Mochi Recipe - NYT Cooking

Sticky, chewy and pleasantly sweet, these Japanese rice cakes are fairly simple to make at home, but getting the right dough texture and assembly requires a little time and attention Mochiko, a glutinous sweet rice flour, is simply combined with sugar and water to make the dough Some recipes call for steaming the dough on the stove but here, the microwave is used to speed up the process, transforming it from opaque to glossy and almost translucent
Sticky, chewy and pleasantly sweet, these Japanese rice cakes are fairly simple to make at home, but getting the right dough texture and assembly requires a little time and attention. Mochiko, a glutinous sweet rice flour, is simply combined with sugar and water to make the dough. Some recipes call for steaming the dough on the stove but here, the microwave is used to speed up the process, transforming it from opaque to glossy and almost translucent. To ensure the dough doesn’t stick when rolling it out, don’t be shy with the cornstarch, and keep a bowl of water on hand for dipping any utensils. For a pop of color, add a few drops of food coloring, then fill the rounds of dough with your favorite ice cream. (They can also be filled with red bean paste; see alternative method.) Mochi is enjoyed year-round, but it’s traditionally eaten around Japanese New Year festivities.      

Raspberry-Mochi Butter Cake With Matcha Glaze Recipe - NYT Cooking

Raspberry-Mochi Butter Cake With Matcha Glaze Recipe - NYT Cooking

Ozoni (Mochi Soup) Recipe - NYT Cooking

Butter mochi with lime icing : r/FODMAPS

Raspberry-Mochi Butter Cake with Matcha Glaze from Alexa Weibel

Hawaiian Butter Mochi Recipe

Here's your weekend baking project. #nytcooking

Brown-Butter Mochi Recipe - NYT Cooking

Best-ever beef stew + pumpkin congee - by Sonya Gee