These are some of the recipes I brought with me from Hawaii.
4 c rice powder (mochiko powder)
2 3/4 c granulated sugar
3 T baking powder
4 c whole milk
4 lg eggs, beaten
1/4 lb butter, melted
2 T pure vanilla extract
1/2-1 T butter, to grease pan
Pre-heat oven to 350°F degrees.
In a large mixing bowl, blend together the dry ingredients. In a separate bowl, blend all wet ingredients until well combined.
Add the dry ingredients to the wet in small amounts. Stir until well incorporated and continue adding the dry ingredients until all has been absorbed.
Pour mixture in one 9" x 13" or two 8" x 8" buttered pan (s). Bake for 1 hour 20 minutes. Test with toothpick - comes out clean when done.
Let cool before cutting.
Yield will differ according to the size of the pieces -- suggest cutting in squares or 1"x2" rectangles-- it is rich.
4 c mochiko rice flour (16 ounce)
2 c sugar
4 lg eggs
4 c milk
3 t baking powder
2 t vanilla extract
1/2 c butter, melted
Combine all ingredients except butter in a mixing bowl. Add melted butter.
Bake in 9x13 inch pan at 350°F for one hour. Cool and slice.
Green Tea Mochi
1 lb mochiko sweet rice flour
4 env knox gelatin
2 T green tea powder
1 1/2 c sugar
1 can milk green tea
12 oz water
1/2 c red bean paste (optional)
Preheat oven to 350°F.
Combine mochiko, sugar, gelatin, and maccha in a large bowl and mix. Add Milk Green Tea and water, and mix througly with whisk or spoon. (Note: If a can of Milk Green Tea cannot be found, substitute 6oz of "Tazo Matcha with Honeydew Liquid Tea" and 6oz of milk).
Pour into a 9x13" greased pan.
Cover tightly with foil and bake at 350°F for 55 minutes. Cool with cover on for 15 minutes.
Remove Foil and cool for several hours before cutting. Cut out outer hardened portion of the mochi, and then cut into 32 squares.
Optional step: Place 1/2 teaspoon of red bean paste in the middle of each square, fold square into triangle and press on the sides.
Optional step: To improve presentation and add a bit of taste, soak 32 Oak or Sakura leaves in water, drain, and wrap around mochi pieces (dull side facing outside).
Ichigo Daifuku - Strawberry Mochi
1 1/2 c mochiko sweet rice flour (rice flour)
1/2 c sugar
1 1/2 c water
12 small strawberries, washed, dried, stems removed
18 oz sweetened red bean paste (Tsubushian)
Mix the sugar and water together in a large saucepan and bring to the boil. Remove from heat and add mochiko.
Stir until smooth, then turn the heat down and return pot to burner. Heat for 2 more minutes, stirring often.
Let cool for 15 minutes, stirring occasionally. When cool, take the mochi and make it into walnut sized balls then flatten them. Cover strawberries all over with a thin layer of the bean paste. Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
The ichigo daifuku are now ready, serve as desired.
Lemon Pudding Mochi
16 oz mochiko sweet rice flour (sweet rice flour, 3 1/2 cups)
2 1/4 c sugar
4 t baking powder
3.5 ox instant lemon pudding
3 c milk (or dairy milk and coconut milk)
1/2 c butter, melted
5 lg eggs, lightly beaten
2 t lemon extract
1 c angel-flake sweetened flaked coconut
Heat oven to 350°F.
Grease a 9-by-13-inch baking dish, or coat with nonstick spray.
In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding. With a balloon whisk, gradually whisk in milk to beat out lumps. One at a time, stir in melted butter, beaten eggs, lemon extract and coconut.
Pour into baking dish. Bake 1 hour or until an inserted toothpick comes out clean.
Mochi Ice Cream
10 scoops ice cream (scoop softened ice cream into round balls, and refreeze till hardened)
100 g glutinous-rice flour
180 ml water
50 g sugar
cornflour, for dusting
In a glass bowl, combine glutinous rice flour and water. Mix well to paste, then add sugar and mix till dissolved.
Cover with plastic wrap and microwave for 2 minutes It will be half cooked. Remove and stir well while it is hot. Cover and return to microwave for 30 sec. Stir well.
Place plastic wrap over a chopping board. Flour generously with corn flour (you must do this!).
Wait for dough to cool down. Divide dough into 10 pieces.
Flatten it with your palm. Wrap the dough round ice cream and refreeze it in an air tight container.
7 T glutinous-rice flour (can be mochiko, but I used a Thai brand)
5 T boiling water
1 T sugar
1/4 c roasted unsalted peanuts (best if skinned, too)
In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
While mixing with a spoon or small stiff spatula, pour in the boiling water.
Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).
Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.
Meanwhile, grease a ziploc bag well. Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself!
While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want.
To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky.
Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P.
Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).