Delicious and pretty adaption from Otoki

Servings: about 24 cupcakes

Ingredients:
• 1 (1 lb.) box mochiko
• 1 1/4 cup sugar
• 1 tsp. baking powder
• 1 1/2 tsp. matcha (powder green tea)
• 3 eggs
• 1 1/2 cup milk
• 3/4 cup oil
• Optional: red bean paste (anko) center*

Directions:
1. Preheat oven to 375 degrees
2. Whisk all the dry ingredients in a medium bowl and set aside
3. In a large bowl, combine the eggs, milk, and oil
4. Add dry ingredients and stir until incorporated
5. Spoon batter in a muffin pan lined with baking cups and bake for 30 to 40 minutes

*Optional: Add red bean paste (anko) to center – spoon batter into each muffin cup about 1/3 full. Then spoon in about 1 to 1/2 tsp anko. Then, top with the remainder of the batter. Bake as directed.

Fast and easy fruity favorite

Servings: about 1 dozen

Ingredients:
• 1 box mochiko (l lb.)
• 1 box Apricot Jello (6 oz.)
• 2 ½ cups sugar
• 1 can (12 oz.) Apricot Nectar
• 1 ½ cups water
Note: Strawberry jello with guava nectar is another great flavor combination

Directions:
1. Mix mochiko, jello and sugar in a bowl
2. Spray “Pam” on sides and bottom of a 9 x12 inch glass baking dish or pan
3. Pour mixture into dish
4. Cover with foil and bake 55 minutes in 350 degree oven
5. Remove from oven and leave foil on for 15 minutes
6. Remove foil and leave overnight uncovered
Note: It works great to turn oven off and leave covered overnight. Experiment with your pan and oven to see what is best.
7. When cool, sprinkle and smooth on the top mochiko (or katakuriko-Japanese potato starch or shinko-rice flour)
8. Remove from pan onto mochiko covered board
9. Cut into desired shapes making sure to dust knife or cutter with mochiko
10. Dust cut edges of mochi with mochiko too to prevent sticking

Colorful fun to eat holiday treat

Servings: one 9 × 13 pan

Ingredients:
• 1 pound Mochiko (16 oz box)
• 2 cups sugar
• 1 teaspoon baking powder
• 1 can coconut milk (12 oz)
• 2 cups water
• 1 teaspoon vanilla
• Food color, red and green

Directions:
1. In a large mixing bowl, combine mochiko, sugar and baking powder.
2. Blend water, coconut milk and vanilla. Add to dry ingredients
3. Gradually, mixing thoroughly with whisk or spoon.
4. Remove 2 cups of mixture. Add about 3 drops of green coloring. Stir.
5. Pour into greased 9” x 13” pan.
6. Cover with foil and bake 15 minutes at 350° F.
7. Pour 2 cups white mixture over first layer. Cover with foil and bake 20 minutes.
8. Add red coloring to remaining mixture and pour over second layer. Cover and bake 30 minutes.
9. Cool uncovered, preferably overnight. Cover with clean dish cloth.
10. Cut with plastic knife when mochi is totally cooled. Cut into squares and wrap in plastic wrap.

More than a cake

Servings: one 9 × 13 pan

Ingredients:
• 1 box (16 oz) mochiko (sweet rice flour)
• 1 cup margarine/butter
• 2 ½ cups granulated sugar
• 5 eggs
• 5 tsp. baking powder
• 2 ½ cups milk
• Powdered sugar

Directions:
1. Cream together margarine/butter and granulated sugar.
2. Add 5 eggs, one at a time.
3. In a separate bowl mix baking powder, mochiko and milk.
4. Combine both mixtures and pour into ungreased 9 x 13 pan.
5. Bake at 350°F for 45 to 50 minutes.
6. Cool, cut and (optional) sprinkle with powdered sugar.
7. Wrap each piece in saran/plastic wrap.

Deliciously soft sweet

Servings: one 9 × 13 pan

Ingredients:
• ½ cup butter/margarine
• 1 ¾ cups sugar
• 4 eggs
• 4 cups milk
• 2 tsp. vanilla
• 2 cups mochiko (sweet rice flour)
• 2 tsp. baking powder
• 1 box (16 oz) mochiko (sweet rice flour)

Directions:
1. Cream butter and sugar together. Beat in eggs one at a time.
2. Add remaining ingredients.
3. Pour into greased 9” x 13” baking dish.
4. Bake at 350°F for one hour fifteen minutes or until top is light golden brown.
5. Cool then chill overnight in refrigerator until firm.
6. Cut and wrap in plastic wrap.

Easy and quick sweet
Servings: about 1 dozen

Ingredients:
• 1 ½ cups mochiko (sweet rice flour)
• ½ cup sugar
• 1 ½ cups water
• 1-2 drops food coloring
• Katakuriko or corn starch

Directions:
1. Mix mochiko, sugar, coloring and water together thoroughly
2. Cover with plastic wrap and microwave on High for 3 minutes
3. Remove and stir
4. Cover and microwave on High for 2 minutes
5. Pour onto katkuriko covered surface to cut and shape
6. If cutting into small squares, let cool in a square or rectangular container
7. When cool into squares and wrap each piece in plastic wrap

Manju in an easy fun bar
Servings: one 9 × 13 pan

Ingredients:
• 1 lb. box Mochiko (sweet rice flour)
• 1 cup granulated sugar
• 3 eggs
• 2 cups whole milk (low fat and soymilk are reasonable substitutes)
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 (18 oz) can or package of smooth, sweetened red bean paste
         (koshian, or smooth-textured anko)

Directions:
1. Preheat oven to 350°F, and generously grease a 9×13 baking pan.
2. Mix the first six ingredients together in a large bowl. Beat with whisk attachment on high for about 5 minutes, or until completely smooth.
3. Pour into greased pan.
4. Using a small spoon, drop sweetened red bean paste by small spoonfuls throughout the batter, distributing evenly (I go over the entire batter a few times with the spoonfuls of paste.) Some will sink, which is fine.
5. Bake for 1 hour, uncovered. Top will look golden brown and somewhat puffed up.
6. Allow to cool completely at room temp (don’t put in fridge.) Once it’s cool, use a sharp serrated knife to cut into squares.