Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

NOT soap made from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/15761676/

A very interesting treat from dawnstars1247 !

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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.

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