Best Asian Mochi Rolls 驴打滚儿 Recipes

MISO-GLAZED TURNIPS RECIPE - (4/5)

Steps:

• Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper to taste. Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, about 15 to 20 minutes. Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer. Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.

SOUS VIDE THAI GLAZED PORK RIBS... RECIPE - (4.2/5)

Steps:

• Fill and preheat your sous vide liquid to 160°F. Separate the pork rack into individual ribs and refrigerate until needed. In a non-reactive saucepan over medium heat, whisk together the hoisin, garlic, lemongrass, soy sauce, fish sauce, brown sugar, ginger, kaffir lime leaves and kosher salt and simmer until the sugar has melted, about 15 minutes, to make a glaze. Put 4 to 6 ribs in an even single layer into several quart-sized cooking pouches. Soak the ribs with the glaze mixture to coat them thoroughly, evenly distributing the glaze among the pouches, and vacuum seal them. Submerge the pouches in the water and cook for 18 hours. When the ribs are cooked, remove the pouches and plunge them into an ice water bath for 30 minutes. Reset the temperature of the sous vide to 150°F, adding a little cold water to the bath to hasten the cooling. Meanwhile, open the pouches and pour the sauce and accumulated liquid into a saucepan over medium heat to simmer for 15 minutes. In a bowl, toss the jicama with the star anise, cinnamon, lime juice, and jalapenos. Pour into a quart-sized cooking pouch and vacuum seal. Submerge the pouch and cook for 15 minutes. Put the watermelon in an even layer into a quart-sized cooking pouch, generously sprinkle all over with the five spice powder, and vacuum seal. Submerge the pouch and cook alongside the jicama for an additional 5 minutes. Remove the jicama and watermelon from their pouches, chop more finely if necessary, and toss them with their juices and the finely chopped mint to make the salsa. Season the salsa with a little kosher salt to taste and set aside. Preheat the traditional oven broiler to high. Put the ribs on a broiling pan, brush them with the sauce reduction, and broil for 8 to 10 minutes to caramelize. Remove ribs from broiler and serve with the salsa. Garnish the plate with chopped fresh herbs and scallions.

EASY MOCHI

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

GLUTEN FREE MOONG DAL BREAD RECIPE - (4.4/5)

Steps:

• Add wet ingredients into the Zogirushi or other bread maker. Add dry ingredients on top of the wet ingredients. Set on cake and start. Scrape down the sides during initial mixing.

CRUSTLESS MINI QUICHE MUFFINS RECIPE - (4.1/5)

Steps:

• If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces. Preheat oven to 375° F, and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside. Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool. Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using. Using an ice-cream scoop or 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top. Remove from the oven and let cool for 5 to 10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.