat that can be enjoyed in various forms. Baked mochi is a unique take on this classic confection, offering a crispy outer layer and a soft, chewy interior. This irresistible dessert is not only delicious but also versatile. Whether you prefer a classic flavor or something more adventurous, there's a baked mochi recipe to suit your taste. From the simplicity of plain mochi to the indulgence of filled and flavored variations, our collection of recipes has something for everyone. Get ready to embark on a culinary journey and discover the delightful world of baked mochi.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED BUTTER MOCHI CUPS TOPPED WITH HAUPIA PUDDING

Baked Butter Mochi Cups Topped with Haupia Pudding image

Provided by Food Network

Categories dessert

Time 1h35m

Yield 24 servings

Number Of Ingredients 11

Ingredients

3 cups sugar
2 1/3 cups sweet rice flour, such as Mochiko brand
3 teaspoons baking powder
2 cups milk, at room temperature
5 eggs
1 stick (1/4 pound) butter, at room temperature
One 12-ounce can coconut milk
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
One 12-ounce can coconut milk

Steps:

For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.
In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.
Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.
For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.
To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!

BAKED MOCHI

Baked Mochi image

Posted in response to a request, I have not tried this recipe. However, it does sound ono (delicious) & quite easy.

Provided by Judy from Hawaii

Categories Dessert

Time 25m

Yield 16 serving(s)

Number Of Ingredients 5

Ingredients

1 (12 ounce) can frozen coconut milk
3/4 cup water
1 cup brown sugar
2 1/2 cups mochiko sweet rice flour (rice flour)
1 teaspoon baking soda

Steps:

Place frozen coconut milk in a glass mixing bowl and cook in microwave oven for three minutes.
Break apart any frozen chunks and continue to cook one to three minutes longer, or till thawed.
Add water and brown sugar; mix well.
Stir in mochiko and baking soda; mix until smooth.
Pour into buttered 8 inch square baking dish and cook 15 minutes, rotating dish a quarter turn every three minutes (if not turnable).

Tips:

Choose the right glutinous rice flour: Make sure to use sweet or mochiko glutinous rice flour, as normal rice flour will not give you the same chewy texture.
Soak the rice flour properly: Soaking the rice flour for at least 30 minutes helps to hydrate the starch and makes the mochi softer and chewier.
Use a microwave-safe bowl: Make sure the bowl you use to microwave the mochi is microwave-safe and large enough to accommodate the batter without overflowing.
Microwave the mochi in short intervals: Microwaving the mochi in short intervals of 30 seconds to a minute helps to prevent the mochi from overcooking and becoming tough.
Stir the mochi between intervals: Stirring the mochi between each microwave interval helps to ensure that the mochi cooks evenly and prevents it from forming lumps.
Let the mochi cool before shaping: Allow the mochi to cool for a few minutes before shaping it into balls or other desired shapes. This will make it easier to handle and prevent it from sticking to your hands.
Coat the mochi in cornstarch: Coating the mochi in cornstarch before shaping it helps to prevent the mochi from sticking to itself or to other surfaces.
Store the mochi properly: Store the mochi in an airtight container in the refrigerator for up to 3 days. You can also freeze the mochi for up to 2 months.

Conclusion:

Baked mochi is a delicious and easy-to-make Japanese rice cake that can be enjoyed as a snack or dessert. By following the tips and instructions provided in this article, you can create perfect baked mochi every time. Whether you prefer classic plain mochi or enjoy experimenting with different flavors and fillings, there is a baked mochi recipe out there for everyone. So next time you're looking for a sweet and chewy treat, give baked mochi a try.

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