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BUTTER MOCHI
1/2 c. butter 3 c. milk 1 (1 Ib.) pkg. Mochiko 5 eggs, beaten 2-1/2 c. sugar 1 tsp. vanilla 1 tsp. baking powder 1 c. flaked coconut Preheat electric oven to 350°F. Melt butter; cool. Combine Mochiko, sugar, and baking powder. Combine remaining ingredients and stir into Mochiko mixture; mix well. Pour into a…
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Tsukeyaki Dango (Broiled Dumplings)
Make and steam dango as in San Shoku Dango below. Skewer five balls on each stick. Dip in sauce and broil. (Charcoal preferred.) Dip once more before turning over. Sauce: 3 tablespoons shoyu 2 tablespoons sugar 1/2 cup water 2 teaspoons cornstarch Mix and cook until slightly thickened and clear.
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San Shoku Dango (Three Colored Dumplings)
Prepare beforehand: 1/2 batch azuki An (see page 121) 1 batch white An (see pg. 130) Color one half of white An pink by adding a little red food coloring. (You will have red, white, and pink An). Dango 1 pkg. mochi-ko (rice flour) 1/2 cup cornstarch Mix into stiff dough, being careful not to…
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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…
