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
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.)
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix all dry ingredients together.
Combine fresh milk and coconut milk.
Add to dry ingredients.
Fold in tsubushian.
Pour into a greased 9 x 13-inch pan.
Bake at 350\u00b0 for 1 hour.
Cut into desired serving size.
Serve either hot or cold.
In a bowl combine sticky rice powder and water; mix well.
Get dough the size of plum and make a little well inside and place the palm sugar and close the dough after and roll with your palms in a circular motion to make a ball.
Repeat above instruction until all the dough is gone.
Let water boil in a 6 qt pot. Place all mocha into the pot but make sure to place the mochi balls away from each other. Cook for 5 minutes and take the mochi balls out of the water.
Place on the plate and garnish with coconut flakes.