(1) SWEET JAPANESE PEACH MOCHI
INGREDIENTS
* 1 1/2 cups glutinous rice flour
* 1 cup water
* 1⁄3 cup sugar
* 1⁄2 cup fresh peach puree
* 1⁄2 teaspoon vanilla extract
* Cornstarch for dusting
* 1 cup sweet red bean paste or sweetened bean filling
* 1⁄4 cup diced fresh peaches
INSTRUCTIONS
1. In a microwave-safe bowl, combine the glutinous rice flour, water, and sugar. Mix until it forms a smooth batter.
2. Add the fresh peach puree and vanilla extract to the batter and mix well.
3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
4. Microwave the mixture on MEDIUM power for 1 minute. Remove and stir well. Repeat this process 3 more times, for a total of 4 minutes, ensuring the mixture is fully cooked through and becomes a doughy consistency.
5. Dust a clean surface with cornstarch. Carefully transfer the cooked mochi dough onto the cornstarch-dusted surface.
6. Allow the dough to cool slightly until it's safe to handle but still warm.
7. Divide the mochi dough into 10 equal portions. Roll each portion into a ball.
8. Flatten each mochi ball into a small disc, about 2-3 inches in diameter.
9. Place a small spoonful of the red bean paste and a few diced fresh peaches in the center of each disc.
10. Pinch the edges of the mochi disc to seal the filling inside, ensuring they are tightly closed.
11. Gently shape them back into balls, ensuring the filling is completely enclosed.
12. Dust the finished mochi lightly with additional cornstarch to prevent sticking.
(2) Chewy Butter Mochi
Ingredients
* 16 oz glutinous rice flour or sweet rice flour
* 2 cups granulated sugar
* 2 teaspoon baking powder
* ½ teaspoon kosher salt adjust if using salted butter
* 4 large eggs
* 2 teaspoon vanilla extract
* 2 cups milk whole, 2%, or skim
* ½ cup unsalted butter melted & cooled
* 1 can 13.5oz unsweetened coconut milk
* shredded coconut
* flaky sea salt
* nonstick spray to grease pan
Instructions
1. Preheat oven to 350℉(175℃) with oven rack placed in the middle. Grease 9x13 pan with butter or nonstick spray. Melt butter in saucepan or microwave and allow to cool.
2. In a large mixing bowl, combine mochiko flour, sugar, baking powder, and salt. Whisk and set aside. In another mixing bowl, whisk together eggs, vanilla, and milk.
3. Combine the wet ingredients into the dry bowl. Add the melted cooled butter and coconut milk. Whisk until mixture is smooth and lump-free.
4. Transfer batter into greased pan. Tap the pan on the countertop a few times to get rid of the air bubbles. Sprinkle top with shredded coconut.
Bake and check doneness at 50-55 mins if using a glass pan. You're looking for crispy edges with a soft center. Bake longer if using a metal pan, up to 1 hr 10 mins if you want a firmer texture.
5. Cool pan on a wire rack, sprinkle with flaky sea salt, and allow to cool for 1 hour. Cut into squares using a plastic knife to avoid sticking.
(3) Korean Mochi Bread
Ingredients
* ⅔ cup milk
* 2 Tablespoon unsalted butter
* 3 Tablespoon granulated sugar
* ¼ teaspoon Kosher salt
* ½ teaspoon vanilla extract
* 35 grams all-purpose flour (about ¼ cup, spooned & leveled)
* 130 grams tapioca flour (roughly 1 cup + 1 TBSP)
* 1 large egg , beaten
* 1½ Tablespoon black sesame seed , toasted
Instructions
1. Preheat the oven to 350°F and prepare a sheet pan lined with parchment paper.
2. In a saucepan, combine the milk, butter, sugar, and salt. Bring it to a simmer over medium heat while stirring occasionally. *DO NOT scorch the milk.*
3. Once the mixture comes to a simmer, take it off the heat and stir in the vanilla. Immediately sift in the 35 grams of all-purpose flour and whisk the mixture until it thickens to a baby food consistency and becomes as smooth as possible. Some small lumps are okay.
*If your mixture doesn't seem to thicken, the milk mixture was probably not hot enough. Simply place the mixture over medium or medium low heat and whisk constantly until the mixture thickens.*
4. After the all-purpose flour have been incorporated, add the tapioca flour and fold everything together until no more dry flour is visible. The dough will become quite stiff and thick. Let the dough cool until it's warm to the touch.
5. Once the dough has cooled, add the beaten egg in 3 additions and incorporate the egg completely with a spatula before adding the next. After each addition of eggs, check the consistency of the dough. A proper dough will flow slowly like thick batter, looks slightly translucent, and forms a triangular shape when it breaks off.
*Depending on your flours and humidity of your environment, you may or may not need the entire egg. Sometimes you may even need more than 1 egg. Check out the post for picture reference.*
6. After the dough is at its proper consistency add the toasted black sesame seeds. Fold the mixture to evenly disperse the sesame seeds. Transfer the dough to a piping bag fitted with a round piping tip.
*Piping tip is optional, but we found that it does help with keeping the mochi breads' shape more even. However, feel free to just cut the piping bag and use it as is, if you don't mind a little lopsided-ness.*
7. Pipe the dough out into a 1½ inch wide dome, about 1 inch in height. Keep each piping about 1 inch apart to accommodate for some puffing up when baking. Dip your finger into some cold water and dab the tips of each dough dome to round it off.
8. Bake the mochi breads for about 25 to 30 minutes or until it turns slightly golden brown. Let cool for a few minutes and enjoy!
(4) Mochi Doughnuts
INGREDIENTS
DOUGHNUTS
* 1 cup mochiko (sweet rice flour)
* ¼ cup all-purpose flour
* 1 ½ teaspoons baking powder
* ¼ cup sugar
* 1 large egg
* ½ cup milk
* 1 teaspoon vanilla extract
* 1 tablespoon melted butter or neutral oil
* oil for frying
GLAZE (OPTIONAL)
* 1 cup powdered sugar
* 2–3 tablespoons milk
* ½ teaspoon vanilla extract
* food coloring or matcha powder (optional)
INSTRUCTIONS
1. Prepare Dry Ingredients: In a mixing bowl, whisk together mochiko, all-purpose flour, baking powder, and sugar until well combined to create your dry mixture.
2. Mix Wet Ingredients: In another bowl, combine the egg, milk, vanilla extract, and melted butter or neutral oil, mixing thoroughly to incorporate all liquids.
3. Form Dough: Pour the wet ingredients into the dry and stir gently until a sticky, smooth dough forms. Ensure there are no dry patches but avoid overmixing.
4. Shape Doughnuts: Lightly dust your hands with flour to prevent sticking. Divide the dough into small balls, roughly 1 inch each. Arrange 6 to 8 balls in a ring shape on a small parchment square for easier handling during frying.
5. Heat Oil: Preheat oil in a deep pan to 325°F (163°C), ensuring the oil reaches the correct temperature for even frying.
6. Fry Doughnuts: Carefully lower each ring-shaped doughnut, either with or without the parchment, into the hot oil. Fry for about 2 to 3 minutes on each side or until the doughnuts puff up and turn lightly golden brown.
7. Drain and Cool: Remove the fried doughnuts with a slotted spoon and place them onto paper towels to drain excess oil. Allow them to cool slightly before glazing.
8. Prepare Glaze: In a small bowl, mix powdered sugar with milk and vanilla extract until smooth. If desired, add food coloring or matcha powder for flavor and color variation.
9. Glaze Doughnuts: Dip the cooled doughnuts into the glaze, ensuring an even coating. Let them set on a rack or plate until the glaze firms up before serving
