Top row, from left: Nantu mochi (filled with an, dipped in soy-bean flour), sweet-potato mochi, traditional white mochi, yaki manju (baked) and tsumami mochi (green, filled with an). Row 2: Momo (peach) mochi, furusato manju (baked with sweet-potato filling), chi chi mochi (soft, milk-flavored), plum flower (red for good luck, with red azuki-bean filling) and sweet-potato mochi
Row 3: Plum flower, nantu mochi, azuma manju (baked, topped with walnut), peach mochi, traditional white. Row 4: Clam (summer specialty), tsumami mochi, pie-crust manju, lilikoi mochi and yaki manjuSTRAWBERRY MOCHI3 cups water1 cup sugar1 box mochiko1 can koshi an (smooth red-azuki bean filling) Fresh strawberriesPotato starch (katakuriko) HOW TO DO:Wrap strawberries with koshi an and set aside for mochi wrap. Boil water and sugar. Add mochiko a little at a time and mix well. Remove from heat. Place on a surface powdered with katakuriko and pound well. Pull into small pieces and wrap strawberry and squeeze ends. Makes 15 mochi pieces.
MOCHI1 cup mochiko (rice flour)1/4 teaspoon salt1 tablespoon sugar, optional1/2 cup waterKatakuriko (potato starch) or cornstarch Stir together rice flour, salt and sugar. Stir in 1/2 cup water to form soft dough. Lightly knead about 30 seconds on surface dusted with katakuriko. Bring 4 cups water to a boil in deep pot. Spread a piece of dampened unbleached muslin or several layers of cheesecloth over a steamer tray. Spread dough evenly over dampened cloth, about 1/2 inch thick. Cover tray; place over boiling water. Steam 20 minutes. Remove steamer tray from pan. Lift out cloth with dough. Pull cloth away from dough, letting dough fall onto a flat surface dusted with potato starch or cornstarch. Cool dough 1 to 2 minutes. While still hot, knead 1 minute or until smooth and shiny. Roll glutinous dough into an 8-inch-long sausage-shaped roll. Cut into 8 equal pieces. Dust with potato starch or cornstarch as needed to prevent sticking. Form tops of pieces into smooth round shapes. They will flatten on the bottom when placed on a flat surface. Serve rice cakes the same day while fresh, if possible. Makes 8 pieces. Microwave instructions: Cover and microwave on medium-high 10 minutes. Rest 3 minutes. Turn and cook additional 2 to 3 minutes or until done. For a mochi: Pinch off walnut-size pieces of steamed mochi. Place 1 tablespoon an in each circle of dough; pinch edges to seal and dust with katakuriko (potato starch). For Chichi dango: Add 2 tablespoons melted margarine and substitute 1/2 cup water with 1/2 cup milk.
Questo è il mochi speciale che fa per il New Year's DayHa una forma a piramide tutta particolare, sembra un budino ^^
DANGO MOCHISoft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly." Original recipe yield: 1 - 9x13 inch pan.Prep Time:10 MinutesCook Time:1 Hour Ready In:1 Hour 10 MinutesServings:36 INGREDIENTS:1 pound mochiko (glutinous rice flour) 2 1/2 cups white sugar 1 teaspoon baking powder 2 cups water 1 teaspoon vanilla extract 1 (14 ounce) can coconut milk 1/4 teaspoon red food color 1 1/2 cups potato starch HOW TO DO:Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan. Cover the pan with foil and bake for 1 hour. Allow to cool completely. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.