• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

May 23, 2021

Grilled Mochi Yakimochi

Grilled Mochi Yakimochi

Print this recipe
Persons
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Grilled Mochi Yakimochi

Ingredients

  • 100g glutinous rice flour
  • 200ml water
  • 1 tsp sugar
  • 1/4 tsp fine salt
  • Dipping sauce :
  • Nutella
  • Soy sauce+sugar
  • Olive oil+balsamico
  • Salted butter, etc as you like!

Instructions

  • 1. In a heat-safe cooking bowl, add glutinous rice flour, sugar and salt. Mix.
  • 2. Add water and mix well.
  • 3. Cover lightly with saran warp and microwave 2 minutes at 600w. Mix with a rubber spatula gently. Cover again and microwave for another 2 min or more at 600w. Mix well.
  • 4. Dust a work surface with potato starch (katakuriko). Transfer the dough onto it. Dust potato starch over the mochi.
  • 5. Roll out the mochi to about 1.5cm thickness. Cut into bite pieces (here about 3x3 cm). Bake immediately - or when you are ready - both way are ok.
  • 6. Transfer to your baking tray and bake 10 to 12 min at 230℃.
  • 7. Prepare the topping of your choice and enjoy Yakimochi :) My personal favorite is a mix of soy sauce and sugar!

Notes

You can also bake with a mini oven (toaster oven), if you like.

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cookies, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Mochi, Rice, Snack, Sweet cooking

May 2, 2020

Oreo mochi

Oreo mochi

Print this recipe
Serving Size
15 oreo mochi
Oreo mochi

Ingredients

For the mochi :

  • 100g mochiko/glutinous rice flour
  • 1 tbsp unsweetened cocoa powder
  • 40g sugar
  • 180~200ml water

For the filling :

  • 50ml heavy cream/whipping cream
  • 80g cream cheese (like Philadelphia)
  • 3 oreo cookies
  • 30g sugar

Instructions

  • *1.*_Start with the filling cream:_ beat whipping cream and sugar until soft peaks form. Add cream cheese and mix well. Set aside.
  • 2. Remove the cream layer inside the oreo cookies. Crush the cookies. Then add the oreo crumbs into the cream mixture from #1. Mix.
  • 3. Prepare the "silicone mould" (here I used a 4cm diameter * 15-hole mould). Place the oreo filling cream in each hole.
  • 4. Flatten the surface, using a spoon or anything else you like. Place in the freezer until it is frozen. I usually make it one day before I want to eat mochi.
  • 5. Mochi time! Once the cream is frozen, start preparing the mochi mixture : In a microwave-safe glass bowl, combine flour, cocoa powder and sugar. Stir to combine. Add the water slowly and mix with an egg beater until smooth. Cover lightly the bowl with cling wrap.
  • 6. Microwave the mixture for 1 minute. Then stir the dough with a spatula. put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for 30 seconds now (*not* 1 min!) and stir. And then once more for microwave it 30 seconds and then stir. The mixture should now be very thick and translucent.
  • 7. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. Be careful, it is very hot so you should use a spatula. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
  • 8. With your hands, take one of these pieces and flatten it into a circle. Then take a frozen oreo cream filling from the freezer and put it in the middle of the mochi disc. Pull out the cream fillings one at a time from the freezer as they will melt and soften quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
  • 9. Keep in the fridge before you serve :)
© 2022 Copyright Dans la lune

2 Comments Filed Under: Asian & Wafu, Chilled Desserts, Chocolate, Cooking, Cooking Recipe, Mochi, Sweet cooking

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • rui good point. my philip didn't come with a fett
  • Dans la lune Hello, my boys also love udon a lot :) I read abo
  • rui hi, thank you for sharing the recipe. my kiddos a
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom