{"id":4130,"date":"2020-12-28T17:59:30","date_gmt":"2020-12-28T17:59:30","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=4130"},"modified":"2020-12-28T17:59:30","modified_gmt":"2020-12-28T17:59:30","slug":"easy-mochi","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=4130","title":{"rendered":"Easy Mochi"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 c. sugar<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2-1\/2 c. water<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 (1 lb.) box mochiko (3-1\/2 c.), sifted<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/4 to 1\/2 tsp. coloring (optional)<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">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 shiny.  Turn off heat and start pounding.  Spread out on cutting board covered with Katakuri.  When cool, cut into desired size and shape. <\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">If doubling the recipe, add less water.  If needed, add hot water, a little at a time, while mixing or pounding.  Get mochi the texture of your ear lobe.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1609178344461-HB2PTH2P9AI3I0EOLEFX\/329.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n","protected":false},"author":0,"featured_media":4131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[40],"tags":[43,3,129,64],"class_list":["post-4130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-50th-anniversary-best-of-our-favorite-recipes-cream-1996","tag-japanese","tag-mabel-ito","tag-mochi"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4130"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4130\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/4131"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}