Recipes for "mochi"

Mix together mochiko, water, and 1 cup sugar in a medium bowl until well blended. Mix in vinegar to soften. Pour into a microwave-safe dish and loosely cover with plastic wrap. Microwave on high for 8 to 10 minutes. Remove and let cool until cool enough to handle.

Combine potato starch, remaining 1/4 cup sugar, and salt in a small bowl. Turn mochi out onto the plastic wrap and cut into 25 pieces using a plastic or wooden knife (metal knives tend to stick too much). Roll pieces in the potato starch mixture.

Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).

Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide.

Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).

Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.

Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).

Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.

For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).

Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.

Gather all ingredients.

Wrap red bean paste in aluminum foil and place in the freezer until solid, at least 1 hour.

Mix glutinous rice flour and green tea powder thoroughly in a microwave-safe bowl.

Stir in water, then sugar; mix until smooth.

Cover the bowl with plastic wrap and microwave for 3 minutes 30 seconds.

Meanwhile, remove red bean paste from the freezer and divide into 8 equal balls. Set aside.

Remove rice flour mixture from the microwave. Stir and heat, covered, for another 15 to 30 seconds.

Dust a work surface with cornstarch. Roll about 2 tablespoons of hot rice flour mixture into a ball. Flatten the ball and place one ball of frozen red bean paste in the center. Pinch and press the dough around the bean paste until completely covered.

Sprinkle with additional cornstarch and place mochi, seam-side down, in a paper muffin liner to prevent sticking.

Repeat Step 6 to make remaining mochi.

Enjoy!

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Whisk eggs, vanilla, and milk together in a medium bowl. Stir rice flour, sugar, and baking powder together in a separate larger bowl.

Stir egg mixture into flour mixture until blend. Mix in melted butter and coconut. Pour into the prepared pan.

Bake in the preheated oven until golden brown, 1 hour. Cool completely in the pan on a wire rack until mochi has set. The texture will improve as it cools. Use a sharp, greased knife to cut into squares.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Sift together mochiko, baking powder, and sugar in a large bowl. Combine eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir egg mixture into mochiko mixture. Pour into the prepared dish.

Bake in preheated oven for 1 hour. Allow to cool before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Whisk rice flour, sugar, and baking powder together in a mixing bowl; set aside.

Beat eggs, coconut extract, and vanilla in a second mixing bowl until eggs are smooth. Whisk in milk, coconut milk, and melted butter until incorporated. Stir in flour mixture a little at a time until no lumps remain. Transfer to the prepared baking dish and smooth the top.

Bake in the preheated oven until mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.

Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.

Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.

Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.

Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.

Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.

Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.

In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.

Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Line twelve 2 1/2-inch muffin cups with paper bake cups or grease cups generously.

Whisk together rice flour, sugars, baking powder, and salt in a bowl.

Whisk together coconut milk, eggs, butter, vanilla, and maple syrup in a large bowl. Add flour mixture to coconut milk mixture and stir just until combined.

Divide batter between prepared muffin cups, filling nearly full. Sprinkle with sesame seeds.

Bake in preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in pan on a wire rack 10 minutes. Remove from pan and serve warm or cool completely.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.

Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.

Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.

Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top.

Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Whisk mochiko, sugar, pudding mix, and baking powder together in a bowl until combined. Whisk in milk until smooth with no lumps. Whisk in melted butter, then eggs, then lemon extract; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

Preheat the oven to 450 degrees F (275 degrees C).

Dip mochi into soy sauce, then place onto a baking sheet.

Bake in the preheated oven until heated through, about 5 minutes.

Meanwhile, cut nori into eight strips. Heat strips in a large skillet over medium heat until warm, 1 to 2 minutes. Remove from the heat.

Wrap a nori strip around each mochi. Serve warm.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.

Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.

Whisk eggs and vanilla extract together in a small bowl.

Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.

Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.

Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.

Sift together the rice flour, sugar, and baking soda; set aside. Beat eggs with evaporated milk, coconut milk, and vanilla extract. Add flour and butter; beat until well combined.

Pour into prepared pan and bake in preheated oven for 30 minutes. Allow to cool completely before cutting into small (1 1/2 inch) squares.

In a microwave-safe bowl, whisk together 1/4 cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20 to 30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.

In the bowl of a stand mixer with the dough hook attached (you can also do this by hand, but a stand mixer makes it much easier), add the remaining 1 3/4 cups sweet rice flour, 1/2 cup milk, egg, granulated sugar, baking powder, butter and vanilla. Add the cooled, cooked rice flour mixture.

Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3 to 5 minutes. The dough will be sticky.

Line a baking sheet with Reynolds® Parchment Paper.

Sprinkle a clean surface with rice flour and scrape the dough out onto the floured surface. Sprinkle the dough with enough flour to prevent it from sticking. Roll the dough out until is it 1/2 inch thick. Cut out as many doughnuts as you can, using a 3-inch biscuit cutter for the doughnuts and a 1-inch biscuit cutter for the doughnut holes. Place the doughnuts on the prepared baking sheet as you work. Gather any scraps of dough back into a ball and roll the dough out. Cut as many doughnuts as you can and repeat the process, you should get around 10 doughnuts.

In a heavy-bottomed pot, heat 3 to 4 inches of oil to 330 degrees F. Do not let the oil go over 350 degrees F - or the doughnut will burn before the insides are fully cooked. Fry the doughnuts in batches for 2 to 3 minutes per side. Drain onto a paper towel lined baking tray. Repeat until all the doughnuts have been fried. Allow to cool slightly before glazing.

If dipping the doughnuts in the vanilla glaze first, do so now and let them dry on a cooling rack for 5 minutes before dipping in the chocolate glaze.

Vanilla Glaze (optional): In a bowl, whisk together the powdered sugar, butter and vanilla. Add water, 1 tablespoon at a time, until the glaze has reached your desired consistency. Dunk each doughnut in the glaze and allow any excess to drip off. Place the doughnut on a cooling rack and repeat with the remaining doughnuts.

Chocolate Glaze: Place the cream in a small sauce pan and bring to a simmer. Remove from the heat and stir in the chocolate until melted and smooth. Add the powdered sugar and vanilla, stirring until smooth. Let cool slightly.

Dip or drizzle each doughnut with the glaze. Sprinkle with flaky sea salt. Eat.

Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan; bring to a low boil. Cook and stir until sugar and agar-agar are dissolved, 3 to 5 minutes. Pour mochi mixture into a spherical mold and refrigerate until set, 6 to 12 hours.

Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat; cook and stir until sugar is dissolved, 2 to 4 minutes. Add arrowroot and stir until dissolved, about 1 minute. Add strawberries, lemon zest, and lemon juice; cook and stir over medium-low heat until strawberries soften and start to release their juice, 5 to 10 minutes. Transfer strawberry compote to a storage container and cool to room temperature; refrigerate until chilled, about 30 minutes.

Place mochi in a serving dish and drizzle strawberry compote over it.