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Mochi Recipe

Ingredients

How to make it

  • Mix dry ingredients, and slowly mix in the wet ingredients. I really recommend using a mixer.
  • Once everything is mixed, pour it into a 9x13 greased pan.
  • Cover with aluminum foil
  • Bake for an hour at 350.
  • Wait. This is the hard part. You need to wait at least an hour before cutting.
  • Cover the pieces in corn or potato starch.
  • The pieces stay fresh for a while.
  • I do not recommend substituting mineral water, when I try that the finished product "sinks" and isn't as solid.

Reviews & Comments 15

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  • jmasa24 14 years ago
    it was delicious!
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  • juneealj 15 years ago
    Is the coconut milk and vanilla mandatory? Or can they just be replaced with something else for extremely basic mochis?
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  • tigermommy 16 years ago
    Do you (or anyone else)have a recipe for the frozen dessert mochi shaped in little balls. THEY are exquisite and I would love to know how to make them.
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    " It was good "
    gaelicwolf ate it and said...
    Can it not even be made with plain rice flour? Because I did find some of that eventually. It just says "Rice Flour".....sooo.....it's not mochiko, but is it close enough?
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    " It was excellent "
    scearley ate it and said...
    @gealicwolf: I'm not sure what you mean by the "round" mochi - if you mean the kind that is filled, then that would be a different recipe and requires gentle steaming. It's not possible to make this with any other kind of flour than mochi flour; it is a specific kind of rice to get the flour from.
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    " It was good "
    gaelicwolf ate it and said...
    Do you know any way to make the cute, round mochi cakes I've seen in Japanese food books? And also, is there any way to make this recipe with all-purpose flour? I can't find any kind of rice flour in my area. :(
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  • neoncrucifixion 16 years ago
    Yay mochi!! I bought Mochiko at Wegman's a few weeks ago and I'm making mochi today!
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  • invisiblechef 16 years ago
    I see you don't add other flavors.. Have you heard of Cinnamon Raisin Mochi?
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  • edensong 17 years ago
    Didn't know what mochi was. Sounds good.
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    " It was excellent "
    scearley ate it and said...
    coat them in corn starch or in potato starch, so they won't stick together.
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  • sunny 17 years ago
    This looks very interesting, I'd like to try it. What do you mean by "cover the pieces in corn or potato starch"?
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    " It was excellent "
    scearley ate it and said...
    I never add other flavors, but substituting somejuice for some of the water is a definite possibility. Swapping out the vanilla might work for you but I've never enjoyed the results.
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  • faith 17 years ago
    Ooh thanks for the recipe. I have been wanting to try mochi for a while. Do you ever add or use other flavors?
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    " It was excellent "
    scearley ate it and said...
    I should probably edit that. It's just sweet rice flour. Easy to find in most places.
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  • kristen 17 years ago
    Well, I'm intrigued. But I've never heard of mochiko before. :)
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The Cook

scearley Federal Way, WA

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