Time 3h35m Yield 8 Number Of Ingredients 6 Steps:
Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap. Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds. Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.
Time 1h10m Yield 36 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan. Cover the pan with foil and bake for 1 hour. Allow to cool completely. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
Time 35m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Bone the chicken if not already done and cut into plump finger-size nuggets and set aside. Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight. Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil. Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food. Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.
Time P1DT30m Yield 8 serving(s) Number Of Ingredients 3 Steps:
Prepare Mochi Mochi marinade and marinate chicken over night in the refrigerator. When you are ready to start cooking, drain the marinade from the chicken pieces. heat about 2 inches of oil in a wok or deep heavy pot over medium high heat until registers 350 to 360 degrees on a deep fryer thermometer. Fry the chicken pieces in batches, without crowding, until deep golden brown and just cooked through. This will take 2 to 3 minutes, depending on the size of the cubes. Allow the oil to return to 350 degrees before adding a new batch. Drain on paper towels.
Time 5m Yield 2 1/2 cups Number Of Ingredients 8 Steps:
Combine marinade ingredients in a large bowl and set aside. (well, – that was easy).
Yield 4 servings Number Of Ingredients 5 Steps:
Scoop & Freeze your ice cream: Using a muffin tin lined with muffin cups, scoop in your favorite flavor of ice cream in each mold. We recommend using an ice cream scoop that is 1oz in size. Place muffin tin back in the freezer and let it harden for about one hour. Make mochi dough: Mix together Sweet rice flour with water, sugar, and 1 teaspoon of matcha powder until very smooth. You can use a whisk with a bowl and strain through a sieve if there are any lumps, or blend together in a blender until smooth. Dust a clean working surface generously with a sieve using cornstarch or potato starch. Pour the rice flour mixture into a small pot and cook on medium heat stirring constantly with a rubber spatula until the mixture thickens. It will start to get stickier and transparent and glossy. Pour the mixture into a microwave-safe bowl, covered with plastic, and cook at 1-minute intervals. Once the mochi dough is halfway transparent cook in 15-30 seconds increments, stirring in between until fully transparent and glossy. Pour the cooked mochi on the starched surface and let the steam release for about one minute. Dust the surface of the mochi dough with more starch powder. Using a rolling pin, roll out to ½ inch thickness. With a pizza cutter, cut out 3 inch by 3 inch squares. Cover with plastic wrap and set aside while you prepare the other ingredients. Assemble mochi: Pick up one mochi square and place it in your palm. Place the scoop of Ice Cream in the center of the mochi square and connect the four seams with your other hand. If too sticky, keep using the starch for your fingers! Blot the seamed surface on the starched surface. Cut off any excess mochi dough if necessary. Enjoy!
More about “mochi mochi chicken recipes”
Time 5h Yield 4 servings Number Of Ingredients 8 Steps:
Make the red bean paste: Rinze the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard. Add the beans and 1¼ cups (300 grams) of water to a rice cooker. Cook on the “normal” setting for about 1½ hours. The beans should still be firm. Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining ½ cup (120 grams) of water. Cook on the “normal” setting for another 1½ hours, until the beans are very tender and cooked through. Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar. Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth. Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding. Make the mochi dough: In a medium bowl, whisk together the flour, sugar and water until very smooth. Push the dough through a fine-mesh sieve into a clean medium bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth). Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3-4 minutes total. Continue microwaving in 15-30-seconds intervals, stirring between, until fully transparent and glossy, 1-2 minutes more. Use a sieve to generously dust a clean surface with cornstarch. Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. With a pizza cutter, cut the dough into 3-inch squares. Assemble the mochi: Place a square of mochi dough in your palm. Scoop 2 tablespoons of red bean paste onto the center of the mochi square and bring the edges of the dough up and over to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and filling. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
