Dissolve jello in water and stir well.
Add sugar and mochiko mixture to jello liquid and mix well.
Add vanilla.
Pour mixture into 12-inch microwave Bundt pan sprayed with Pam.
Cover with plastic wrap.
Microwave for 5 minutes on High.
Remove plastic wrap and cool.
Slice with plastic knife.
Dip mochi in 1/2 cup potato starch.
Shake off excess starch.
Yield:
30 pieces.
Dissolve jello in hot water and stir well.
Add sugar, mochiko, and mix.
Add vanill and mix.
Spray a 12 inch micro bunt pan with PAM and pour mixture in.
Cover pan with saran wrap and microwave on high for 5 minutes.
Remove plastic wrap and cool thoroughly.
Take mochi out of pan and place on a dish.
Cut into 1/2 inch pieces using a plastic knife.
Dip each piece in potato starch to prevent from sticking together.
Shake off excess.
In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
ny yolk mixed into the recipe). Spread and press firmly into
Make the mochi balls:
Mix the shiratama
esame oil.
Place the mochi on the oiled pan, and
Mix dry ingredients first. Gradually add liquids to dry ingredients.
Add butter last.
Mix slowly from the bottom so that it won't be so lumpy.
Grease two 9 x 13-inch pans.
Use half of the recipe for one pan.
Bake at 350\u00b0 for 1 hour.
Prepare Mochi Mochi marinade and marinate chicken over
Combine dry ingredients.
Add unchilled soda, eggs and butter. Mix well.
Line pan with waxed paper and bake at 350\u00b0 for 1 hour. Cool and cut.
Yield: 1 (9 x 13-inch) pan.
Combine dry ingredients.
Add unchilled soda water, eggs and butter.
Mix well.
Pour into greased 9x13\" pan.
bake at 350 for 1 hour.
Cool and cut with a plastic knife.
dust with katakuriko.
Mix all the ingredients together until there are no lumps. Pour mixture into a well-greased and floured 13 x 9-inch pan. Cover with foil.
Bake at 350\u00b0 for 50 to 60 minutes.
Leave foil on for 10 minutes after removing from the oven.
Do not cut into pieces for 24 hours.
Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
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.
Wrap each mochi cake in seaweed; serve warm.
Mix Mochi and baking powder in a bowl.
Beat eggs and add milk them add Mochi mixture.
Add butter, sugar and vanilla.
Mix well.
Pour into pan.
Bring water and syrup to a boil.
Lower the heat and gradually pour in the mochi flour, stirring constantly.
Mix hard and well. Mixture will harden rapidly.
Form into small patties.
If desired an (sweet bean filling) can be filled into each patty.
To add color, add a few drops of food coloring to the syrup before adding the mochi flour.
3 to 5 minutes. Pour mochi mixture into a spherical mold
nch baking pan.
Mix mochi flour with baking powder. Set
Mix ingredients.
Knead and wrap the dough in a wet cloth. Steam for 30 minutes or until mochi is translucent.
After steaming, put the mixture into a bowl and pound for about 5 to 10 minutes.
Place the dough in a pan or board that has been sprinkled with potato starch.
Cut into desired size.
In
a
microwavable bowl, mix sugar and mochi-ko first, then add
water and stir until smooth.
Cover with Saran Wrap, cook on High
for 3 minutes and stir smooth.
Cover again and cook additional\t2
minutes,
or
until\tdone, and stir until smooth. (It's
easier using a wooden mallet type stick if one is available,\tif
not,
a
wooden spoon will do.)
Dissolve 1 package Jello in 1 cup boiling water;
Mix together mochi-ko, Jell-O and sugar; stir in nectar and water.
Mix
well.\tPour
into
greased
9 x 13-inch Pyrex dish and
cover\ttightly
with
foil.
Bake in 350\u00b0 oven for 1 hour. Keep
foil\ton for additional 15 minutes.
Uncover, but cool thoroughly\tbefore\tcutting.
Cut into desired shapes or sizes, using
cornstarch
to
coat
lightly in order to handle them without sticking to the dish you wish to set upon.