Best 2 Simply Mochi Recipes
**Mochi: A Japanese Delicacy with Endless Variations**
Mochi, a soft and chewy rice cake, is a beloved Japanese delicacy with a history spanning centuries. Traditionally made from glutinous rice pounded into a smooth paste, mochi's unique texture and subtle flavor make it a versatile ingredient in countless dishes. From the classic daifuku, where mochi is filled with sweet red bean paste, to savory incarnations like grilled mochi with salty-sweet soy sauce glaze, the world of mochi is vast and enticing. This article presents a collection of delectable mochi recipes that showcase its diverse culinary possibilities. Included are recipes for classic daifuku, mochi ice cream, and a unique savory dish featuring mochi and mushrooms. With step-by-step instructions and helpful tips, these recipes make it easy to recreate these Japanese favorites at home and embark on a delightful mochi-making adventure.
SIMPLY THE BEST BUTTER MOCHI
Steps:
- Preheat oven to 375 degrees. Grease a 13x9x2" pan. In a large bowl, sift together mochiko flour, sugar, and baking powder; mix well. In a medium bowl, combine coconut milk, evaporated milk, eggs, and vanilla extract. Make a well in the dry ingredients and incorporate the liquid ingredients; mix well. Stir in melted butter. Pour into pan and tap pan to settle batter. Bake 45-50 minutes until golden brown. Cool at least 2 hours before cutting.
SIMPLY MOCHI
Mochi is a Japanese dessert. The gooey, scrumptious 'dough' surrounds the filling, and is rolled into a little ball. You can color the dough with food coloring, if desired. Eat mochi as is or fill with whatever you want (e.g. peanut butter, red bean paste, etc.) Enjoy!
Provided by Natalyn Rodriguez
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 6
Number Of Ingredients 3
Steps:
- Mix rice flour and water together in a bowl; add sugar. Mix dough until no flour spots are present.
- Place dough in top of a double boiler over simmering water; steam until dough is very hot and very sticky, about 15 minutes.
- Working quickly, remove dough from double boiler with a spoon or spatula and set on work surface floured with rice flour. Knead dough with your rice floured hands, adding more flour as needed so mochi dough doesn't stick to your hands anymore.
- Divide mochi into 6 to 8 pieces, about the size of a ping pong ball.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 37.8 g, Fat 0.4 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1.2 mg, Sugar 16.7 g
Tips:
- Use fresh glutinous (sweet) rice flour: Fresh rice flour produces a softer and chewier mochi than using older flour.
- Soak the rice flour: Soaking the rice flour before steaming helps to hydrate the flour and make the mochi smoother.
- Steam the mochi dough thoroughly: Steaming the mochi dough for at least 15 minutes ensures that it is cooked through and has the right texture.
- Knead the mochi dough until smooth: Kneading the mochi dough until it is smooth and elastic helps to develop its chewy texture.
- Use a little oil or cornstarch to prevent sticking: A little oil or cornstarch can be used to prevent the mochi dough from sticking to your hands or work surface.
- Fill and shape the mochi while it is still warm: The mochi dough is easiest to fill and shape while it is still warm and pliable.
- Freeze the mochi for later use: Mochi can be frozen for up to 2 months. To reheat, simply thaw the mochi at room temperature or in the microwave.
Conclusion:
Mochi is a delicious and versatile Japanese dessert that can be enjoyed in many different ways. With a little practice, you can easily make your own mochi at home. Whether you stuff it with sweet or savory fillings or enjoy it plain, mochi is sure to satisfy your sweet tooth.
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