Mochi Recipes for Beginners and Beyond 1544969007, 4059688241

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Mochi Recipes for Beginners and Beyond Make Sweet Mochi in Minutes

BY

April Blomgren

Copyright 2017 April Blomgren - Kindle Edition –

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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Table of Contents Introduction Chapter 1 – Mochi Recipes Beginner’s Mochi Sweet Mochi with a Red Bean Filling Mango Mochi Chocolate Hazelnut Mochi Pumpkin Pie Mochi Matcha Mochi Buttery Mochi Strawberry Jell-O Mochi Lemon Mochi Blueberry Mochi Chapter 2 – Mochi Ice Cream Recipes Mochi Ice Cream Cookie Dough Mochi Ice Cream Strawberry Mochi Ice Cream Mint Chocolate Chip Mochi Ice Cream Cookies and Cream Mochi Ice Cream Chapter 3 – Mochi Dessert Recipes Mochi Brownies Coconut and Banana Mochi Muffins Matcha Mochi Cupcakes Coconut Mochi Cake Mochi Crunch Cookies Chapter 4 – Other Mochi Recipes Chocolaty Mochi Waffles Mochi Pancakes Banana Mochi Bread Garlic Mochi Roll Puffs

Mochi Mini Chicken Nuggets Conclusion Author's Afterthoughts About the Author

Introduction

I want to thank you for downloading “Mochi Recipes for Beginners and Beyond: Make Sweet Mochi in Minutes”. Unless you have lived under a rock for the past few years, I am sure you have heard the word ‘mochi’ and seen it in a wide array of recipes. Mochi, for those who don’t know, is a rice cake made from a short-grain glutinous rice. It is a traditional Japanese dish eaten both year round and during ceremonies, as well as eaten for the New Year. Mochi is a super easy dish to make. Even if you’ve never cooked a Japanese dish before, you can successfully recreate the recipes found in this book. Most of the recipes found below require only 1 or 2 “special”

ingredients and are often cooked in the microwave. Now does that sound like a hard recipe to recreate? I hope you enjoy these recipes! Now what are you waiting for? Get started reading Chapter 1 now!

Chapter 1 – Mochi Recipes

Beginner’s Mochi This beginner’s mochi recipe is easy to create and can be made in the microwave. Servings: 8 to 10 pieces Preparation Time: 10 minutes Ingredients: •

1 cup mochiko, sweet rice flour

•

¼ cup sugar

•

1 cup water

•

Katakuriko (potato starch), for dusting

Directions: Step 1: Place the mochiko and the sugar in a bowl that is safe for microwave. Mix the two ingredients together until well combined. Step 2: Pour in the water and mix thoroughly. Cover the bowl with a plastic wrap. Step 3: Cook the mixture in your microwave on high for about 4 minutes. Remove the bowl from the microwave. Take the plastic wrap off and let the mochi cool for several minutes. Step 4: Remove the mochi from the bowl and cut into pieces. Lightly dust the mochi with the katakuriko and serve.

Sweet Mochi with a Red Bean Filling This delicious sweet mochi recipe features a red bean filling and can be consumed as a snack or dessert. Servings: 18 to 20 pieces Preparation Time: 2 hours 15 minutes Filling Ingredients: •

¾ cup granulated sugar

• •

1 cup azuki beans, dried ¼ teaspoon salt

Dough Ingredients: •

1 cup mochiko flour

•

¾ cup sugar

•

1 1/3 cup water

•

Katakuriko (potato starch), for dusting

Directions: Step 1: Start by making the filling. Rinse the beans thoroughly before placing them in a large pot and then fill the pot with enough water to cover the beans. Set the pot on the stove over the high heat and cook until boiling. Drain the water from the beans. Cover them once again with water and place back on the stove over the high heat. Once the water starts to boil, reduce heat and let it simmer for about 1 hour 30 minutes or until the beans are tender. Step 2: Drain the water from the tender beans and transfer them to a food processor. Pulse the beans until they turn into a smooth paste. Transfer the

bean puree back into the pot. Stir in the salt and the sugar. Set the pot on the stove over medium low heat and cook while stirring. Continue to cook until the puree is thick, which should take about 15 minutes. Spread the paste along the bottom of a shallow, wide container. Chill in the fridge until the paste is cool and firm. Step 3: Make the dough by lining a cookie sheet with parchment paper. Place a generous amount of the katakuriko on the parchment paper in a heaping circle. Set to the side for the moment. Step 4: Place the mochiko flour in a bowl. Add the water and whisk until smooth. Transfer the mixture into a saucepan. Stir in the sugar until well combined. Step 5: Set the pan on the stove over medium heat. Cook the mixture, while stirring, until it becomes thick, smooth and shiny. This should take about 5 to 6 minutes. Step 6: Dust a knife with katakuriko. Use this knife to cut the mochi from Step 5 into 20 pieces. Use a rolling pin to flatten the pieces into a 2-inch square. Make sure to dust the pieces with katakuriko as you are flattening them. Step 7: Take a tablespoon of the bean paste and roll it into a ball. Place the bean paste ball in the middle of the mochi square. Stretch the dough up and around the bean paste, pinching the dough closed to seal the paste in. Roll the mochi to form a ball-like shape. Set the mochi ball on the parchmentline cookie sheet from Step 3. Step 8: Repeat Step 7 with the remaining mochi squares. Serve when ready or store in the fridge covered for up to 1 day.

Mango Mochi This tropical flavored mochi recipe is so simple you can make it in the microwave and takes a total of 30 minutes to make. Servings: 10 to 12 pieces Preparation Time: 25 to 30 minutes Ingredients: •

1 ¼ cup passion fruit juice

•

1 ¼ cup mochiko flour (glutinous rice flour)

•

Mangoes, cubed

•

Cornstarch, for dusting

Directions: Step 1: Place the mochiko flour and the passion fruit juice in a microwave safe bowl. Mix until well combined. Cover the bowl with plastic wrap. Step 2: Place the bowl in the microwave and cook on high for 3 minutes. Step 3: Carefully remove the bowl from the microwave and pull the plastic wrap back. Stir the mixture for several seconds. Step 4: Place the plastic wrap back on the bowl and microwave on high for an additional 2 minutes. Step 5: Carefully remove the bowl from the microwave and discard the plastic wrap. Step 6: Transfer the dough from the bowl to a cutting board dusted with the cornstarch. Let the dough cool on the cutting board for about a minute.

Step 7: Lightly dust the top of the dough with cornstarch and, using your hands, form the dough into a log shape. Step 8: Loosely cover the dough with plastic wrap. This will help prevent it from drying out. Step 9: Using a knife, cut the log into 1 ½-inch pieces. Lay the pieces on the cutting board. Step 8: Set a mango cube in the middle of the dough piece. Bring the sides of the dough up and over the mango to cover, making sure to pinch the dough closed. Continue in this manner until all dough pieces have the mango filling. Step 9: Serve the mochi or store in the fridge for about a day.

Chocolate Hazelnut Mochi This delicious mochi recipes uses chocolate hazelnut spread, such as Nutella, for the filling. Servings: 13 to 15 pieces Preparation Time: 1 hour Ingredients: •

1 can coconut milk

•

8 ounces mochiko flour

•

½ cup granulated sugar

•

¼ cup water

•

1 tablespoon vanilla extra

•

16 ounces chocolate hazelnut spread

•

Katakuriko, for dusting

Directions: Step 1: Mix the coconut milk, mochiko flour, sugar, water and vanilla until well combined. The mixture should have a homogenous batter like texture. Step 2: Transfer the batter into a casserole dish that has been lightly greased. Place the batter evenly in the dish. Place the dish in the microwave and cook on high for 1 minute. Step 3: Stir the dough before placing it back in the microwave and cooking for another minute. Continue in this manner until the dough becomes translucent. Once the dough is translucent, transfer it to a cutting board that has been dusted with katakuriko.

Step 4: Use your hand to evenly spread the dough. Cut the dough into 13 to 15 equal pieces. Dust the pieces with katakuriko. This will help it to prevent sticking. Step 5: Using your hands, roll each piece of dough into a ball and then flatten to a 3 to 3 ½-inch diameter disk. Step 6: Place 1 1/2 tablespoons of the hazelnut spread in the center of each dough disk. Stretch the dough up and over the dollop of the hazelnut spread and pinch the dough closed. Step 7: Store the mochi in the fridge for up to a day or serve immediately.

Pumpkin Pie Mochi This mochi recipe features the fall favorite taste of pumpkin pie and can be enjoyed at any time during the year. Servings: 8 Preparation Time: 1 hour 20 minutes Ingredients: •

1 stick unsalted butter, melted

• •

2 large eggs 15 ounces pumpkin puree

•

7 ounces condensed milk

•

1 teaspoon vanilla extract

•

1 ½ cups mochiko

•

¾ cup sugar, granulated

•

1 teaspoon baking powder

•

1/8 teaspoon clove

•

1/8 teaspoon nutmeg

•

¼ teaspoon ginger

•

¼ teaspoon cinnamon

Directions: Step 1: Preheat your oven to 350-degrees and lightly grease the bottom of a 9x9-inch pan. Set the pan to the side for the moment. Step 2: In a bowl, whisk together your dry ingredients. Set to the side. Step 3: In a separate bowl, combine the wet ingredients until well mixed.

Step 4: Gradually stir the dry ingredients into the wet ingredients and mix until well combined. Transfer this mixture into the prepared pan from Step 1 and spread it evenly into the pan. Step 5: Place the pan in the preheated oven and then bake for 50 to 60 minutes. After the allotted time, remove the pan from the oven and let it cool before cutting and serving the mochi.

Matcha Mochi Green tea, also known as Matcha, has become a popular flavor for a wide array of recipes. So it’s no surprise that we have included a matcha flavored mochi recipe. Servings: 9 to 11 pieces Preparation Time: 1 hour 20 minutes Ingredients: •

15 ounces coconut milk

•

1 cup water

•

1 teaspoon vanilla

•

2 cups sugar, granulated

•

1 teaspoon baking powder

•

16 ounces mochiko flour

•

2 ½ tablespoons matcha powder

•

Powder sugar

Directions: Step 1: Preheat oven to 350-degrees. Lightly coat the bottom of a 9x13-inch pan with oil. Set to the side for the moment. Step 2: Mix the coconut milk, vanilla, water and sugar together until well combined. The sugar should also be mostly dissolved. Step 3: Gradually stir in the mochiko and baking powder making sure to stir thoroughly. Step 4: Using a spatula, fold in the matcha powder. Once the powder is well incorporated, transfer the dough into the prepared pan from Step 1.

Step 5: Place the pan in the oven and bake for about 60 minutes. Once the mochi is done, remove it from the oven and let cool for several minutes. Step 6: Cut the mochi into squares and serve. The mochi can be stored in the fridge for a day or two.

Buttery Mochi This sweet and chewy mochi recipe is simple yet delicious and makes a great take-along treat. Servings: 9 to 11 pieces Preparation Time: 1 hour 30 minutes Ingredients: •

16 ounces mochiko

•

2 ¼ cup granulated sugar

•

1/3 cup unsalted butter. Softened

•

4 large eggs, room temperature

• •

2 teaspoon baking powder 1 teaspoon vanilla

•

13.5 ounces coconut milk

•

12 ounces evaporated milk

Directions: Step 1: Preheat the oven to 350-degrees. Prepare a 9x13 baking dish by lightly spraying the bottom with non-stick cooking spray. Step 2: Place the butter and sugar in a bowl and cream together until smooth. Add the eggs, one at a time, followed by the vanilla. Step 3: Stir in the coconut milk and the evaporated milk until well combined. Step 4: Add the baking powder and stir until evenly distributed throughout the mixture. Mix in the mochiko.

Step 5: Spread the batter into the prepared baking dish from Step 1. Bake the mochi in the oven for about 60 minutes. Step 6: Once the mochi is done, remove from the oven and let it cool to room temperature before cutting into squares and serving.

Strawberry Jell-O Mochi This easy peasy mochi recipe is made with Jell-O mix, which means you can alter it and change the flavor by simply replacing the strawberry Jell-O mix with another flavour of your liking. Servings: 14 to 18 pieces Preparation Time: 20 to 25 minutes Ingredients: •

1 cup mochiko

•

3 ounces (1 box) Jell-O, strawberry

•

½ cup sugar, granulated

•

1 teaspoon vanilla

•

1 cup water, hot

•

Starch, corn or potato

Directions: Step 1: Combine the mochiko, sugar, and Jell-O together in a microwavesafe bowl. Step 2: Pour in the hot water and vanilla. Stir until well combined. Loosely cover the bowl with plastic wrap. Step 4: Cook the mixture in the microwave on high for about 1 minute. Lift up the plastic wrap and stir the mixture. Step 5: Repeat Step 4 until the mixture has become solid. This may take 4 or 5 times. Step 6: Line a cookie sheet with parchment paper. Dust generally with the desired starch. Lay the cooked mochi on the cookie sheet. Use your hands

to press the mochi into a rectangle. Step 7: Use a knife to cut the mochi into squares. Roll the mochi in ball-like shapes and serve.

Lemon Mochi Refreshing and sweet, this lemon mochi recipe is perfect for those summer days when you want a small snack. Servings: 10 to 13 pieces Preparation Time: 20 to 25 minutes Ingredients: •

1 cup mochiko

•

¼ cup sugar, granulated

•

1 ¼ cups lukewarm water

•

¼ teaspoon sea salt

•

1 teaspoon lemon extract

•

¼ teaspoon food color, yellow

•

½ cup starch, potato or corn

Directions: Step 1: In a microwave-safe bowl, mix the mochiko, sugar, water and sea salt until well combined. Stir in the lemon extract and the food color. Step 2: Microwave the mixture on high for 2 minutes. Stir the dough for several seconds before placing it back in the microwave and cooking for an additional 2 minutes. Step 3: Remove the dough from the microwave and transfer it to a flat surface generously dusted with the starch. Step 4: Roll or pat the dough out to a square shape. Use a knife to cut the dough into squares. If necessary, add more starch if the dough is too sticky. Step 5: Serve the mochi or store in the fridge for a day or two.

Blueberry Mochi With a flavor similar to blueberry muffins, this delicious mochi recipe will certainly give you a refreshing energy boost you need during the day. Servings: 14 to 18 pieces Preparation Time: 15 to 20 minutes Ingredients: •

1 cup mochiko

•

¼ cup sugar, granulated

•

½ cup milk

•

½ teaspoon salt

•

¼ cup unsalted butter, melted

•

1 cup blueberries, fresh

•

Potato starch

Directions: Step 1: Combine the mochiko, sugar and salt together in a microwave-safe bowl. Add in the milk and butter and stir. Gently fold in the blueberries. Step 2: Microwave on high for 30 second intervals until the mochi is almost translucent. Step 3: Transfer the dough onto a potato starch-covered surface. Spread the dough out. Use a knife to cut the dough into squares. Serve immediately.

Chapter 2 – Mochi Ice Cream Recipes

Mochi Ice Cream This simple mochi ice cream recipe can be made with your favorite flavors of ice cream for a fun and unique taste. Servings: 12 pieces Preparation Time: 35 to 45 minutes Ingredients: •

¾ cup mochiko

•

¾ cup water

•

¼ cup granulated sugar

•

½ cup corn starch or potato starch

•

Ice cream

Directions: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake tin. Place the cupcake tin in the freezer while you work on the remaining steps. Step 2: Once the ice cream balls have frozen, start making the mochi. Mix the mochiko and the sugar together in a microwave-safe bowl until well combined. Stir in the water. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing this until the mixture becomes almost translucent. Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface.

Step 5: Flatten the mochi out with a rolling pin. Transfer the parchment paper with the flatten mochi on it to the fridge and chill for 15 minutes. Step 6: Remove the mochi from the fridge and cut into circles. Lay the circles on a parchment paper covered surface. Step 7: Place a frozen ice cream ball in the middle of the circle. Pull and stretch the edges of mochi up and over top the ice cream ball, pinching the mochi to seal the ball inside. Step 8: Serve the mochi ice cream immediately or store in the freezer for a few hours.

Cookie Dough Mochi Ice Cream Cookie Dough and Mochi. What a wonderful flavor combination that is perfect for those hot summer days. Servings: 8 to 10 ice cream balls Preparation Time: 20 to 30 minutes Ingredients: •

¾ cup mochiko

•

¼ cup granulated sugar

•

¾ cup water

•

Corn starch

•

Ice cream, chocolate chip cookie dough

Directions: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake tin. Place the cupcake tin in the freezer while you work on the remaining steps. Step 2: Mix the mochiko and the sugar together in a microwave-safe bowl until well combined. Stir in the water. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing this until the mixture becomes almost translucent. Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface.

Step 5: Flatten the mochi out with a rolling pin. Transfer the parchment paper with the flatten mochi on it to the fridge and chill for 15 minutes. Step 6: Cut the mochi into circles. Lay a ball of ice cream in the center of each mochi circle. Pull the mochi dough up and over the ball, sealing it inside the mochi dough. Step 7: Serve the mochi ice cream immediately or store in the freezer for a few hours.

Strawberry Mochi Ice Cream This one is my personal favourite since I love strawberries. The Strawberry Mochi Ice Cream is delicious and refreshing. Servings: Preparation Time: 25 to 35 minutes Ingredients: •

¾ cup mochiko

•

¼ cup granulated sugar

•

¾ cup water

•

Corn starch

•

Red food coloring

•

Ice cream, strawberry

Directions: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake tin. Place the cupcake tin in the freezer while you work on the remaining steps. Step 2: Mix the mochiko and the sugar together in a microwave-safe bowl until well combined. Add the water and stir until the mixture is smooth. Stir in the red food coloring, one drop at a time, until you achieve a strawberry pink color. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing this until the mixture becomes almost translucent.

Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface. Step 5: Flatten the mochi out before transferring it to the fridge for 10 to 15 minutes. Step 6: Cut the mochi into circles. Lay a ball of ice cream in the center of each mochi circle. Pull the mochi dough up and over the ball, sealing it inside the mochi dough. Step 7: Serve the mochi ice cream immediately or store in the freezer for a few hours.

Mint Chocolate Chip Mochi Ice Cream Mint and chocolate is a classic flavor combination so it’s only natural that we make mochi ice cream out of it! Servings: 10 to 12 ice cream balls Preparation Time: 30 to 35 minutes Ingredients: •

¾ cup mochiko

•

¼ cup granulated sugar

•

¾ cup water

•

Corn starch

•

Green food coloring

•

Ice cream, mint chocolate chip

•

Mini chocolate chips

Directions: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake tin. Place the cupcake tin in the freezer while you work on the remaining steps. Step 2: Mix the mochiko and the sugar together in a microwave-safe bowl until well combined. Add the water and stir until the mixture is smooth. Stir in the green food coloring, one drop at a time, until you achieve a nice mint green color. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing

this until the mixture becomes almost translucent. Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface. Step 5: Flatten the mochi out before transferring it to the fridge for 10 to 15 minutes. Step 6: Cut the mochi into circles. Lay a ball of ice cream in the center of each mochi circle. Pull the mochi dough up and over the ball, sealing it inside the mochi dough. Press a few of the mini chocolate chips on top of each mochi ball. Step 7: Serve the mochi ice cream immediately or store in the freezer for a few hours.

Cookies and Cream Mochi Ice Cream Cookies and cream is a fun flavor combination that is typically achieved with the help of a chocolate sandwich cookie with a vanilla cream filling. Servings: 12 to 14 ice cream balls Preparation Time: 35 minutes Ingredients: •

¾ cup mochiko

•

¼ cup granulated sugar

•

¾ cup water

•

Corn starch

•

Ice cream, cookies and cream

•

Oreo cookies, finely crushed

Directions: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake tin. Place the cupcake tin in the freezer while you work on the remaining steps. Step 2: Mix the mochiko and the sugar together in a microwave-safe bowl until well combined. Stir in the water. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing this until the mixture becomes almost translucent. Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface.

Step 5: Flatten the mochi out with a rolling pin. Transfer the parchment paper with the flatten mochi on it to the fridge and chill for 10 minutes. Step 6: Cut the mochi into circles. Lay a ball of ice cream in the center of each mochi circle. Pull the mochi dough up and over the ball, sealing it inside the mochi dough. Step 7: Press some crushed Oreo cookies into the top of each mochi ice cream ball. Serve the mochi ice cream immediately or store in the freezer for a few hours.

Chapter 3 – Mochi Dessert Recipes

Mochi Brownies This delicious recipe combines mochi with chocolaty brownies for a oneof-a-kind treat. Servings: 9 squares Preparation Time: Mochi Ingredients: •

½ cup glutinous rice flour

•

3 tablespoons granulated sugar

•

2/3 cup water

•

1 tablespoon vegetable oil

•

1 tablespoon flour, for dusting

Brownie Ingredients: •

10 ½ tablespoons unsalted butter

•

¼ cup semi-sweet chocolate

•

½ cup brown sugar, packed

•

½ cup granulated sugar

•

2 tablespoons unsweetened cocoa powder

•

3 eggs, medium-sized

•

1 ¼ teaspoon vanilla

•

¼ teaspoon salt

•

½ cup flour, all-purpose

Directions: Step 1: Start by making the mochi. Whisk the water, rice flour and sugar together in your microwave-safe bowl. Cover the bowl with plastic wrap

and cook in the microwave on high for 1 minute. Take the bowl out and stir. Cook for another minute before stirring the mixture again. Do this for a total of 4 to 5 times. Step 2: Stir in the vegetable oil until well incorporated. Set the bowl to the side to completely cool. Step 3: Preheat the oven to 350-degrees F and line a 9x9-inch baking dish/tray (depending on what you have in your cupboard) with parchment paper to make cleaning up easier. Set to the side. Step 4: Place the semi-sweet chocolate and butter in your microwave-safe bowl. Cook on high heat for 30 second intervals and then stirring after each interval until completely melted and smooth. Step 5: Stir in the brown sugar, sugar, eggs, cocoa powder, vanilla, eggs and salt. Keep stirring until well combined. Add the flour and stir until thoroughly mixed into the batter. Step 6: Transfer the batter into the baking dish prepared. Make sure to spread the batter evenly. Drop the mochi dough on top of the brownie batter. These dollops of dough should be placed evenly throughout the batter. Step 7: Using a spoon, press the mochi dough dollops into the batter to cover them completely. Step 8: Place the pan in the preheated oven and bake for about 30 minutes. Once a skewer inserted into the middle of the brownies comes out clean, you know they are done. Step 9: Remove the pan from the oven and let the brownies cool completely before cutting and serving.

Coconut and Banana Mochi Muffins Muffins make a great grab-and-go meal or as an after school snack. Servings: 6 to 12 muffins Preparation Time: 35 to 45 minutes Ingredients: •

1 extremely ripe banana, peeled and mashed

•

2 large eggs, room temperature

•

4 tablespoons unsalted butter, melted

•

¼ cup milk

•

1 cup mochiko

•

½ cup sugar, granulated

•

1 teaspoon baking powder

•

¼ cup coconut flakes, sweetened

•

¼ cup chopped walnuts, optional

Directions: Step 1: Preheat oven to 350 degrees. Place cupcake liners in the muffin tin and set to the side for the moment. Step 2: Place the banana in a bowl and mash with a spoon until smooth. Set the bowl to the side. Step 3: In a small bowl, whisk the eggs until they are smooth. Dump this mixture into the bowl with the mashed bananas. Mix until well combined. Step 4: Stir in the milk and the melted butter. Set the bowl to the side for the moment.

Step 5: Sift together the mochiko, sugar and baking powder into a large bowl. Gradually stir in the wet ingredient mixture until well combined. Fold in the coconut and nuts until well mixed. Step 6: Divide the batter between the muffin cups, filling them about ¾ of the way filled. Bake the muffins in the oven for about 25 minutes. Step 7: Remove the muffins from the oven and let cool before removing them from the muffin tin.

Matcha Mochi Cupcakes If you love green tea then you need to try these delicious matcha mochi cupcakes, which doesn't require any icing or frosting. Serving: 18 to 20 cupcakes Total Time: 45 minutes to 1 hour Ingredients: •

16 ounces mochiko

•

2 teaspoon baking powder

•

2 tablespoons matcha powder

•

1 ½ cups sugar, granulated

•

1 teaspoon vanilla

•

12 ounces evaporated milk

•

14 cup sour cream

•

½ cup vegetable oil

•

2 large eggs, room temperature

Directions: Step 1: Preheat oven to 375-degrees. Line a cupcake tin with liners. Set to the side. Step 2: In a large bowl, sift all the dry ingredients together. In a separate bowl, whisk all the wet ingredients together. Step 3: Gradually mix the dry ingredients into the wet ingredients until well combined. Step 4: Fill each cupcake liner about ¾ full with the batter. Place the cupcakes in the oven and bake for 25 minutes.

Step 5: Remove the cupcake tin from the oven and let cool for a few minutes. Carefully pull each cupcake, with the liner attached, out of the tin. Allow to cool on a wire rack before serving.

Coconut Mochi Cake This delicious coconut mochi cake is filled with sweet red bean for that traditional Japanese mochi flavor. Servings: 12 large squares Preparation Time: 1 hour 40 minutes + 2 hours to cool Ingredients: •

16 ounces mochiko

•

2 ½ cups sugar, granulated

•

¼ teaspoon sea salt

•

2 teaspoon baking powder

•

2 14-ounce cans coconut milk, unsweetened

•

5 large eggs

•

4 tablespoons butter, unsalted and melted

•

½ teaspoon coconut extract

•

1 teaspoon vanilla

•

16 ounces red bean paste, sweetened

Directions: Step 1: Move the rack in the oven to the middle position. Turn the oven to 350-degrees and let preheat. Step 2: In a large bowl, sift the mochiko, sugar, salt and baking powder together in a large bowl. Step 3: In the second bowl, whisk the eggs, coconut milk, butter, vanilla and coconut extra together until well blended. Combine the dry mixture with the wet mixture until well combined.

Step 4: Transfer the batter into a 9x13-inch baking pan. Use the back of a butter knife to smooth and even out the batter. Step 5: Bake the cake in the oven for about 1 hour and 30 minutes. When done, remove the cake from the oven and let cool completely on a wire rack for about 2 hours. Step 6: Carefully remove the cooled cake from the oven. Carefully split the cake in half horizontally. Step 7: Spread the red bean paste evenly on the top of the cake that has been cut. Position the other half of the cake on top. Step 8: Cut the cake into squares before serving.

Mochi Crunch Cookies While this recipe doesn’t use the traditional mochi, it does use a premade mochi crunch, as well as rice krispies cereal for a fun and crunchy cookie. Servings: 12 to 24 cookies Preparation Time: 40 to 45 minutes Ingredients: •

1 cup brown sugar, packed

•

1 ½ cups unsalted butter, softened

•

2 teaspoon vanilla

•

1 large egg, room temperature

•

1 tablespoon soy sauce

•

3 cups flour, all-purpose

•

1 ½ teaspoon baking soda

•

1 ¾ cups rice krispies cereal

•

1 ½ cups mochi crunch, crushed

•

1 cup chocolate chips

Directions: Step 1: Preheat the oven to 350-degrees. Lightly spray the bottom of a cookie sheet with non-stick cooking spray. Set to the side for the moment. Step 2: Cream the brown sugar and butter together until smooth. Stir in the egg and soy sauce, followed by the vanilla. Step 3: In a small bowl, sift together the flour and baking soda. Gradually add this mixture into the butter mixture from Step 2. Step 4: Fold in the mochi crunch, rice krispies and chocolate chips.

Step 5: Roll the cookie dough into 1-inch balls and place them on the prepared cookie sheet. Step 6: Bake the cookies for about 10 minutes.

Chapter 4 – Other Mochi Recipes

Chocolaty Mochi Waffles Breakfast has just gotten better with this mochi waffle recipe filled to the brim with chocolate. You can even turn them into a dessert by topping them with ice cream. Servings: 6 to 8 waffles Preparation Time: 30 to 35 minutes Ingredients: •

½ cup + 1 cup mochiko

•

½ cup water

•

2/3 cup brown sugar, packed

•

2 tablespoons coconut flower

•

¼ cup cocoa powder, dark

•

1 ½ teaspoons baking powder

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½ teaspoon salt

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2 tablespoons coconut oil

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1 cup almond milk

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2 large eggs, room temperature

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2 teaspoons vanilla

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2/3 cup chocolate chips, any type

Directions: Step 1: Mix ½ cup of mochiko with the water in your microwave-safe bowl and then place the bowl in the microwave and cook on high for 30 seconds. Stir the mixture before cooking on high for an additional 30 seconds. Take the bowl from the microwave and set to the side for the moment.

Step 2: In a large mixing bowl, combine the remaining 1 cup of mochiko with the brown sugar, cocoa powder, coconut flour, salt and baking soda until well mixed. Step 3: Add the mochiko mixture from Step 1, along with the oil, eggs, vanilla and milk. Beat the mixture until it is smooth. Fold in the chocolate chips. Step 4: Preheat the waffle iron and back the mochi waffle batter as you normally would. Serve the waffles warm with your favorite topping.

Mochi Pancakes Another traditional breakfast food made better with mochiko, these mochi pancakes taste amazing when topped with maple syrup, powdered sugar or whipped cream. Servings: 6 to 8 pancakes Preparation Time: 20 to 30 minutes Ingredients: •

¾ cup mochiko

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¾ cup flour, all-purpose

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4 teaspoons baking powder

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3 tablespoons sugar, granulated

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1/8 teaspoon salt

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2 large eggs, room temperature

•

1 ½ teaspoon vanilla

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1 cup milk

•

¼ cup vegetable oil

Directions: Step 1: Sift together the mochiko, all-purpose flour, sugar, salt and baking soda. Stir in the eggs, one at time, followed by the vanilla, milk and vegetable oil. Step 2: Preheat and butter the skillet or griddle. Cook the pancake batter as you normally would. Step 3: Serve the pancakes warm with your favorite topping.

Banana Mochi Bread Combining mochi with banana bread, this delicious recipe is not only super soft, it is gluten free as well. Servings: 4 loafs Preparation Time: 1 hour 30 minutes Ingredients: •

16 ounces mochiko

•

1 cup Bisquick baking powder

• •

4 teaspoons cinnamon 4 teaspoon baking soda

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1 teaspoon salt

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2 cups granulated sugar

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1 ½ cup vegetable oil

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3 teaspoons vanilla

•

5 large eggs, room temperature

•

3 cups extremely ripe bananas, mashed

•

1 cup chopped walnuts

Directions: Step 1: Preheat oven to 350-degrees. Lightly grease 4 8 1/2x 4 ½ inch loaf pans. Set them to the side for the moment. Step 2: In a large bowl, mix the mochiko, bisquick, cinnamon, baking soda, sugar and salt together until well combined. Step 3: Add the eggs, one at a time, followed by the milk. Stir to combine. Fold in the mashed bananas and the chopped nut.

Step 4: Divide the batter between the four prepared loaf pans from Step 1. Let the batter sit for about 5 minutes. Step 5: Bake the loaf pans in the preheated oven for about an hour. Once a toothpick inserted in the middle has come out clean, remove the loafs from the oven. Step 6: Let the bread cool completely before cutting and serving.

Garlic Mochi Roll Puffs This gluten-free recipe is perfect as an appetizer or when you want a filling snack. Servings: 10 to 12 puffs Preparation Time: 20 to 22 minutes Ingredients: •

1 package mochi

•

3 tablespoons gluten-free butter, melted

•

1 teaspoon basil, dried

•

1 ½ teaspoons garlic powder

Directions: Step 1: Lay the mochi out on a flat package. Cut into 1-inch squares. Following the directions on the package, bake accordingly. Step 2: While the mochi is baking, combine the melted butter, basil and garlic together until well combined. Step 3: Remove the baked mochi from the oven. Use a pastry brush to coat the mochi in the butter mixture from Step 2. Serve the mochi while still warm.

Mochi Mini Chicken Nuggets These bite-sized nuggets are crispy and perfect as an appetizer, snack or for the little ones. Servings: 20 to 30 pieces, depending on how big you cut the chicken Preparation Time: 20 to 25 minutes + overnight to marinate Ingredients: •

2 pounds chicken breast, boneless and skinless

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½ cup mochiko

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½ cup starch, potato or corn

•

½ cup sugar, granulated

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½ cup soy sauce

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1 teaspoon salt

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4 large eggs, slightly beaten

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1 chive, diced

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4 garlic cloves, minced

•

5 Spice

Directions: Step 1: Dice the chicken breasts into small pieces. Set the chicken to the side for the moment. Step 2: Mix all the remaining ingredients, except for the 5 spice, in a microwave-safe bowl. Place the chicken pieces from Step 1 into the bowl and stir until well coated. Cover the bowl and place in the fridge to let the chicken marinate overnight.

Step 3: When ready to cook, deep fry the chicken pieces in 350-degree oil. Fry until crispy and brown. Remove the fried pieces from the oil and let it drain on a paper towel-covered plate. Lightly dust the pieces with 5 spice if desired.

Conclusion Thank you again for downloading this book! As a lover of mochi, I wanted to share this easy and delicious food with everyone out there. Too many people are under the misconception that mochi is just too difficult to make themselves so they don’t even try. I wanted to show that mochi is actually an extremely easy food to make, something you can often do in your microwave! I hope this book has served its purpose. Now the only thing left to do is to figure out which one of the delicious recipes you are going to try first! If you found this book useful, please leave a review for us. It would be very much appreciated.

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book! I know you could have picked from many other books but you chose this one. So a big thanks for downloading this book and reading all the way to the end. If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people.

Thanks! April Blomgren

About the Author

April Blomgren Hello everyone! Are you ready to grill tonight? My name is April and I love to cook and entertain friends and family almost every weekend. If you share my passion for great food, easy preparation time but mouthwatering results, you and I are going to get along just fine! I think a successful meal among loved ones is based on a few key factors: fresh ingredients and appropriate cooking method.

Some meats for

example, can truly benefit from being marinated overnight, and will be at their best prepared on the grill. Another aspect of cooking I must insist on, no matter what your cooking style is: rely on the use of herbs and spices. Please favor fresh herbs each time you can. However, I understand that it may be difficult during certain periods of the year, so simply keep a well-

stocked pantry of dried basic herbs and spices such as cinnamon, nutmeg, basil, oregano, thyme or any other favorites. Finally, once you embark that exciting culinary journey with me, you will realize that simplicity is also one of my allied. Don’t overthink when cooking. Inspire yourself of recipes, have fun doing it and taste as you go. Sure, you might once in a while burn a few pork chops or use too much salt in your sauce, you are just human. Cooking is not about succeeding every time, it is about the opportunity to learn and get better. Don’t be afraid to taste your dishes along the way, adjust the seasonings and serve accordingly.