A tasteful, and easy-to-make spin-off of the "Apricot Mochi" recipe posted by Seb on this site. The presentation of the mochi itself is not very appealing, but it can be dressed up by wrapping pieces in a leaf (as described in the last step), or you can maybe dust potato starch around it. The edges can also be cut since they will be a harder crust.
Provided by Jay Horita
Categories Gelatin
Time 1h50m
Yield 32 pieces, 32 serving(s)
Number Of Ingredients 7
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 recipe. You only need a microwave. Very versatile with dough and fillings. Not too sweet either. Here's a small batch which can be multiplied, but if you make more, experiment with the microwave times.
Provided by Secret Teenage Chef
Categories Dessert
Time 4m
Yield 8-10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 96.5, Fat 0.3, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 22.1, Fiber 0.5, Sugar 6.3, Protein 1.2
Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.
Provided by dewny (dewny)
Categories World Cuisine Recipes
Asian
Japanese
Time 1h10m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 29 g, Fat 2.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 11.8 mg, Sugar 13.9 g
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Apricot mochi is a popular dessert that has its roots in Japan. Mochi, a type of rice cake, is a staple in Japanese cuisine and is commonly eaten as a sweet treat. The addition of apricots to the traditional mochi recipe adds a tangy, fruity flavor to this already delicious dessert. In recent years, apricot mochi has become increasingly popular in the United States and other parts of the world.
The Ingredients:
To make apricot mochi, you will need a few key ingredients. These include:
Mochiko Flour:
Mochiko flour is a type of sweet rice flour that is used to make mochi. It is made from glutinous rice that has been pounded into a fine powder. Mochiko flour is commonly used in Japanese cooking and can be found in many grocery stores.
Apricots:
Fresh or dried apricots can be used to make apricot mochi. Dried apricots are often used in traditional Japanese recipes, but fresh apricots can also work well.
Sugar:
Sugar is used to sweeten the dough and balance out the tangy apricot flavor.
Water:
Water is used to mix the dough and help it form into the correct consistency.
Potato starch:
Potato starch is used to dust the mochi before it is cut into smaller pieces. This helps prevent the pieces from sticking together.
The Preparation:
Making apricot mochi is a fairly straightforward process. The key is to make sure the dough is well mixed and the apricot filling is evenly distributed. Here are the basic steps to follow:
Step 1: Prepare the Apricot Filling
If using fresh apricots, peel and pit them before chopping them into small pieces. If using dried apricots, soak them in warm water for about 30 minutes to soften them up. Once they are softened, chop them into small pieces.
Step 2: Make the Mochi Dough
In a mixing bowl, combine the mochiko flour, sugar, and water. Mix until the dough is smooth and elastic. It should be slightly sticky to the touch.
Step 3: Add the Apricot Filling
Fold the chopped apricots into the mochi dough. Use your hands to mix the filling until it is evenly distributed.
Step 4: Steam the Mochi
Line a steamer basket with parchment paper and dust it with potato starch. Form the mochi dough into small balls and place them in the steamer basket. Steam the mochi for about 15-20 minutes, or until it is cooked through.
Step 5: Cut and Serve
Once the mochi is cooked, remove it from the steamer basket and dust it with more potato starch to prevent sticking. Cut the mochi into small pieces and serve immediately.
Variations:
There are many variations of apricot mochi that you can try. Here are some ideas to get you started:
Coconut- Apricot Mochi:
Add a cup of shredded coconut to the mochi dough for a tropical twist.
Matcha Apricot Mochi:
Add a teaspoon of matcha powder to the mochi dough for a unique, earthy flavor.
Chocolate- Apricot Mochi:
Melt some semi-sweet chocolate chips and drizzle it over the apricot mochi for a decadent treat.
Conclusion:
Apricot mochi is a delicious and easy-to-make dessert that has become increasingly popular in recent years. With just a few basic ingredients, you can create a sweet, tangy treat that is perfect for any occasion. Whether you enjoy it on its own or experiment with different flavor combinations, apricot mochi is sure to become a favorite in your dessert repertoire.
Mochi is a Japanese confectionary made using glutinous rice pounded into a sticky paste that is then molded into various shapes and sizes. One of the popular types of mochi is the apricot mochi. The apricot mochi has a sweet and tart taste, making it a perfect treat for any special occasion. Making the perfect apricot mochi can be tricky, but with some valuable tips, you can make a delicious treat that your family and friends will love.
Tip #1: Use high-quality ingredients
The first and most important tip when making apricot mochi is to use high-quality ingredients. Using quality ingredients will not only improve the taste of your apricot mochi but also make it healthier. When selecting ingredients, check their expiration dates, to ensure freshness.
When making apricot mochi, the key ingredients are glutinous rice flour, sugar, water, and apricot puree. It is essential to use high-quality glutinous rice flour that is suitable for making mochi. Check the packaging of the flour to ensure it is gluten-free, free of additives, and pure.
When selecting apricot puree, choose the one that has no added sugars or preservatives. The puree should be natural and healthy. Also, ensure that you use filtered water, which is free of impurities.
Tip #2: Measure ingredients precisely
Mochi-making is all about precision. You need to ensure that you measure the ingredients correctly to achieve the right consistency for your apricot mochi. For perfect apricot mochi, measure the glutinous rice flour and sugar precisely to ensure that the mixture is not too dry or too wet.
Use a digital kitchen scale to get accurate measurements for your ingredients. This will ensure that you get the right ratio for your apricot mochi.
Tip #3: Mix ingredients well
When making apricot mochi, it is vital to mix the ingredients well to avoid lumps and ensure that the mixture is smooth. The mixture should be well-combined to achieve a consistent texture.
When mixing the ingredients, use a wooden spoon or spatula to ensure that the ingredients mix well. Avoid using metal utensils as they can cause unwanted reactions in the mixture, such as discoloration.
Tip #4: Steam the mochi dough
After mixing the ingredients, the next step is to steam the mochi dough. Steaming helps the dough cook properly and gives it a smooth texture. When steaming, place a damp cloth over the steaming basket to prevent the dough from sticking to the bottom of the basket.
Steam the dough for about 25-30 minutes, depending on the size of the dough. After steaming, let the dough cool for about 20 minutes before cutting it into small pieces.
Tip #5: Dust the mochi with cornstarch
Mochi can be sticky, and dusting it with cornstarch helps to reduce the stickiness. Dust the mochi lightly with cornstarch before rolling it into small balls. You can also dust your hands with cornstarch before rolling the mochi to prevent sticking.
Tip #6: Freeze the apricot puree
To make the best apricot mochi, it is essential to freeze the apricot puree before using it. Freezing helps to solidify the puree, making it easier to handle when filling the mochi.
Scoop the frozen puree into small balls, and place each ball in the center of a rolled-out mochi piece. Then fold the mochi around the puree and pinch the edges closed.
Tip #7: Shape the mochi with care
When shaping the mochi, handle it with care to avoid tearing it. Mochi is a delicate confectionery that can easily stick to your fingers, so it is essential to dust your hands with cornstarch before handling it.
When shaping the mochi, use even pressure to prevent tearing. Pinch the edges of the mochi to seal it and ensure that the apricot puree is fully covered.
Tip #8: Store the mochi properly
After making your apricot mochi, store them in an airtight container to prevent them from drying out. You can store them at room temperature for a few days, but for longer storage, it is recommended to freeze them.
When freezing the mochi, place them in a freezer-safe container, separated by sheets of parchment paper. This will prevent them from sticking together.
Conclusion
Making apricot mochi requires precision, care, and quality ingredients. With the above tips, you can make a delicious and healthy treat that your family and friends will love. Remember to use high-quality ingredients, measure the ingredients precisely, mix the ingredients well, steam the mochi dough, dust the mochi with cornstarch, freeze the apricot puree, shape the mochi with care, and store the mochi properly.
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