Apricot Mochi (or any flavor combination you like)

Fast and easy fruity favorite

Servings: about 1 dozen

• 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

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

Tri-colored Mochi (Baked)

Colorful fun to eat holiday treat

Servings: one 9 × 13 pan

• 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

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.

Mochi Cake

More than a cake

Servings: one 9 × 13 pan

• 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

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.

Custard Mochi

Deliciously soft sweet

Servings: one 9 × 13 pan

• 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)

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.

Microwave Mochi

Easy and quick sweet
Servings: about 1 dozen

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

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

Adzuki in Mochi Bars

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

• 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)

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.

Pumpkin Mochi

Fall season delight
Servings: one 9 × 13 pan

• 1 box (16 oz) mochiko (sweet rice flour)
• 2 ½ cups sugar
• 1 tsp. baking powder
• 5 eggs
• ½ cup butter, melted and cooled
• 3 cups milk
• 1 (29 oz) can pumpkin, solid pack
• 2 tsp. cinnamon
• 1 tsp. ground cloves
• 1 ½ cups mochiko (sweet rice flour)

1. Combine mochiko, sugar and baking powder in large mixing bowl.
2. In a separate bowl slightly beat eggs. Add butter, milk, pumpkin and spices to eggs.
3. Mix well. Stir in mochiko mixture. Mix thoroughly until smooth.
4. Pour into greased 9” x 13” pan and bake for one hour.
5. Cool for several hours before cutting into squares.
6. Wrap each piece in plastic wrap.

Chi Chi Dango

Soft sweet goodness

Servings: 12 to 16 pieces

• 2 cups mochiko (sweet rice flour)
• 2 cups water
• ½ cup sugar
• Katakuriko or corn starch
• Food coloring (optional)
• Fruit Flavoring (optional)
• Mix mochiko

1. Add water, sugar and coloring together
2. Pour into microwave bundt pan, microwave bowl, microwave safe 9 x 13 Pyrex
3. Cover with plastic wrap and cook at medium high for 7 ½ minutes
4. Cool on cutting board floured with katakuriko or corn starch.
5. Cut into approximately 2” x 2” pieces.
6. Wrap each piece in saran/plastic wrap

Spam Musubi

Iconic Japanese-American fusion food from Hawaii

Servings: one 8 to 10 pieces

• 5 cups of cooked rice
• 1 can of Spam, sliced approximately 3/8 inch
• 5 or 6 sheets of nori
• Teriyaki sauce:
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 clove garlic, crushed (optional)

1. Mix all sauce ingredients and stir until sugar is dissolved. Set sauce aside
2. Fry spam until crisp on both sides
3. Pour sauce into the pan with the Spam, and turn spam several times to coat thoroughly
4. Simmer until sauce thickens, and remove from heat
5. Place a sheet of Nori on a dry board, place a musubi maker in the middle of the nori, fill the musubi maker half full with rice, and press
6. Top with Spam and fill with rice to top of musubi maker and press.
7. Remove the mold and wrap the pressed Spam and rice tightly with nori
8. Repeat with remaining nori and Spam
9. Cut each musubi log with a wet knife into about 4 inch pieces
10. Wrap individual pieces with saran/plastic wrap

Like BBQ there are a lot of great variations – explore them all to find or create your favorite