White Microwave Mochi makes 7-8 pieces
Ingredients: ● 1 cup mochiko flour ● 1 cup water ● 1/2 cup sugar
● For dusting and shaping mochi: ½ cup cornstarch or potato starch
Optional flavorings: 1 tsp matcha for matcha mochi OR 1 tsp rosewater plus 1 drop red food coloring for rosewater mochi
Optional fillings: ● Nutella, refrigerate the jar for 1 hour before using ● Sweet red bean paste in a bag (buy at Japanese or Asian store) ● Fresh sliced fruit ● Peanut butter ● Chocolate chips (white and/or semi-sweet)
Directions:
1. Mix all ingredients together well, and put in a medium-size microwaveable bowl( glass or ceramic bowl works). If adding matcha or another flavoring powder, make sure to mix it thoroughly with the mochiko flour before adding the wet ingredients.
2. Microwave the bowl, uncovered, on high for 2 minutes. Stir the mixture thoroughly with a rice paddle or spatula.
3. Microwave the mixture again for another 2 minutes. Meanwhile, dust your cutting board with about ¼ cup of cornstarch or potato starch. Mix the mochi in the bowl thoroughly, and scoop the mochi mixture out in one mass, laying it onto your starch-covered board. Let the mochi cool for 5 minutes. Cover your hands with starch and then carefully reach under the mochi, and flip the whole mass onto the other side. This is to make sure the mochi is completely covered with starch.
4. Form the mochi into a 3-inch wide log. Pinch off golf-ball size pieces using your left hand to pinch and your right hand to pull the mochi away from the log. Pinch off the entire log into 7 or 8 equal-size pieces. 5. Working one at a time, fill each mochi with 1 tsp of a filling of your choice, and pinch in the middle, over the filling, at the 3 and 9 o’clock positions, then the 12 and 6 o’clock positions, and then pinch the rest of the mochi into the center, above the filling. 6. Make sure the mochi is well-sealed, flip the mochi over and round it out with your hands. Brush off the mochi with a pastry brush if desired.
7. Put the mochi into a cupcake liner if desired, or leave on the plate.
Baked Mochi Donuts Makes 6 donuts (recipe can be doubled or tripled)
Ingredients: ● 2 eggs ● 1.5 tablespoon sugar ● 2 tablespoon honey ● 2 tablespoon yogurt ● ⅓ cup milk ● 1 teaspoon vanilla extract ● 1 cup mochiko ● 1 teaspoon baking powder ● 3 tablespoon butter
Tools: ● Donut pan for baking
Directions: 1. Start by preheating the oven to 350℉. 2. In large bowl, mix eggs, sugar and honey. 3. Add yogurt, milk, and vanilla extract, then mix again. 4. Sift together the mochiko and the baking powder. 5. Finally, add melted butter and mix one more time. 6. Spray oil into each mold of the donut pan. 7. Pour the batter into the donut baking pan. 8. Bake in a preheated oven on 350℉ for 17-20 minutes.
Matcha Donut Glaze (makes enough glaze for 10 donuts)
Ingredients: -2 tbsp unsalted butter, melted -1.25 cup powdered sugar -1 teaspoon matcha -2 tbsp half and half -¼ cup white chocolate chips
Directions: 1. Melt the butter white chocolate chips in the microwave for 30 seconds and stir until fully melted. If it is not yet melted, give it another 10 seconds and stir thoroughly. 2. Sift together the powdered sugar and matcha powder. 3. Add the half and half and the sifted sugar and matcha powder into the melted butter and stir vigorously with a whisk until no lumps remain (using a food processor if this part is difficult and there are a lot of lumps) 4. Enjoy! Donuts must be cooled to room temperature before glazing, and the glaze must be slightly warm and liquidy. If the donuts are too hot while glazing, the glaze will drip off, and if the glaze is too cold, it will not stick to the donut. Make sure the donut is cool and the glaze is warm.
Ingredients List
● 1 box mochiko flour (1lb) ● ¾ cup sugar ● ¼ cup white chocolate chips (I prefer Ghiradelli) ● 5 tbsp unsalted butter ● 1.25 cup powdered sugar ● 1 teaspoon matcha ● 2 tbsp half and half ● 2 eggs ● 2 tbsp yogurt ● 2 tbsp honey ● ⅓ cup milk ● 1 teaspoon vanilla extract ● Spray oil for baking pan (or use vegetable oil dipped on a napkin) ● 1 teaspoon baking powder ● ½ cup corn starch (or Katakuriko, which is Japanese potato starch) ● Nutella, refrigerate the jar for 1 hour before using ● Sweet red bean paste in a bag (Shirakiku is a brand I use, or any Japanese brand. I buy this paste at the Japanese or Asian store) ● Strawberries (7 medium/large ones)
*Note: if you don’t like either red bean paste or nutella, you don’t need to buy both. Both are delicious paired with fresh strawberry. You can choose either nutella or sweet red bean paste.
Equipment: ● Donut baking pan ● Medium cutting board ● Pastry brush (optional, but recommended, for brushing starch from mochi) ● Edible markers (fun for decorating mochi, if you are learning with kids)