Microwave butter in microwave-safe dish for 45 seconds until melted.
In a mixing bowl, combine mochiko, 1 cup sugar and baking powder.
Gradually add milk, vanilla and melted butter while stirring.
Mix thoroughly.
Pour into baking dish.
Cover with waxed paper.
Microwave 9 to 12 minutes on High and rotate dish a quarter turn every 2 minutes.
Cool and cut into squares.
Toss with kinako and sugar mixture until coated (optional).
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.)
cover with plastic wrap.
Microwave on high for 5 minutes
Oil 2-quart microwave Bundt pan.
Mix all ingredients, except for the an and the katakuri.
Pour mixture into the pan.
Cover pan with plastic wrap.
Bake for 16 minutes on High in the microwave oven.
Let stand in the oven for a few minutes.
Take the mochi out on a katakuri dusted cutting board.
Cool.
Cut into serving pieces or cut and fill with an.
In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH. Remove, and let cool until cool enough to handle.
In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.
Wash the rice.
Let soak overnight. Before you start the mochi, make quarter size balls of tsubushi an.
Have these ready before you form the mochi and life will be so much easier.
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
Mix together; put in circular microwave tube pan.
Cook on High for
7
minutes
if
in a carousel microwave.\tIf not, cook for
3
1/2
minutes on High; stop and turn 180\u00b0 and cook another 3
1/2
minutes on High.
Turn out and cool.
Sprinkle with mochiko and cut.
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.
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.
Soak mushrooms in warm water for 20 minutes, then cook.
Line bottom of rice cooker with rice.
Add mochi rice, chicken broth, and crumbled bouillon.
Steam.
Mix remaining ingredients into steamed rice.
Serve hot or cold.
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with plastic wrap, leaving one edge open to vent.
Microwave on High for 2 minutes.