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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mochi (Japanese Marshmallow-like Candy) Recipe

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This recipe for Mochi (Japanese Marshmallow-like Candy) is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup mochiko sweet rice flour (glutinous rice flour)
1 cup water
1⁄4 -1 cup sugar
katakuriko, for dusting (potato starch)(I use mochiko)
2-3 drops food coloring (optional)
Flavorings (I like vanilla)
Fillings (ice cream, red bean paste, chocolate, etc.)
Directions:
Directions:
Mix mochiko and sugar in a bowl.
Add water and mix thoroughly. (will be watery).
Put in a microwaveable dish. Cover with plastic wrap.
Microwave on high for 4-5 minutes. Take off plastic wrap. Stir to cool a minute. (I now dump the blob of matter on a bed of rice flour and dust the surface lightly with rice flour to make it easier to cut.) Cut. Serve. Cool completely and store covered in the refrigerator. Keeps about a week.
Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put the mochi on cellophane.
Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed.
Variations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. >> For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking.

 

 

 

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