Showing posts with label mochi. Show all posts
Showing posts with label mochi. Show all posts

Sunday, December 1, 2019

Jason's Mochi Rice Stuffing


My nephew Jason (Daniel's brother) made this for Thanksgiving, and you know how I just love anything mochi. It was also one of the first things that I ate, just like Daniel's cake.

Jason got the recipe from a coworker.

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Mochi rice stuffing

3 cups (the rice measuring cup not actual cups) mochi rice
1.5 cups (the rice measuring cup not actual cups) white rice
1 package lup cheong (or 2 depending on what you like)
1/2 pkg bacon
1 can sliced water chestnuts, drained
1 packages of sliced, dried, shiitake mushrooms
8 green onions
¾ cup shoyu

30 min to 1 hour before cooking, wash and soak rice, rehydrate mushrooms in a large bowl of water.

Start the rice cooker about 15 minutes before you start the rest of the prep.

Slice the bacon and lup cheong into 1/8 to 1/4 inch pieces. Drain and chop mushrooms (I usually go for 1-2 cm pieces, but whatever). Drain and chop water chestnuts in a food processor.

While rice is cooking, cook the bacon in pan over medium heat until bacon begins to brown.  Drain all but 3 TBSP oil (or you can leave it in - I usually just leave it in). Add the lup cheong to the pan and brown.  Add mushrooms, water chestnuts and green onions to cook briefly. Add shoyu and mix well. 

After rice has cooked and cooled briefly, combine the bacon mixture and rice between two aluminum disposable roasting pans.  Mix to evenly distribute the mixture. Cover the pans with foil and bake in a 350 degree oven for 1/2 hour.

Saturday, July 19, 2014

Warabi Mochi


I got an idea to try and recreate the $15/6 kinako mochi that I bought at J-shop. I ended up making this.  For real!

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I found this package on the clearance table at Nijiya. It says Warabi Mochi Tezukuri Set (I think). I saw that it contained kinako and I thought that it might be similar.  It was only $1.49 so I bought it.   
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The "set" contained a pack of this warabi mochi powder (or flour not sure about the kanji).
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And kinako.  That's it.  What kind of "set" is that, yah?  The instructions were in Japanese so I took it to Geri's working place and asked her coworker to translate it for me. I also found this site with instructions:  TGIB.
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I put the warabi mochi powder (about 1 cup), 1/3 cup of sugar and 2 cups of water on high heat. I stirred and stirred and stirred until it started to thicken.  Then I lowered the heat to medium.  When it got kinda translucent I took it off the stove.
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I let it cool a bit and then put it on some plastic wrap. I was afraid it would melt the wrap if I put it on too soon. I covered it with three layers of wrap.
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Then threw it in an ice bath to cool.
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After it cooled off I cut it with a plastic knife and then tossed the pieces in the kinako with a bit of powdered sugar added.
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I made the sugar syrup by boiling 2 tbs. of brown sugar with 1 tbs. of water. 
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It tasted really good, but I didn't like the texture.  It wasn't sticky enough for me.  I waited until Geri got home from work and brought some over to her house.  I wanted her opinion.  She said that the texture was a little different from regular mochi, but she liked it, and she proceeded to eat around three pieces in a row to prove it.   
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If you wanna try and make some for yourself, I saw this warabi mochi flour at Marukai.  It was around $2 something. 
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Wednesday, June 5, 2013

3-Minute Mochi


This is the most amazing recipe ever.  Geri's mother-in-law whipped this mochi up in minutes just before Geri dropped it off at my house.  It was still warm . . . and it was so good that me and Aunty finished it all off in no time.  Here's the recipe.

Microwave 3/4 cup water, 1/4 cup sugar and 1 tsp. oil in plastic bowl for 2 minutes.
Add 3/4 cup mochiko; stir with plastic spoon until all combined (less than 30 seconds).
Microwave for 20 seconds
Stir and pour on saran wrap. Prepare as desired.

These have chunky peanut butter in um!
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These were just cut up and dusted with kinako.
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So amaaaaazing yah!

Wednesday, January 4, 2012

Baked Chocolate Mochi


I got this recipe from somebody a loooooong time ago.  I think I made it only once before and I wondered if I still had the recipe. I did a happy dance when I found it deep in my recipe box. 

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This is what my copy looks like . . . front and back views.  Looks like a hurriedly jotted down the recipe as someone recited it to me.
recipe

Melt 1 cup of chocolate chips and 1 block margarine over really low heat.   Cool.
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Mix together 2 cups mochiko, 2 cups sugar and 1 tbs. baking soda.  Check out our "antique road show" strainer.  Neat yah!  I hope Wendell doesn't ever dump it.
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In a separate bowl combine the chocolate/butter mixture, 2 cans of evaporated milk,  2 tsp. vanilla and
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two beaten eggs.
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Add dry ingredients.  I know . . . that picture came out so cool.  Hahahaha!!
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Pour into 9 x 13 inch pan.  I usually line the pan with foil 'cause it makes it easier to clean up.  Bake at 350 degrees for 45 to 55 minutes.
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I baked it for 55 minutes and it came out a little cakier than I had wanted.  50 minutes might be perfect in our oven.
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Tuesday, January 3, 2012

Geri's Baked An Mochi


So yummy!!

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5 cups mochiko
2 1/4 cup brown sugar
2 cans coconut milk
1 can water
1 tsp. baking soda
1 can an

Combine ingredients, pour into a 9 x 13-inch pan and bake at 350 degrees for 1 hour.

Wednesday, January 5, 2011

Didi's Kankanen Suman


Didi's kankanen was a hit on New Year's Day. Wendell's not a big sweet eater but he loved it too. Didi e-mailed me her recipe.

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I got the original recipe from my friend's mother, but on Christmas Eve, at Glenn's uncle's house in Makakilo, a neighbor brought a similar dish over....and it was so ono and different because of the topping, so I kinda tweaked the original recipe:


5 c. glutinous rice
5 c. water
1 box dark brown sugar
1-12 oz bag frozen coconut milk, thawed
1 c. shredded flaked coconut, toasted

1 - Cook glutinous rice and water in rice cooker.
2 - In a saucepan, combine brown sugar and coconut milk, stirring until sugar dissolves completely. Bring to a rapid boil, boil 5 minutes. Gotta stir stir stir, so no boil over.
3 - Mix 3/4 c. of the brown sugar/coconut milk mixture with the coconut flakes for topping. Set aside.
4 - Add the brown sugar/coconut milk mixture (No. 2) to the rice.
5 - Transfer into a 13x9 inch pan.
6 - Top with the coconut flake mixture (No. 3).
7 - Bake in a 350 degree oven for 20 minutes.
8 - Transfer pan to top rack, broil 5 minutes

Monday, January 3, 2011

Geri's Ozoni


This first photo is NOT Geri's ozoni. It's MY ozoni that I made last year. I was so proud. On the morning of New Year's Day I threw a dried squid, dashi, canned abalone liquid and mizuna into a pot of water and boiled to make the broth. I thought it was ono.


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THIS is Geri's ozoni that she made this year. She had never made it before so she wanted to try. It was so, so, so, so, so, so ono!! People asked for seconds . . . and thirds . . . me included. But hey, can she take nice pictures? Hah? Hah?

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And this is why it was soooo good:


Day 1: Boil beef and pork soup bones with 1 onion, 1 carrot and 3 stalks of celery

Day 2: Take out bones and vegetables; scoop out particles with strainer
Add: 1 big sheet konbu, 1 big dried squid, 1 cup bonito flakes; boil
End of day, take out all the stuff; strain again
Add: dashi to taste, salt to taste and canned clams

New Year's Day: Heat up, add mizuna. Add to bowl clam, fried mochi, shiitake mushroom, flavored nori, green onions.

Saturday, November 28, 2009

Didi's Mochi Rice Dish


This is one of the dishes that Didi brought for Thanksgiving. She was trying to recreate the harm joong I blogged about earlier. It was really good. I think it's simple enough for all you good cooks out there, but it's a little too complicated for me. Her recipe follows.

In Didi's words:

Sooo………..wanted to make kinda like that mochi wrapped in the lotus leaf stuff that you said you liked so much….you had it on your blog a while back, I feel you REALLY need the lotus leaves for that missing flavor….anyways….here you go………..dang, I knew, I should’ve measured….

- 3 c. glutinous rice, soak overnight, soak in large container to allow room for rice to expand (1 ½ x’s in size)
- Drain rice COMPLETELY

MISE EN PLACE:
- 6 dried shitake mushrooms, soak, drain, reserving 1 c. of water, remove stems, finely chop
- 1/3 c. black fungus, soaked, drained, finely chop
- 2 TB SMALL dried ebi, soak in ¼ cup of water, reserve all liquid, finely chop
- 2 links, CHICKEN lup cheong sausage, thinly sliced in rounds
- 3 TB chopped green onion, white parts only
- 1/2 cup shredded turkey meat ** or dark chicken meat, or Chinese Roast duck meat

I did all my mise en place the night before, so when ready to cook rice:

- Place rice in rice cooker
- Measure 3 cups of water, using shiitake mushroom water and dried ebi water, to remaining water, dissolve 1 bag non MSG dashi no moto. Add into cooker
- Top with remaining ingredients
- Press da button
- Garnish with 3 TB chopped green onion, green parts only

Friday, November 13, 2009

Easy Microwave Chichidango with Kinako


I think you know that I looooooove mochi. And my all-time favorite is mochi with kinako. I used to make this microwave version a long time ago. It's really easy to make.

This is what compelled me to make my own mochi again. I was at Sekiya with my mom enjoying my favorite saimin, when I mentioned to her that I've always been curious about the Abekawa mochi that's on their menu but never did order it because it's so expensive. She was treating that day so she said to go ahead and order it. It was really good, but the two pieces shown here cost 6 whole bucks!!!

So I decided to dig out my recipe and make some more of my own. The beautiful plating job was done by my photographer assistant, CQ. Nice yeah! Waaaaay better looking than Sekiya's.
First you combine 1 box of mochiko, 2 cups sugar, 1 tsp. baking powder, 2 cups water, 1 can coconut milk and 1 tsp. vanilla. Mix until it's really smooth (smash all the lumps good).
Put in microwave-safe bowl and cover with plastic wrap. Microwave on high for 10 minutes and then on medium for another five minutes.
Let it rest for a little bit 'cause it's gonna be really too hot to handle right out of the microwave.
Mix together 1/2 cup of kinako and 4 tsp. powdered sugar. You can add more sugar if you like it sweeter.
While the mochi is still moist, cut into pieces with a plastic knife.
Then coat with the kinako mixture. Soooo easy yeah!!
Here's another picture of CQ's beautiful artistry.
And here's the bachi for someone who was playing around with my camera. I put your BIG picture on my blog. See what happens when you touch My Precious. Hahahaha!

Saturday, July 18, 2009

Sweet Potato Mochi Patties


Leslie made these and they were really ono. The recipe is from my sister Didi's second cookbook, Dd's Table Talk II (on page 285, for those who have the book).

4 c. sweet potatoes, boiled, peeled and mashed
1 1/2. mochiko
1 c. all-purpose flour
1 1/4 c. water
1/4 c. vegetable oil
2 1/4 c. brown sugar
oil for frying

In a mixing bowl, combine flours, water and oil. Stir in potatoes and sugar. Mix well. Shape into patties. In a skillet over medium heat, brown in oil until browned on both sides. Drain on paper towels. Serves 8.

Thursday, February 19, 2009

My Try at Dduk-Gook


The other day, I tried to make my own dduk-gook following Julie's recipe. You can also get some tips from this Maangchi video.Soak the rice cake slices in water for about half hour.
I got this thinly sliced beef from Shirokiya. It was $6 per pound.
Season beef with sesame oil, salt, pepper, green onion, and garlic.
Spray some PAM or put sesame oil in pot to cook prepared beef
Pour water into the pot, boil, season with salt or soy sauce. Put sliced rice cake, cook until it's tender. Pour beaten egg into soup. Garnish with prepared seaweed and thinly sliced green onion. It tasted good, but Julie's was better.

Wednesday, February 11, 2009

Julie's Dduk-Gook


Co-worker Julie brought this for lunch the other day. I tasted it and it was sooooo ono. She said it's called dduk-gook and they usually eat it for New Year's.
Rice cake (sliced): leave in cold water for about 30 minutes
Beef brisket or rib eye (ground or thin sliced - season with sesame oil, salt, pepper, green onion, garlic)
Egg (beaten)
Green onion (thin sliced)
Korean seasoned nori (break and put into soup before eating)
Soy sauce and sesame oil seasoning

1. spray some PAM or put sesame oil in pot to cook prepared beef
2. pour water into the pot, boil, season with salt or soy sauce
3. put sliced rice cake, cook until it's tender
4. pour beaten egg into soup, DONE
5. garnish with prepared seaweed and thin sliced green onion
6. enjoy your soup!

Thanks for the recipe, Julie!


Monday, January 19, 2009

Microwave Gau Recipe


This is for coworker Susan. Gau purists might be able to tell the difference between this gau and the real thing, but I can't. It tastes the same to me, and it's easy.

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1 lb. wong tong (block brown sugar, you can find it in the Asian section)
1 lb. mochi flour
2 3/4 c. water
1/4 c. vegetable oil


Heat sugar and water on stove until sugar is dissolved. Cool.
Mix in flour.
Mix in oil until smooth.
Use ring mold (I don't have one so I just use a regular microwavable bowl)
Microwave 6 minutes on high, 6 minutes on 75% and 6 minutes on 50%
Cool; sprinkle with sesame seeds

Sunday, September 28, 2008

Microwave Mochi Making 101 - 9/28/2008


About a month ago Brandee shared half of a mochi with me. Co-worker Jason's mother-in-law had made it and instead of the usual an filling inside, it had peanuts and coconut. I loved it so much I went online to see if I could find a recipe so that I could make it myself. I found this recipe for microwave mochi called Nor Mai Chi and it looked simple enough. It wasn't simple. It was hard, hard, hard. Or to be more exact . . . it was hot, hot, hot. It's ono, though - chewy, how I like it.

After all my effort, I thought I'd better get at least one good shot of my best piece, so here it is.
Here's my pile of mochi. All the ugly pieces are hidden underneath.If anyone wants to try to make it themselves, here are the instructions , and I have an extra box of mochiko, a can of coconut milk and some leftover filling you can have.

You mix together 3 c. mochiko, 1 can coconut milk, 1/2 c. water (I added 1/4 c. more 'cause it seemed too thick) and 1/2 c. sugar. Put in a microwave safe bowl, cover with plastic wrap and microwave for 9 minutes.
I couldn't find a recipe for the filling so I just mixed some crushed peanuts, coconut flakes and a spoonful of sugar together.

After the microwave goes "ping" you let the dough rest for about 5 minutes. Then you pour it out onto your Silpat (and if you don't have one, go get one right now 'cause it's the best nonstick surface ever invented - Longs sometimes has it on sale for $15) and roll into a log. Now, this is the hard part 'cause it's sooo hot and you gotta work fast and you try take pictures at the same time.
Ignoring the second-degree burns on your hands and fingers, you put the filling into the middle and then you pinch the ends together.
Until finally you end up with this mess. Looks like I should've put less filling in some of them.
Like I said earlier let me know if you want my extra ingredients.