Rachael Rayner - Japanese Mochi Cookbook: Explore the art of authentic Japanese Mochi

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Japanese Mochi Cookbook Explore the art of authentic Japanese Mochi BY Rachael Rayner Copyright 2020 Rachael Rayner

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Introduction

Japanese cuisine is world famous for its uniqueness. People in Japan enjoy fast cooking but they also enjoy being artistic in the Kitchen. Mochi making is an art. You can be as creative as you want with mochi making. The simplest mochi making takes less than 10 minutes. You can add any flavors to it.

Adding fresh fruits inside as stuffing is popular for mochi making. Usually, authentic mochi makers use tapioca starch, gluttonous rice flour, corn starch, and warabi flour, to make mochi. But these starch or flour is not always available outside Japan. You can substitute these flours with potato starch. For sweetening, they use confectioners sugar or brown sugar. You can use any type of sugar substitute if you do not eat sugar.

Adding honey and agave nectar is acceptable. You will find fruits like banana, strawberries, raspberries, passionfruit, coconut etc. in the book. The diversity of ingredients is what makes this book acceptable for all types of audiences. Try these 30 delicious yet simple mochi recipes and plunge into a new cuisine.

Super Quick Milk Mochi

This is the most simple and quick mochi recipe out there.

You can use any milk and any sweetener of your choice here. Serving Size: Cooking Time: 3 Minutes Ingredients:

• 1/2 cup soy milk
• 2 tsp Sugar
• 2 tbsp Corn Starch
• 2 tbsp ground nuts

Instruction In a microwave safe bowl add the soy milk. Add the corn starch and stir until well combined Add to the micro oven. Cook for 2 minutes. Stir one and cook for another minute. Add the sugar and mix well.

Top with the nuts and serve in room temperature or cold.

Tofu Mochi

The Japanese love their mochi. They try every little variation available. This is a mochi made using tofu. The health value of this recipe is immense. Serving Size: Cooking Time: 20 Minutes Ingredients:

• 300g silky soft tofu
• 100g tapioca starch
• Sweet Red bean paste to serve

Instruction In a microwave safe bowl, add the soft tofu.

Stir until it becomes runny. Add in the tapioca starch. Mix again for a minute. Add to the microwave. Cook for 1 minute. Stir once and cook for another minute.

If the color changes to dark brown then it is cooked well. Wait for it to cool down. Create little balls using your hands. Serve cold with red bean paste on top.

Potato Cheesy Mochi

Mashed Potato is something we all make every now and then. The leftover is not that tasty the next day.

You can make a fabulous mochi recipe with your leftover mashed potatoes. Serving Size: Cooking Time: 5 Minutes Ingredients:

• 1 cup leftover mashed potato
• 1/4 cup rice flour
• 2 tbsp milk
• 1 tablespoon chopped chives
• 1 pinch of salt
• 2 tbsp grated parmesan cheese
• 1 tablespoon oil

Instruction Combine the mashed potato with milk. Add the chives, cheese, salt and rice flour. Mix well. Create little balls using your hands. Serve.

Sweet Potato Mochi

Do you know you can enjoy a quick savory Japanese snack using sweet potatoes? It is quick to make and it looks and tastes quite good.

Sweet Potato Mochi

Do you know you can enjoy a quick savory Japanese snack using sweet potatoes? It is quick to make and it looks and tastes quite good.

Serving Size: Cooking Time: 5 Minutes Ingredients:

• 1 cup sweet potato
• 1 pinch of salt
• 1/4 cup tapioca flour
• tsp mixed herbs
• Pepper to taste
• oil for frying

Instruction Peel the sweet potatoes. Cut them coarsely. In a pan add some oil and roast the sweet potatoes. Use a masher to mash it finely. Add the herbs, salt, pepper and flour. Use your hands to knead well.

Create little patties. Fry them golden brown. Serve hot.

Mango Mochi Balls

This recipe is taking mochi making art to a different level. It looks light a fabulous sweet treat made at a good pastry shop. Serving Size: Ingredients:

• 1 cup sweet rice flour
• 1 ripe mango, cut into cubes
• cup desiccated coconut
• 4 tbsp ground sugar
• 1 cup coconut milk
• 4 tbsp cornstarch
• 1 tbsp vegetable oil

Instruction Combine the rice flour and cornstarch together.

Add the sugar and mix well. Add the milk and oil. Make dough. Roll out flat and take small portion of dough and create a pocket to stuff one mango cube inside. Seal the edges carefully. Bring 2 cup of water in a pot.

Drop the mochi balls. Boil for 5 minutes. Take them out and roll the mochi balls in desiccated coconut flakes. Serve.

Sticky Cauliflower Mochi Cakes

Adding veggies in mochi cakes give them a healthy layer. Mochi in itself tastes good but trying out different recipes with it makes mochi making a fun experience.

For this recipe, I have used mashed cauliflower and it turned out quite well. Serving Size: Cooking Time: 20 Minutes Ingredients:

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