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A very interesting treat from
!
I haven't uploaded anything for a while so I figure a recipe would be good to post. Yesterday (and part of today,) I decided to make some mochi. Here's the result, I'm happy with the way it turned out.
What's a mochi?
Mochi is a traditional Japanese desert that is made of glutinous rice and often colored to symbolize certain aspects in a person's life or to commemorate a holiday. Sometimes it's filled with something, traditionally it's filled with sweet bean paste or sesame paste. In Taiwan it's filled with peanut butter. There's tons upon tons if variations for mochi.
The variation I'm posting is called chi chi dango mochi.
*note: do not deviate from the process of this recipe or else the end result will be messed up.*
*unlike the name implies, glutinous rice has no gluten so it's safe for people who can't eat gluten.*
Equipment:
1 cake pan (metal or glass, 9x13 inches)
1 plastic cake cutting knife
A hard surface to cut on
2 large bowls
1 whisk
Spoons
Measuring cups and spoons
Ingredients:
16 oz (1 pound) glutinous rice flour
2 + 1/2 cups white granulated sugar
2 cups water
1 teaspoon baking powder
1 teaspoon vanilla extract
1 can coconut milk (milk, not water, 13.5 oz)
Potato starch
Food coloring
Directions:
1. Preheat your oven to 375 degrees F. Mix the rice flour, baking powder and all the sugar together in a bowl until combined. In a separate bowl mix the coconut milk, water, vanilla and food.coloring until well combined.
2. Whisk the dry ingredients into the wet ingredients. Do so in parts so the powder doesn't explode everywhere.
3. Grease or spray your cake pan with cooking oil. Pour the mixture in and cover with aluminum foil. Bake for 1 hour, no more, no less.
4. After baking let the mochi cool completely. If it looks like the edges are more done than the center that's normal. Do not bake it longer.
5. Powder your surface with potato starch and dump the mochi on your surface out of the pan. Cut the mochi into desired shapes with your plastic knife. Dust the pieces with potato starch to prevent them from sticking together.
6. Clean up and enjoy!
Variations:
You can't really change too much, but what you can do are these:
Use different flavors and extracts, green tea matcha powder is a popular flavor in Japan.
Fill the mochi with something. Use sweet bean past I'd you have it. Other common fillings include whole strawberries, peanut butter, sesame paste, ice cream and taro root.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Make multiple batches of different colors and layer them. This is also pretty common, especially on holidays.
A very interesting treat from
!******************************I haven't uploaded anything for a while so I figure a recipe would be good to post. Yesterday (and part of today,) I decided to make some mochi. Here's the result, I'm happy with the way it turned out.
What's a mochi?
Mochi is a traditional Japanese desert that is made of glutinous rice and often colored to symbolize certain aspects in a person's life or to commemorate a holiday. Sometimes it's filled with something, traditionally it's filled with sweet bean paste or sesame paste. In Taiwan it's filled with peanut butter. There's tons upon tons if variations for mochi.
The variation I'm posting is called chi chi dango mochi.
*note: do not deviate from the process of this recipe or else the end result will be messed up.*
*unlike the name implies, glutinous rice has no gluten so it's safe for people who can't eat gluten.*
Equipment:
1 cake pan (metal or glass, 9x13 inches)
1 plastic cake cutting knife
A hard surface to cut on
2 large bowls
1 whisk
Spoons
Measuring cups and spoons
Ingredients:
16 oz (1 pound) glutinous rice flour
2 + 1/2 cups white granulated sugar
2 cups water
1 teaspoon baking powder
1 teaspoon vanilla extract
1 can coconut milk (milk, not water, 13.5 oz)
Potato starch
Food coloring
Directions:
1. Preheat your oven to 375 degrees F. Mix the rice flour, baking powder and all the sugar together in a bowl until combined. In a separate bowl mix the coconut milk, water, vanilla and food.coloring until well combined.
2. Whisk the dry ingredients into the wet ingredients. Do so in parts so the powder doesn't explode everywhere.
3. Grease or spray your cake pan with cooking oil. Pour the mixture in and cover with aluminum foil. Bake for 1 hour, no more, no less.
4. After baking let the mochi cool completely. If it looks like the edges are more done than the center that's normal. Do not bake it longer.
5. Powder your surface with potato starch and dump the mochi on your surface out of the pan. Cut the mochi into desired shapes with your plastic knife. Dust the pieces with potato starch to prevent them from sticking together.
6. Clean up and enjoy!
Variations:
You can't really change too much, but what you can do are these:
Use different flavors and extracts, green tea matcha powder is a popular flavor in Japan.
Fill the mochi with something. Use sweet bean past I'd you have it. Other common fillings include whole strawberries, peanut butter, sesame paste, ice cream and taro root.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Make multiple batches of different colors and layer them. This is also pretty common, especially on holidays.
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 721px
File Size 275.2 kB
http://youtu.be/99BSumPX_Ew?t=5m7s This should help hun. Generally you just roll the mochi out into a flat circle, fill the centers, and fold them up over the top to create a peak.
I've heard of others making a mochi ball or square, and using a syringe to inject the mochi as well. But from my understanding this is a bit harder due to the stickiness of the mochi itself. ^^
Hope it helps. ^^
I've heard of others making a mochi ball or square, and using a syringe to inject the mochi as well. But from my understanding this is a bit harder due to the stickiness of the mochi itself. ^^
Hope it helps. ^^
I've made peanutbutter filled mochi. It's doubly delicious rolled in sesame seeds. Make sure your peanutbutter jar is in a bowl of ice, so that when you spoon it out that it is hard. The butter will otherwise be a sticky mess when you roll the mochi up.
Chocolate version is pretty easy, just make sure that you put the cocoa powder in the rice flour before you add the wet ingredients otherwise it will be impossible to add later (unless you intend to fill the mochi with chocolate).
Mochi is super sticky. As in you will not believe how sticky it is.
The potato starch is to make it workable and to prevent the finished pieces from sticking to each other, the plate they are resting on etc. I had this happen to me once. The result was not pretty! If you like the idea of sesame seeds or other seed-like toppings, just roll the finished pieces in the desired coating (perhaps the cocoa flour, like a truffle) instead of coating them with the potato starch (though you might need the starch on your hands or fork to work the mochi).
While you do need to heat mochi for it to become the flexible sticky paste that it is, you don't need to bake the mochi if you don't want to heat it that way, though I am tempted to give it a try to see what the difference is between quickly microwaving it or heating it on the stovetop.
These are the recipes I use:
https://www.youtube.com/watch?v=-Cv5LsqKUXc How to make filled mochi with strawberries and red bean paste. Wrapping up any filled pieces is essentially the same process.
http://justhungry.com/homemade-moch.....ice-modern-way
If you want homemade mochi made with glutinous short grain white rice. I doubt this can be made with brown or any other type of rice. I have found that using homemade mochi is best for moffles (waffle iron cooked mochi...so delicious!) and just rolled mochi balls. I found the texture a bit difficult to work with to make filled mochi though it can be done. Although it is entirely possible I may have done it wrong and ended up with mochi with too much or too little water.
Chocolate version is pretty easy, just make sure that you put the cocoa powder in the rice flour before you add the wet ingredients otherwise it will be impossible to add later (unless you intend to fill the mochi with chocolate).
Mochi is super sticky. As in you will not believe how sticky it is.
The potato starch is to make it workable and to prevent the finished pieces from sticking to each other, the plate they are resting on etc. I had this happen to me once. The result was not pretty! If you like the idea of sesame seeds or other seed-like toppings, just roll the finished pieces in the desired coating (perhaps the cocoa flour, like a truffle) instead of coating them with the potato starch (though you might need the starch on your hands or fork to work the mochi).
While you do need to heat mochi for it to become the flexible sticky paste that it is, you don't need to bake the mochi if you don't want to heat it that way, though I am tempted to give it a try to see what the difference is between quickly microwaving it or heating it on the stovetop.
These are the recipes I use:
https://www.youtube.com/watch?v=-Cv5LsqKUXc How to make filled mochi with strawberries and red bean paste. Wrapping up any filled pieces is essentially the same process.
http://justhungry.com/homemade-moch.....ice-modern-way
If you want homemade mochi made with glutinous short grain white rice. I doubt this can be made with brown or any other type of rice. I have found that using homemade mochi is best for moffles (waffle iron cooked mochi...so delicious!) and just rolled mochi balls. I found the texture a bit difficult to work with to make filled mochi though it can be done. Although it is entirely possible I may have done it wrong and ended up with mochi with too much or too little water.
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