Apricot Mochi Recipes

APRICOT MOCHI

Steps:

• Combine all ingredients except katakuiko and mix thoroughly with whisk or spoon.
• pour into a 9x13" greased pan.
• Cover tightly with foil and bake at 350F for 55 minutes.
• Cool with cover on for 15 minutes.
• Remove Foil and cool for several hours before cutting with a plastic knife.
• Coat with potato starch.

CUSTARD MOCHI

Steps:

• Grease a 9 x 13 inch pan. Preheat oven to 350 degrees.
• Cream sugar and butter together in a mixing bowl.
• Beat in eggs, one at a time.
• Add mochiko flour, baking powder, vanilla extract and milk.
• Mix till batter is smooth.
• Bake for one hour.
• Allow to cool for 1-1 1/2 hours, then slice.

BLUEBERRY MOCHI

Steps:

• Stir sugar in melted butter.
• Add milk and mix well.
• Add eggs and mix.
• Stir in baking powder, mochiko, and vanilla.
• Pour into ungreased 9x13" pan.
• Fold in the blueberry pie filling creating a marbleized look.
• Bake at 350f for 1 hour or until toothpick tests clean.

CHI CHI DANGO MOCHI

Steps:

• 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.

GREEN TEA MOCHI

Steps:

• 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 350F 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).

SIMPLE MOCHI

Steps:

• 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 minutes. Take off plastic wrap. Cool for a few minutes, if you want. Cut. Serve.
• 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.