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Dans la lune

November 1, 2020

Warabi Mochi – Mochi Recipe わらび餅

Warabi Mochi / Mochi Recipe

Print this recipe
Persons
3
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Warabi Mochi / Mochi Recipe

Ingredients

For the mochi :

  • 60g tapioca flour/powder/starch
  • 35g white sugar
  • 350ml water

For the powder coating :

  • 20g kinako (soy bean flour)
  • 1 to 2 tbsp sugar

For the Kuromitsu syrup (optional) :

  • 20g brown sugar
  • 20ml water

Instructions

  • 1. Making "Kuromitsu syrup" In a small cooking pot, add brown sugar and water. Heat over medium-high heat and bring it to a boil. Once boiled, simmer for about 1 minute. Set it aside in the fridge.
  • 2. Making"Mochi"
  • In a bowl, add tapioca powder (flour), sugar and water. Mix well. Transfer into a cooking pot.
  • 3. Start cooking over medium-high heat, stir constantly until transparent and smooth (about 3 to 5 minutes).
  • 4. Prepare a tray moistened with water. Transfer the mochi dough onto the tray. Flatten and smoothen it on the top. Let it to cool to room temperature. Then cover and chill in the fridge until firm enough to cut.
  • 5. Take out the dough from the fridge, transfer to a cutting board. Cut it into bite sizes. Set aside.
  • 6. In a plate or bowl, add kinako (soy bean flour) and sugar. Mix. Take a mochi piece and powder it with the kinako mix. Chill until you serve.
  • 7. Serve with "kuromitsu syrup" if you like :)
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Fast & Yummy, Food Yummy, Mochi, 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

April 30, 2018

Mochi donuts – Pon de Rings

Mochi doughnuts - Pon de Rings

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Persons
25
Prep Time
1 hour, 15 minutes
Total Time
1 hour, 15 minutes
Mochi doughnuts - Pon de Rings

Ingredients

For the dough

  • 80g all-purpose flour, or 75g T55 and 5g gluten flour
  • 80g glutinous rice flour
  • 1/4 tsp fine salt
  • 15g white sugar
  • 30g egg
  • 70g milk
  • 15g butter
  • 2.5g instant yeast
  • 60g firm tofu
  • Some powdered sugar to sprinkle over "mochi doughnuts/Pon de rings"

Instructions

  • 1. Add all the dough ingredients in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
  • 2. When the dough cycle is complete, remove and punch down the dough. Transfer into a small bowl.
  • 3. Add enough oil into a frying-pot on medium-high heat and heat until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Then reduce the heat to low. Form the dough into about 2cm diameter small balls. Gently add the dough balls a few at a time into the oil. Fry them until golden brown on all sides over medium-low heat.
  • 4. Transfer them on a paper towel to drain excess oil. Place the doughnuts on the plate and sprinkle powdered sugar.

If you want to use a Stand mixer instead of a home bakery machine - this replaces steps 1-2 :

  • In the mixer bowl, add all dough ingredients and mix with a dough hook. Use a spatula to help the dough mix if needed and mix until well incorporated and smooth. It should take about 10 to 12min. Transfer into a small bowl. Cover and let rise in warm, draft-free place until almost doubled in size, about 50 minutes. When done, punch down the dough. Then continue from #3 above.
© 2022 Copyright Dans la lune

2 Comments Filed Under: Bread, Bread & Pizza, Cookies, Cooking, Cooking Recipe, Danish Pastry, Deep Fried, Food Yummy, Mochi, Sweet cooking, Tofu

November 17, 2015

Mochi with Nutella chocolate

mochi1

mochi8

mochi9

mochi10

mochi11

mochi12

mochi13

Mochi with Nutella chocolate

Print this recipe
Persons
20
Mochi with Nutella chocolate

Ingredients

  • 100g rice flour- mochiko / glutinous rice flour
  • 50g white sugar
  • 180 ~ 200ml water

Filling :

  • Nutella

Cream and jam filling :

  • 40g heavy cream
  • 1/2 tbsp white sugar
  • any jam which you like

Instructions

  • 1. Start with the Nutella filling. Use a teaspoon and place about 20-25 portions of Nutella on the prepared baking sheet. Place them gently in the freezer for 20 to 30 minutes. It will be harder and easy to use it later.
  • 2. Meanwhile, prepare mochi mixture. In a microwave safe glass bowl, combine the flour and sugar. Stir to combine. Add the water slowly and mix with an egg beater until smooth. Cover the bowl with cling wrap.
  • 3. Microwave the mixture for 1 minute. Then, stir the dough with a wet spatula. put it back in the microwave again for another minute. If gets sticky then put it back in the microwave for another 30 seconds (not 1 min!). Repeat it until the mixture is very thick and translucent.
  • 4. Transfer the mochi dough on to the surface floured with katakuriko/potato starch, it is very hot so use a spatula. Equally cut the mochi into 20-25 pieces. Don't forget to coat your hand with katakuriko/potato starch.
  • 5. With your hands, take a piece of the ball and flatten it into a circle (about 4 to 5 cm). Then put one piece of nutella ball from the freezer (one at a time as the nutella ball will melt quickly) into the middle of the mochi, pull the edges together to cover the nutella ball, and press together to seal. Smoothen the mochi by rolling it on the dusted board.

  • Keep in an airtight container.

For a cream filling instead of nutella

  • i. Pour the cream in a medium size bowl, and add the sugar.
  • ii. Whisk just until the cream reaches stiff peaks. Spoon about 1/2 tsp and place about 20-25 portions of jam on the prepared baking sheet and spoon the whipped cream on it gently (See photo).
  • iii. Place them gently in the freezer for 30 to 40 minutes. It will be harder and easy to use it later.
  • In this case keep your mochi in an airtight container and store them in the fridge.
© 2022 Copyright Dans la lune

mochi15

mochi19

mochi20

mochi5

mochi14

mochi16

mochi18

4 Comments Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Food Yummy, Japanese, Mochi, Sweet, Sweet cooking

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