Dessert - How long to bake mochi recipes

Author: Odell Uhrin  

From sweet to savory, there are various types of mochi (Japanese rice cake) we enjoy in Japan. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky.

Baked Mochi

Baked Mochi
This flourless sweet and chewy backed Mochi is made with glutinous rice flour, sugar, coconut milk and eggs then baked in an oven.
Provided by: Benjamin and Koshiki
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: American,asian,Japanese
Number of ingredients: 7
Ingredients:
  • 1/2 pound glutinous rice flour
  • 1/4 tablespoon baking powder
  • a pinch baking soda
  • 1 1/4 cup white sugar
  • 3 medium eggs
  • 1 1/2 cup unsweetened coconut milk
  • 1 1/2 tablespoon butter (melted)
How to cook:
  1. Heat the oven to 350 degrees. Grease a baking dish (I use Le Cruset Oval Pan 12 x 8 or Pyrex 11 x 7 x 2) with butter or cooking spray and set it aside.
  2. In a mixing bowl, mix together the dry ingredients.
  3. In another mixing bowl, beat the eggs then add coconut milk. Mix until combined.
  4. Combine the wet ingredients and dry ingredients and mix well. Add melted butter.
  5. Pour the ingredients into the prepared baking dish and bake for 45 minutes. You can check the doneness by inserting a toothpick through the mochi, if the toothpick comes out clean, the mochi is done.
  6. Cool the mochi in a baking dish on a drying rack. Once cooled to room temperature, cut into squares.
Notes: Hawaiian Butter Mochi | Contemplating Sweets, When batter is totally smooth, pour into pan and bake for 1 hour. Remove from oven and allow to cool to room temperature. Remove from pan and cut into pieces on

How To Make Butter Mochi

Butter mochi gets its distinct marshmallow-like softness from mochiko, a sweet rice flour. This Duration: 7:01

Broiled Mochi with Nori Seaweed

Broiled Mochi with Nori Seaweed
Mochi is a sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. It can be bought in most any Japanese grocery store. This is a delicious way to eat it!
Provided by: Allrecipes Member
Total time: 17 minutes
Cook time: 7 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 3
Ingredients:
  • 8 frozen mochi squares
  • ½ cup soy sauce
  • 1 sheet nori (dry seaweed)
Nutrition:
  • Calories: 109.1 calories
  • Carbohydrate: 23.1 g
  • Fat: 0.2 g
  • Fiber: 1.2 g
  • Protein: 3.1 g
  • Sodium: 907.3 mg
  • Sugar: 0.3 g
How to cook:
  1. Preheat oven to 450 degrees F (275 degrees C).
  2. Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
  3. While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
  4. Wrap each mochi cake in seaweed; serve warm.
Notes: How To Enjoy Japanese Mochi (Video) お餅の食べ方, Place mochi in a toaster oven and toast until puffed up and golden brown, about 10 minutes. You can also pan-fry, boil it in the water, or

How To Enjoy Japanese Mochi

How To Enjoy Japanese Mochi
From sweet to savory, there are various types of mochi (Japanese rice cake) we enjoy in Japan. In this recipe I’ll show you how to make mochi in three different delicious flavors at home.
Provided by: Namiko Chen
Total time: 12 minutes
Cook time: 10 minutes
Prep time: 2 minutes
Yields: 3 servings
Cuisine: Japanese
Number of ingredients: 8
Ingredients:
  • 3 pieces kirimochi or homemade mochi
  • 2 Tbsp kinako (roasted soybean flour)
  • 1 Tbsp sugar
  • 1 cup hot water
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar ((optional; some people eat Isobeyaki without sugar, but my family always makes it with sugar))
  • 2 sheets nori (dried laver seaweed) ((I use seasoned nori/ajitsuke nori))
  • 1 Tbsp red bean paste (anko)
Nutrition:
  • Calories: 163 kcal
  • Carbohydrate: 36 g
  • Protein: 4 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 88 mg
  • Fiber: 1 g
  • Sugar: 34 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Gather all the ingredients.
  2. Place mochi in a toaster oven and toast until puffed up and golden brown, about 10 minutes. You can also pan-fry, boil it in the water, or microwave. For microwaving, put a mochi in a bowl, add water to cover it, and microwave.
  3. Once mochi is puffed up, gently smash the mochi with your hand.
  4. To Make Kinako Mochi
  5. Mix together kinako and sugar in a bowl. Prepare a small bowl of hot water.
  6. Dip the cooked mochi in the hot water, then dredge in the kinako mixture.
  7. To Make Isobeyaki
  8. Mix together soy sauce and sugar in a bowl and microwave for 20 seconds.
  9. Soak the smashed mochi in soy sauce and sugar mixture and wrap with seasoned nori.
  10. To Make Anko Mochi
  11. Pull the smashed mochi from both sides and wrap around anko. It’s sticky, so be careful when handling.
Notes: Baked Butter Mochi - The Washington Post, Bake (middle rack) until the center is set and the surface is golden brown, 50 minutes to 1 hour. Transfer to a wire rack to cool completely (in

Butter Mochi Cupcakes

Butter Mochi Cupcakes
For those who like the edges of butter mochi, this recipe is for you.
Provided by: Rachelle Zhang
Total time: 65 minutes
Cook time: 55 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 8
Ingredients:
  • ½ (16 ounce) box mochiko (sweet rice flour)
  • 1 cup powdered sugar
  • ¾ teaspoon baking powder
  • ½ stick unsalted butter, melted
  • ½ (14 ounce) can coconut milk
  • ½ (12 fluid ounce) can evaporated milk
  • 2 large eggs
  • ½ teaspoon vanilla extract
Nutrition:
  • Calories: 207.9 calories
  • Carbohydrate: 27.8 g
  • Cholesterol: 45.7 mg
  • Fat: 9.5 g
  • Fiber: 0.2 g
  • Protein: 3.8 g
  • Saturated Fat: 6.5 g
  • Sodium: 61.6 mg
  • Sugar: 12.1 g
How to cook:
  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
  2. Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
  3. Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
  4. Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.
Notes: Mochi Cake, Any Way You Want It Recipe, Bake until top begins to crack and cake springs back when gently pressed, 55–65 minutes for cake and 45–55 minutes for cupcakes. Transfer pan to a wire rack and
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