Time 15m Yield 25 Number Of Ingredients 7 Steps:
In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH. Remove, and let cool until cool enough to handle. In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.
Time 15m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Mix together all ingredients except kinako using an electric mixer. Mix only until batter is smooth, do not over mix. Spray pan with non-stick vegetable oil spray or oil lightly with vegetable oil. Pour batter into the pan & cover with plastic wrap. Microwave on high for 5 minutes; if your microwave does not rotate, turn pan after 2 minutes. Carefully remove the plastic wrap, allowing the steam to escape away from you. Cool. Cut into 12 pieces using a plastic knife. Place some kinako on some plastic wrap and roll mochi in it. Note: cooking time may have to be adjusted, depending on your microwave. Mochi is done when center is firm.
More about “microwave mochi recipes”
Time 33m Yield 2 serving(s) Number Of Ingredients 4 Steps:
In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar. While mixing with a spoon or small stiff spatula, pour in the boiling water. Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!). Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave. Meanwhile, grease a ziploc bag well. Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don’t burn yourself! While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want. To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky. Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P. Enjoy! Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).
