Kim Ellis - The Japanese Mochi Cookbook: Tasty Traditional & Modern Mochi Recipes To Savor

The Japanese Mochi Cookbook Tasty Traditional & Modern Mochi Recipes To Savor Kim Ellis Copyright 2021 Kim Ellis All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

M ochi is a popular rice cake that originates from Japan; but has grown in popularity around the world. It is made from glutinous rice flour with grains that are round in shape and sweet to the taste. Note that this sweet glutinous flour does not contain gluten. It is also high in proteins, and low in cholesterol and saturated fat.

The rice is sticky when cooked and then, it is kneaded together to form a paste and shaped into small edible pieces. The most popular Japanese mocha recipes are connected to festivals, holidays and seasons such as New Year celebrations. However, with several modern and trendy versions of mochi nowadays, mochi is eaten all year long and in endless variations. Additionally, traditional mochi is vegan because it contains no dairy. Nevertheless, many variations now include dairy and other non-vegan ingredients. Most of these variations simply consist of converting the mochi dough into sheets and then wrapping in fillings of various flavors to cater to a wide range of consumers.

To eat mocha, cut it into bite-sized pieces. Mochi is chewy and sticky, so chew properly before swallowing. You can enjoy it fresh; that same day or store in the refrigerator, wrapped for up to 2 days or in the freezer, wrapped in plastic, placed in an airtight container and frozen for up to 2 weeks. Before eating, remove to sit for 15 minutes at room temperature. While you can easily get store-bought mocha in Asian stores around you, it is better to make yours because it is economical and even healthier, in some cases. This book boasts an interesting combination of mocha recipes that you will have fun making from the comfort of your home.

So have fun trying these recipes, which youd certainly love; and personalizing them to your tastes and preferences.

T his recipe is soft , chewy and slightly sweet. Prep Time: 30 minutes Cook Time: 5 minutes Serving: 4 Ingredients 1/2 cup of sweet rice flour (mochiko) 1/2 cup of sweet red beans 1/2 teaspoon of matcha green powder 1/2 cup water 2 tablespoons of white sugar 1/4 cup cornstarch Directions 1. Wrap the red beans in aluminum foil. Freeze for 3 to 6 hours. 2.

In a microwave-proof bowl, combine the rice flour and matcha powder and mix well. Add in water and sugar and stir to blend until smooth. Place a plastic wrap over the bowl to cover and cook 3 minutes in the microwave. 3. In the meantime, take out the red bean paste from the freezer and divide into 4 even balls. 4. 4.

Check the rice flour mixture in the microwave. Stir it and let it heat for 30 seconds longer. 5. Spread cornstarch over your work surface. Roll the hot mochi balls, with a rubber spatula, to the size of about a tablespoon. Flatten and add a frozen red bean paste inside it.

Enclose the mochi to cover the paste completely. 6. Sprinkle mochi with more cornstarch and place in a paper liner, so it does not stick. Do this repeatedly for all. Butter mochi

R ice cake stuffed with sweetened red bean paste; that's Daifoku mochi, a popular Japanese treat that has become a staple dessert in many Japan homes. This sweet polka dot recipe is a pleaser any day.

Prep Time: 5 minutes Cook Time: 10 minutes Serving: 6 Ingredients 2 tablespoons of dried Swedish red peas 1 2/3 cups of Shiratamako (rice flour) 2 tablespoons of caster sugar 200ml of water 12 tablespoons of Anko sweet red bean paste 1 cup of Katakuriko Potato starch Directions 1. Add the peas to a pan, pour in enough water to cover it and cook on low heat for 15 minutes. Turn off heat and leave overnight to soak. Drain in the morning and set to one side. 2. Divide the anko into 6 balls, measuring 2 tablespoons per ball, Place in a bowl and then add the sugar and water.

Mix with a wooden spatula and cover with a cling wrap. 3. Place in the microwave for a minute and 30 seconds (600w). Remove, add and stir again, cover with a wrap and microwave again for an additional minute. 4. 5. 5.

Take out the bowl from the microwave, stir and place the mochi dough onto the potato starch on the tray, spreading out well. 6. Place the Swedish red peas over the mochi dough, fold in the mochi dough in half and divide into three. 6. Flatten one dough, place an anko red bean ball at the center and wrap the ankle ball with the mochi, applying potato starch on your hands. 7.

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