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Yomogi Mochi
1 c. sugar 1 box mochiko (3-1/2 c.), sifted 2-1/2 c. yomogi water Kinako For Yomogi Water: 1 handful young shoots of yomogi 2 c. water 1 tsp. baking soda Boil together until tender. Blend or grind. Prepare easy mochi. Spread on Kinako. Break off pieces and fill with An. Makes approximately 36 An filled…
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Tri-Colored Mochi
Mix: 1 (1 lb.) box mochiko 2 c. sugar 1 tsp. baking powder Gradually add: 2 c. water 1 can coconut milk 1 tsp. vanilla Divide into 3 parts (2 cup portions): Green (add 12 drops of food coloring) Leave white Red (add 12 drops of food coloring). Heat oven to 350 F. Spray 9×13…
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Sweet Potato Mochi
1 lb. mochi 1-1/4 c. brown sugar 1 tsp. baking soda 1/8 tsp. salt 1 (13-1/2 oz.) can coconut milk 1-1/4 c. water 2 c. cooked and diced sweet potatoes 1 Tbsp. black sesame seed Kinako (yellow soy bean powder) Preheat electric oven to 350 F. Grease a 13x9x2 inch baking plan. In a large…
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Easy Mochi
1 c. sugar 2-1/2 c. water 1 (1 lb.) box mochiko (3-1/2 c.), sifted 1/4 to 1/2 tsp. coloring (optional) Boil together sugar and water. Lower heat and add the mochiko, all at once; constantly mix well so it will not get lumpy. If it gets hard, add a little hot water and mix until…
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Custard Mochi #2
Cream together: 1/2 c. butter 1-3/4 c. sugar Beat in, 1 at a time, 4 eggs. Add: 4 c. milk 2 tsp. vanilla extract 2 c. mochiko 2 tsp. baking powder Grease and flour a 9×13 inch pan. Bake at 350 F. for 1 hour and 20 minutes.
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Chocolate Mochi
2 c. mochi flour 2 c. white granulated sugar 1 Tbsp. baking soda 1/2 c. melted margarine 1 c. semi-sweet chocolate chips 2 (12 oz.) cans evaporated milk 2 tsp. vanilla extract 2 beaten eggs Sift dry ingredients (mochiko, sugar, and baking soda) in a large bowl. Melt margarine and chocolate chips together and combine…
