large bowl mix together mochiko, corn starch, sugar, eggs, shoyu
Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
ets hot. Deep fry the Mochiko batter chicken until golden brown
Cut chicken into bite-size pieces.
In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
In a small bowl, combine eggs, shoyu, and garlic.
Whisk into dry ingredients.
Add chicken to mixture.
Fold in green onions, and sesame seeds if desired.
Marinate at least 4 hours; overnight is best.
Deep-fry until golden brown.
DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
Make into 1\" to 1 1/2\" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.
Combine mochiko and sugar in a large microwave-safe bowl. Stir in milk, water, and vanilla extract until smooth.
Cook in the microwave at 1-minute intervals, stirring after interval, until mochiko mixture turns gelatinous, about 5 minutes.
Dust a loaf pan with 1 tablespoon kinako; pour in mochiko mixture. Refrigerate until set, about 1 hour.
Cut loaf into 16 pieces. Dust pieces with remaining 1 tablespoon kinako.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
Bake in the preheated oven until set and golden on top, about 1 1/2 hours.
emove from heat and add mochiko.
Stir until smooth, then
ntil foamy. Stir in the mochiko until it has a pasty
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Sift together the mochiko, baking powder, and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir the egg mixture into the mochiko mixture. Pour into the prepared dish.
Bake in preheated oven for 1 hour. Allow to cool before serving.
x13-inch pan.
Mix mochiko, sugar, baking powder, and cinnamon
Mix all dry ingredients together.
Add milk directly to melted margarine and eggs.
Add liquid to dry mixture and mix.
Pour into a 9 x 13-inch pan.
Top with flaked coconut.
Bake at 350\u00b0 for 60 minutes.
Cool in pan for 10 minutes.
Cut in pieces and cool.
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).
Cut chicken into bite size pieces.
Mix remaining ingredients and pour over chicken.
Stir to mix well and marinate overnight. Fry in oil until brown.
Combine marinade ingredients, and marinate chicken overnight in refrigerator.
Allow excess marinade to drip off each piece before putting into oil.
deep-fry until done.
Grease a 9 x 13 inch pan. Preheat oven to 350 degrees.
Cream sugar and butter together in a mixing bowl.
Beat in eggs, one at a time.
Add mochiko flour, baking powder, vanilla extract and milk.
Mix till batter is smooth.
Bake for one hour.
Allow to cool for 1-1 1/2 hours, then slice.
Mix all ingredients except the oil and allow to marinate overnight.
Heat oil and fry chicken till crispy and golden brown. (Use just enough oil to shallow fry the chicken, deep frying not necessary but if it's easier to throw it into the deep fryer go ahead :).
nd pepper.
Mix some mochiko with some water (about 2
make the dumplings : Mix the mochiko with enough water to make
Mix all the ingredients in a large bowl (except for the oil) and add in chicken.
Mix well and marinate chicken overnight.
Fry marinated chicken in oil until golden-brown.
Drain oil from chicken on a strainer or paper towels and sprinkle with sesame seeds -- Eat!