This colorful cookbook is filled with recipes for hand-pounded, steamed, and modern microwave mochi. With easy-to-follow directions, Mochi Magic is perfect for home chefs of all ages! Chocolate Mochi From Kaori Becker Chocolaty and oh so soft, this mochi makes a great outer layer for various fillings. This recipe is easy to make because the main ingredients are simply chocolate chips and mochiko. If you are using paste or truffles for filling, it helps to round that filling into one-inch balls in advance so that you can assemble the mochi easily. 1. Whisk together the mochiko, sugar, and chocolate chips in a microwavable bowl. Add the water and stir well until mochiko is smooth. It’s okay if there are chunks of chocolate — these will melt in the microwave. 2. Microwave, uncovered, on high for 2 minutes. 3. Dip a spatula in water and use it to fold the mochi dough until it is consistent in texture. Mix well so that almost all of the dough becomes the same color. 4. Microwave the mixture for 2 minutes longer, then stir well with the spatula. 5. Cover your cutting board with lots of cornstarch, spreading it lightly with your fingers. Transfer the mochi to the board, then generously sprinkle cornstarch on top of the mochi mass. Let cool for 5 minutes. 6. Lightly rub the cornstarch over the top of the mochi. Carefully roll the mochi into a 3-inch-wide, 10-inch-long log, with all sides adequately covered with cornstarch. If the mochi is still hot, use gloves or wait 5 more minutes for it to cool. Pinch off golf ball–sized pieces from the mochi mass, dusting each piece with starch as you go, until the whole mound is used. 7. After separating all pieces, fill each mochi with a filling of your choice. Enjoy immediately or store at room temperature for up to 1 day or in the freezer for up to 1 month (defrost for 3 hours before eating). Ingredients, Yields 7-8 Pieces 1 cup mochiko ½ cup sugar ⅓ cup milk chocolate chips 1¼ cup water Cornstarch or Japanese potato starch, for dusting ½ cup filling of choice Cocoa powder, for dusting top of mochi (optional) Variation: Substitute 2 teaspoons of vanilla extract for the chocolate chips to make vanilla-flavored mochi. Try it with a Matcha Truffle Filling (page 78) inside, if desired.
✔ Author(s): Kaori Becker
✔ Title: Mochi Magic: 50 Traditional and Modern Recipes for the Japanese Treat
✔ Rating : 4.8 out of 5 base on (240 reviews)
✔ ISBN-10: 1635862949
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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