2 10 oz. pkgs. mochiko 3 tsp. baking powder 2 cans soda water (use same flavor as Jello) 2 3 oz. pkgs. Jello (any flavor desired) 3 eggs, beaten 1/2 cup butter, melted Combine dry ingredients. Add unchilled soda water, eggs and butter. Mix well. Line 9×13” pan with waxed paper and bake 1 hour…
2 lbs. mochi rice 4 cups granulated sugar 2 tsp. vanilla 2 coconuts, shredded 1-1/2 tsp. salt Banana leaves Soak the mochi rice for 3 hours; steam in steamer until tender. In the meantime extract the milk from the shredded coconut. Cook the coconut milk until it becomes golden brown; add the sugar, mixing well….
2-1/4 cups mochiko 1-1/3 cups water minus 1 tsp. Mix lightly (as for biscuits). Place on dampened cloth and steam in steamer for 10 minutes. SYRUP FOR MOCHI: 1/2 cup sugar 1/4 cup water Red or green food coloring 1 can Koshi An Boil sugar and water on low flame without stirring until sugar is…
5 cups mochiko 1 box brown sugar 1 12 oz. can coconut milk 2-1/2 cups water 1 tsp. baking soda 1/2 cup sesame seeds Mix all ingredients thoroughly and pour into a greased or “Pamed” 9×13” pan. Sprinkle with sesame seeds and bake at 350° for 1 hour. Turn mochi up-side down on a chopping…
3 pkgs or 1 – 2 lb. pkg. mochiko 4 cups water Wrap mixture in wet dish towel. Steam for 1 hour and let it rise like yeast dough with bubbles. 3 cups granulated sugar 3/4 cup water 1/2 tsp. red/green/or orange coloing Boil until sugar is dissolved. Just before above mixture is ready. Turn…
2 Tbsp. margarine, melted 1 cup mochiko (glutinous rice flour) 1/2 cup sugar 1/2 tsp. baking powder 1/2 tsp. vanilla 1 cup milk 2 Tbsp. kinako (roasted soy bean flour) Microwave Oven: Put butter in 8 – inch square glass baking dish. Heat 30 seconds or until butter melts. In a mixing bowl combine sugar,…
2 medium sweet potatoes 1 cup sugar 1/4 cup water Peel 3 medium sweet potatoes and slice thin or cut in thin strips. Soak in water, changing several times until water is clear. Drain, spread out on tray or pan and dry for 2 or 3 days, depending on the thickness of potatoes. Fry slowly…
Clean dashi konbu with damp cloth and cut in 1/4-inch strips. Fry crisp in deep fat. Make a syrup of 1 cup sugar and 1/3 cup water. Cook until syrup spins a thread. Remove from stove and stir in the fried konbu.
2 sticks white kanten 4 cups water 1 cup sugar Pinch of salt 2 or 3 drops cinnamon extract Few drops red or green coloring Wash kanten and soak in water for a half hour. Cook until kanten is dissolved. Add sugar, salt, and continue cooking. When sugar is dissolved, add flavoring and coloring. Remove…
2 sticks kanten 2 cups water 1/2 cup sugar 2 1-pound 2-1/3 oz. can koshian Rinse kanten, squeeze out water, and soak in water for 30 minutes. Then cook until kanten is dissolved. Add sugar and bring to a boil. Then add koshian and bring to boil again. Pour into 8” x 8” pan and…