Best 2 Baked Mochi Recipes
Baked mochi is a delightful Japanese treat originating from the land of the rising sun, notorious for its soft and chewy interior enveloped in a crispy exterior. This delectable creation has stolen hearts across the globe, enticing both young and old with its irresistible charm. With its humble roots in traditional Japanese cuisine, baked mochi has evolved into a versatile delicacy, seamlessly integrating into various culinary cultures worldwide. So, let's embark on a fascinating journey to uncover the secrets behind crafting the perfect baked mochi, unraveling the nuances of ingredients, techniques, and flavors that elevate this confection to the realm of culinary artistry.
Here are our top 2 tried and tested recipes!
BAKED BUTTER MOCHI CUPS TOPPED WITH HAUPIA PUDDING
Steps:
- For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.
- In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.
- Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.
- For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.
- To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!
BAKED MOCHI
Posted in response to a request, I have not tried this recipe. However, it does sound ono (delicious) & quite easy.
Provided by Judy from Hawaii
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen coconut milk in a glass mixing bowl and cook in microwave oven for three minutes.
- Break apart any frozen chunks and continue to cook one to three minutes longer, or till thawed.
- Add water and brown sugar; mix well.
- Stir in mochiko and baking soda; mix until smooth.
- Pour into buttered 8 inch square baking dish and cook 15 minutes, rotating dish a quarter turn every three minutes (if not turnable).
Tips for Baking Mochi:
- Use glutinous rice flour: This type of flour is essential for making mochi because it gives the dough its characteristic chewy texture.
- Soak the rice flour before using: Soaking the flour in water for at least 30 minutes helps to soften it and make it easier to work with.
- Use a double boiler to cook the mochi dough: This method ensures that the dough cooks evenly and prevents it from scorching.
- Stir the dough constantly while cooking: This helps to prevent the dough from sticking to the bottom of the pot and burning.
- Cook the dough until it is translucent: This indicates that the dough is cooked through.
- Transfer the dough to a greased pan: This will help to prevent the dough from sticking.
- Let the dough cool completely before cutting it: This will help to prevent the dough from becoming sticky.
- Mochi can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Conclusion:
Mochi is a delicious and versatile Japanese rice cake that can be enjoyed in a variety of ways. Whether you are looking for a sweet or savory snack, or a unique dessert, there is a mochi recipe out there to suit your taste. With a little planning and effort, you can easily make mochi at home. So what are you waiting for? Give one of these recipes a try today!
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