Tasty Mochi Recipes: Delightful Sweet Mochi to Satisfy Your Sweet Tooth!

Table of contents :
Introduction
Mochi Recipes
Recipe 1: Beginner’s Mochi
Recipe 2: Matcha Mochi
Recipe 3: Blueberry Mochi
Recipe 4: Sweet Mochi with a Red Bean Filling
Recipe 5: Lemon Mochi
Recipe 6: Mango Mochi
Recipe 7: Strawberry Jell-O Mochi
Recipe 8: Chocolate Hazelnut Mochi
Recipe 9: Buttery Mochi
Recipe 10: Pumpkin Pie Mochi
Mochi Dessert Recipes
Recipe 11: Matcha Mochi Cupcakes
Recipe 12: Mochi Crunch Cookies
Recipe 13: Mochi Brownies
Recipe 14: Coconut Mochi Cake
Recipe 15: Coconut and Banana Mochi Muffins
Mochi Ice Cream Recipes
Recipe 16: Strawberry Mochi Ice Cream
Recipe 17: Cookies and Cream Mochi Ice Cream
Recipe 18: Mochi Ice Cream
Recipe 19: Mint Chocolate Chip Mochi Ice Cream
Recipe 20: Cookie Dough Mochi Ice Cream
Other Mochi Recipes
Recipe 21: Banana Mochi Bread
Recipe 22: Mochi Mini Chicken Nuggets
Recipe 23: Chocolaty Mochi Waffles
Recipe 24: Garlic Mochi Roll Puffs
Recipe 25: Mochi Pancakes
Author's Afterthoughts
Biography

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Tasty Mochi Recipes Delightful Sweet Mochi to Satisfy Your Sweet Tooth!

By: Layla Tacy

Copyright © 2021 by Layla Tacy

License Notes The content of this publication is protected by national and international copyright laws. Hence, you may not reproduce, edit, copy, print, or distribute any part of it, except with express permission of the author. The author also reserves the right not to be liable for any inference, assumption, or misinterpretation which might lead to any form of damage.

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Table of Contents Introduction Mochi Recipes Recipe 1: Beginner’s Mochi Recipe 2: Matcha Mochi Recipe 3: Blueberry Mochi Recipe 4: Sweet Mochi with a Red Bean Filling Recipe 5: Lemon Mochi Recipe 6: Mango Mochi Recipe 7: Strawberry Jell-O Mochi Recipe 8: Chocolate Hazelnut Mochi Recipe 9: Buttery Mochi Recipe 10: Pumpkin Pie Mochi Mochi Dessert Recipes Recipe 11: Matcha Mochi Cupcakes Recipe 12: Mochi Crunch Cookies Recipe 13: Mochi Brownies Recipe 14: Coconut Mochi Cake Recipe 15: Coconut and Banana Mochi Muffins Mochi Ice Cream Recipes Recipe 16: Strawberry Mochi Ice Cream Recipe 17: Cookies and Cream Mochi Ice Cream Recipe 18: Mochi Ice Cream Recipe 19: Mint Chocolate Chip Mochi Ice Cream Recipe 20: Cookie Dough Mochi Ice Cream

Other Mochi Recipes Recipe 21: Banana Mochi Bread Recipe 22: Mochi Mini Chicken Nuggets Recipe 23: Chocolaty Mochi Waffles Recipe 24: Garlic Mochi Roll Puffs Recipe 25: Mochi Pancakes Author's Afterthoughts Biography

Introduction

Japanese cuisine is the epitome of what some consider to be “authentic” and “traditional”, and with a peek into the history of Japanese cooking, you can see why. Many modern techniques in the West are derived from traditional Japanese methods. Cooking with a direct eye to flavor rather than appearance or health has been an essential part of Japanese cuisine since its inception; using simple ingredients and including as many seasonings as possible ensure all meals are deliciously flavorful. Mochi is an extremely popular Japanese staple, and one of the most widely eaten traditional Japanese foods. Mochi is made from tapioca flour, with or without added sugar. The rice cake is made into a square-shaped dish by rolling it between alternating hands to create a long rectangular shape, and then cutting it into small rectangles. The word “mochi” can also mean any kind of cake or pastry as well. Mochi is commonly served during the New Year’s season, and often as a gift at weddings. In Japanese culture, rice cakes are seen as symbols of longevity because of their low caloric content and high starchy content. In

this sense, mochi are thought to bring good fortune to those who eat them. I hope you enjoy these recipes! Now what are you waiting for? Get started reading Chapter 1 now! XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Mochi Recipes

Recipe 1: Beginner’s Mochi

This beginner’s mochi recipe is easy to create and can be made in the microwave. Yield: 8 to 10 pieces Cooking Time: 10 minutes List of Ingredients: 1 cup mochiko, sweet rice flour ¼ cup sugar 1 cup water Katakuriko (potato starch), for dusting XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Place the mochiko and the sugar in a bowl that is safe for microwave. Mix the two ingredients together until well combined. Step 2: Pour in the water and mix thoroughly. Cover the bowl with a plastic wrap. Step 3: Cook the mixture in your microwave on high for about 4 minutes. Remove the bowl from the microwave. Take the plastic wrap off and let

the mochi cool for several minutes. Step 4: Remove the mochi from the bowl and cut into pieces. Lightly dust the mochi with the katakuriko and serve.

Recipe 2: Matcha Mochi

Green tea, also known as Matcha, has become a popular flavor for a wide array of recipes. So it’s no surprise that we have included a matcha flavored mochi recipe. Yield: 9 to 11 pieces Cooking Time: 1 hour 20 minutes List of Ingredients: 15 ounces coconut milk 1 cup water 1 tsp. vanilla 2 cups sugar, granulated 1 tsp. baking powder 16 ounces mochiko flour 2 ½ tbsp. matcha powder Powder sugar XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Preheat oven to 350-degrees. Lightly coat the bottom of a 9x13inch pan with oil. Set to the side for the moment.

Step 2: Mix the coconut milk, vanilla, water and sugar together until well combined. The sugar should also be mostly dissolved. Step 3: Gradually stir in the mochiko and baking powder making sure to stir thoroughly. Step 4: Using a spatula, fold in the matcha powder. Once the powder is well incorporated, transfer the dough into the prepared pan from Step 1. Step 5: Place the pan in the oven and bake for about 60 minutes. Once the mochi is done, remove it from the oven and let cool for several minutes. Step 6: Cut the mochi into squares and serve. The mochi can be stored in the fridge for a day or two.

Recipe 3: Blueberry Mochi

With a flavor similar to blueberry muffins, this delicious mochi recipe will certainly give you a refreshing energy boost you need during the day. Yield: 14 to 18 pieces Cooking Time: 15 to 20 minutes List of Ingredients: 1 cup mochiko ¼ cup sugar, granulated ½ cup milk ½ tsp. salt ¼ cup unsalted butter, melted 1 cup blueberries, fresh Potato starch XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Combine the mochiko, sugar and salt together in a microwave-safe bowl. Add in the milk and butter and stir. Gently fold in the blueberries. Step 2: Microwave on high for 30 second intervals until the mochi is

almost translucent. Step 3: Transfer the dough onto a potato starch-covered surface. Spread the dough out. Use a knife to cut the dough into squares. Serve immediately.

Recipe 4: Sweet Mochi with a Red Bean Filling

This delicious sweet mochi recipe features a red bean filling and can be consumed as a snack or dessert. Yield: 18 to 20 pieces Cooking Time: 2 hours 15 minutes Filling List of Ingredients: ¾ cup granulated sugar 1 cup azuki beans, dried ¼ tsp. salt Dough List of Ingredients: 1 cup mochiko flour ¾ cup sugar 1 1/3 cups water Katakuriko (potato starch), for dusting XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Start by making the filling. Rinse the beans thoroughly before

placing them in a large pot and then fill the pot with enough water to cover the beans. Set the pot on the stove over the high heat and cook until boiling. Drain the water from the beans. Cover them once again with water and place back on the stove over the high heat. Once the water starts to boil, reduce heat and let it simmer for about 1 hour 30 minutes or until the beans are tender. Step 2: Drain the water from the tender beans and transfer them to a food processor. Pulse the beans until they turn into a smooth paste. Transfer the bean puree back into the pot. Stir in the salt and the sugar. Set the pot on the stove over medium low heat and cook while stirring. Continue to cook until the puree is thick, which should take about 15 minutes. Spread the paste along the bottom of a shallow, wide container. Chill in the fridge until the paste is cool and firm. Step 3: Make the dough by lining a cookie sheet with parchment paper. Place a generous amount of the katakuriko on the parchment paper in a heaping circle. Set to the side for the moment. Step 4: Place the mochiko flour in a bowl. Add the water and whisk until smooth. Transfer the mixture into a saucepan. Stir in the sugar until well combined. Step 5: Set the pan on the stove over medium heat. Cook the mixture, while stirring, until it becomes thick, smooth and shiny. This should take about 5 to 6 minutes. Step 6: Dust a knife with katakuriko. Use this knife to cut the mochi from Step 5 into 20 pieces. Use a rolling pin to flatten the pieces into a 2-inch square. Make sure to dust the pieces with katakuriko as you are flattening them. Step 7: Take a tbsp. of the bean paste and roll it into a ball. Place the bean paste ball in the middle of the mochi square. Stretch the dough up and around the bean paste, pinching the dough closed to seal the paste in. Roll the mochi to form a ball-like shape. Set the mochi ball on the parchmentline cookie sheet from Step 3. Step 8: Repeat Step 7 with the remaining mochi squares. Serve when ready or store in the fridge covered for up to 1 day.

Recipe 5: Lemon Mochi

Refreshing and sweet, this lemon mochi recipe is perfect for those summer days when you want a small snack. Yield: 10 to 13 pieces Cooking Time: 20 to 25 minutes List of Ingredients: 1 cup mochiko ¼ cup sugar, granulated 1 ¼ cups lukewarm water ¼ tsp. sea salt 1 tsp. lemon extract ¼ tsp. food color, yellow ½ cup starch, potato or corn XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: In a microwave-safe bowl, mix the mochiko, sugar, water and sea salt until well combined. Stir in the lemon extract and the food color. Step 2: Microwave the mixture on high for 2 minutes. Stir the dough for

several seconds before placing it back in the microwave and cooking for an additional 2 minutes. Step 3: Remove the dough from the microwave and transfer it to a flat surface generously dusted with the starch. Step 4: Roll or pat the dough out to a square shape. Use a knife to cut the dough into squares. If necessary, add more starch if the dough is too sticky. Step 5: Serve the mochi or store in the fridge for a day or two.

Recipe 6: Mango Mochi

This tropical-flavored mochi recipe is so simple you can make it in the microwave and takes a total of 30 minutes to make. Yield: 10 to 12 pieces Cooking Time: 25 to 30 minutes List of Ingredients: 1 ¼ cup passion fruit juice 1 ¼ cup mochiko flour (glutinous rice flour) Mangoes, cubed Cornstarch, for dusting XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Place the mochiko flour and the passion fruit juice in a microwave safe bowl. Mix until well combined. Cover the bowl with plastic wrap. Step 2: Place the bowl in the microwave and cook on high for 3 minutes. Step 3: Carefully remove the bowl from the microwave and pull the plastic wrap back. Stir the mixture for several seconds. Step 4: Place the plastic wrap back on the bowl and microwave on high for an additional 2 minutes.

Step 5: Carefully remove the bowl from the microwave and discard the plastic wrap. Step 6: Transfer the dough from the bowl to a cutting board dusted with the cornstarch. Let the dough cool on the cutting board for about a minute. Step 7: Lightly dust the top of the dough with cornstarch and, using your hands, form the dough into a log shape. Step 8: Loosely cover the dough with plastic wrap. This will help prevent it from drying out. Step 9: Using a knife, cut the log into 1 ½-inch pieces. Lay the pieces on the cutting board. Step 8: Set a mango cube in the middle of the dough piece. Bring the sides of the dough up and over the mango to cover, making sure to pinch the dough closed. Continue in this manner until all dough pieces have the mango filling. Step 9: Serve the mochi or store in the fridge for about a day.

Recipe 7: Strawberry Jell-O Mochi

This easy peasy mochi recipe is made with Jell-O mix, which means you can alter it and change the flavor by simply replacing the strawberry Jell-O mix with another flavour of your liking. Yield: 14 to 18 pieces Cooking Time: 20 to 25 minutes List of Ingredients: 1 cup mochiko 3 ounces (1 box) Jell-O, strawberry ½ cup sugar, granulated 1 tsp. vanilla 1 cup water, hot Starch, corn or potato XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Combine the mochiko, sugar, and Jell-O together in a microwavesafe bowl. Step 2: Pour in the hot water and vanilla. Stir until well combined. Loosely cover the bowl with plastic wrap.

Step 4: Cook the mixture in the microwave on high for about 1 minute. Lift up the plastic wrap and stir the mixture. Step 5: Repeat Step 4 until the mixture has become solid. This may take 4 or 5 times. Step 6: Line a cookie sheet with parchment paper. Dust generally with the desired starch. Lay the cooked mochi on the cookie sheet. Use your hands to press the mochi into a rectangle. Step 7: Use a knife to cut the mochi into squares. Roll the mochi in balllike shapes and serve.

Recipe 8: Chocolate Hazelnut Mochi

This delicious mochi recipe uses chocolate hazelnut spread, such as Nutella, for the filling. Yield: 13 to 15 pieces Cooking Time: 1 hour List of Ingredients: 1 can coconut milk 8 ounces mochiko flour ½ cup granulated sugar ¼ cup water 1 tbsp. vanilla extra 16 ounces chocolate hazelnut spread Katakuriko, for dusting XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Mix the coconut milk, mochiko flour, sugar, water and vanilla until well combined. The mixture should have a homogenous batter like texture. Step 2: Transfer the batter into a casserole dish that has been lightly

greased. Place the batter evenly in the dish. Place the dish in the microwave and cook on high for 1 minute. Step 3: Stir the dough before placing it back in the microwave and cooking for another minute. Continue in this manner until the dough becomes translucent. Once the dough is translucent, transfer it to a cutting board that has been dusted with katakuriko. Step 4: Use your hand to evenly spread the dough. Cut the dough into 13 to 15 equal pieces. Dust the pieces with katakuriko. This will help it to prevent sticking. Step 5: Using your hands, roll each piece of dough into a ball and then flatten to a 3 to 3 ½-inch diameter disk. Step 6: Place 1 1/2 tbsp. of the hazelnut spread in the center of each dough disk. Stretch the dough up and over the dollop of the hazelnut spread and pinch the dough closed. Step 7: Store the mochi in the fridge for up to a day or serve immediately.

Recipe 9: Buttery Mochi

This sweet and chewy mochi recipe is simple yet delicious and makes a great take-along treat. Yield: 9 to 11 pieces Cooking Time: 1 hour 30 minutes List of Ingredients: 16 ounces mochiko 2 ¼ cup granulated sugar 1/3 cup unsalted butter. Softened 4 large eggs, room temperature 2 tsp. baking powder 1 tsp. vanilla 5 ounces coconut milk 12 ounces evaporated milk XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Preheat the oven to 350-degrees. Next, prepare 9x13 baking dish by lightly spraying the bottom with non-stick cooking spray. Step 2: Place the butter and sugar in a bowl and cream together until

smooth. Add the eggs, one at a time, followed by the vanilla. Step 3: Stir in the coconut milk and the evaporated milk till well combined. Step 4: Add the baking powder and stir until evenly distributed throughout the mixture. Mix in the mochiko. Step 5: Spread the batter into the prepared baking dish from Step 1. Bake the mochi in the oven for about 60 minutes. Step 6: Once the mochi is done, remove from the oven and let it cool to room temperature before cutting into squares and serving.

Recipe 10: Pumpkin Pie Mochi

This mochi recipe features the favorite fall taste of pumpkin pie and can be enjoyed at any time during the year. Yield: 8 Cooking Time: 1 hour 20 minutes List of Ingredients: 1 stick unsalted butter, melted 2 large eggs 15 ounces pumpkin puree 7 ounces condensed milk 1 tsp. vanilla extract 1 ½ cups mochiko ¾ cup sugar, granulated 1 tsp. baking powder 1/8 tsp. clove 1/8 tsp. nutmeg ¼ tsp. ginger ¼ tsp. cinnamon XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Preheat your oven to 350-degrees and lightly grease the bottom of a 9x9-inch pan. Set the pan to the side for the moment. Step 2: In a bowl, whisk together your dry ingredients. Set to the side. Step 3: In a separate bowl, combine the wet ingredients until well mixed. Step 4: Gradually stir the dry ingredients into the wet ingredients and mix until well combined. Transfer this mixture into the prepared pan from Step 1 and spread it evenly into the pan. Step 5: Place the pan in the preheated oven and then bake for 50 to 60 minutes. After the allotted time, remove the pan from the oven and let it cool before cutting and serving the mochi.

Mochi Dessert Recipes

Recipe 11: Matcha Mochi Cupcakes

If you love green tea, then you need to try these delicious matcha mochi cupcakes, which don’t require any icing or frosting. Serving: 18 to 20 cupcakes Total Time: 45 minutes to 1 hour List of Ingredients: 16 ounces mochiko 2 tsp. baking powder 2 tbsp. matcha powder 1 ½ cups sugar, granulated 1 tsp. vanilla 12 ounces evaporated milk ½ cup vegetable oil 14 cup sour cream 2 large eggs, room temperature XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: First, preheat oven to 375-degrees. Line a cupcake tin with liners. Set to the side. Step 2: Next, in a large bowl, sift all the dry ingredients together. In a

separate bowl, whisk all the wet ingredients together. Step 3: Gradually mix the dry ingredients into the wet ingredients until well combined. Step 4: Fill each cupcake liner about ¾ full with the batter. Place the cupcakes in the oven and bake for 25 minutes. Step 5: Remove the cupcake tin from the oven and let cool for a few minutes. Carefully pull each cupcake, with the liner attached, out of the tin. Allow to cool on a wire rack before serving.

Recipe 12: Mochi Crunch Cookies

While this recipe doesn’t use the traditional mochi, it does use a premade mochi crunch, as well as rice krispies cereal for fun and crunchy cookie. Yield: 12 to 24 cookies Cooking Time: 40 to 45 minutes List of Ingredients: 1 cup brown sugar, packed 1 ½ cups unsalted butter, softened 2 tsp. vanilla 1 large egg, room temperature 1 tbsp. soy sauce 3 cups flour, all-purpose 1 ½ tsp. baking soda 1 ¾ cups rice krispies cereal 1 ½ cups mochi crunch, crushed 1 cup chocolate chips XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Preheat the oven to 350-degrees. Lightly spray the bottom of a

cookie sheet with non-stick cooking spray. Set to the side for the moment. Step 2: Cream the brown sugar and butter together until smooth. Stir in the egg and soy sauce, followed by the vanilla. Step 3: In a small bowl, sift together the flour and baking soda. Gradually add this mixture into the butter mixture from Step 2. Step 4: Fold in the mochi crunch, rice krispies and chocolate chips. Step 5: Roll the cookie dough into 1-inch balls and place them on the prepared cookie sheet. Step 6: Bake the cookies for about 10 minutes.

Recipe 13: Mochi Brownies

This delicious recipe combines mochi with chocolaty brownies for a oneof-a-kind treat. Yield: 9 squares Cooking Time: Mochi List of Ingredients: ½ cup glutinous rice flour 3 tbsp. granulated sugar 2/3 cup water 1 tbsp. vegetable oil 1 tbsp. flour, for dusting Brownie List of Ingredients: 10 ½ tbsp. unsalted butter ¼ cup semi-sweet chocolate ½ cup brown sugar, packed ½ cup granulated sugar 2 tbsp. unsweetened cocoa powder 3 eggs, medium-sized

1 ¼ tsp. vanilla ¼ tsp. salt ½ cup flour, all-purpose XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Start by making the mochi. Whisk the water, rice flour and sugar together in your microwave-safe bowl. Cover the bowl with plastic wrap and cook in the microwave on high for 1 minute. Take the bowl out and stir. Cook for another minute before stirring the mixture again. Do this for a total of 4 to 5 times. Step 2: Stir in the vegetable oil until well incorporated. Set the bowl to the side to completely cool. Step 3: Preheat the oven to 350-degrees F and line a 9x9-inch baking dish/tray (depending on what you have in your cupboard) with parchment paper to make cleaning up easier. Set to the side. Step 4: Place the semi-sweet chocolate and butter in your microwave-safe bowl. Cook on high heat for 30 second intervals and then stirring after each interval until completely melted and smooth. Step 5: Stir in the brown sugar, sugar, eggs, cocoa powder, vanilla, eggs and salt. Keep stirring until well combined. Add the flour and stir until thoroughly mixed into the batter. Step 6: Transfer the batter into the baking dish prepared. Make sure to spread the batter evenly. Drop the mochi dough on top of the brownie batter. These dollops of dough should be placed evenly throughout the batter. Step 7: Using a spoon, press the mochi dough dollops into the batter to cover them completely. Step 8: Place the pan in the preheated oven and bake for about 30 minutes. Once a skewer inserted into the middle of the brownies comes out clean, you know they are done. Step 9: Remove the pan from the oven and let the brownies cool completely before cutting and serving.

Recipe 14: Coconut Mochi Cake

This delicious coconut mochi cake is filled with sweet red bean for that traditional Japanese mochi flavor. Yield: 12 large squares Cooking Time: 1 hour 40 minutes + 2 hours to cool List of Ingredients: 16 ounces mochiko 2 ½ cups sugar, granulated ¼ tsp. sea salt 2 tsp. baking powder 2 14-ounce cans coconut milk, unsweetened 5 large eggs 4 tbsp. butter, unsalted and melted ½ tsp. coconut extract 1 tsp. vanilla 16 ounces red bean paste, sweetened XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Move the rack in the oven to the middle position. Turn the oven to

350-degrees and let preheat. Step 2: In a large bowl, sift the mochiko, sugar, salt and baking powder together in a large bowl. Step 3: In the second bowl, whisk the eggs, coconut milk, butter, vanilla and coconut extra together until well blended. Combine the dry mixture with the wet mixture until well combined. Step 4: Transfer the batter into a 9x13-inch baking pan. Use the back of a butter knife to smooth and even out the batter. Step 5: Bake the cake in the oven for about 1 hour and 30 minutes. When done, remove the cake from the oven and let cool completely on a wire rack for about 2 hours. Step 6: Carefully remove the cooled cake from the oven. Carefully split the cake in half horizontally. Step 7: Spread the red bean paste evenly on the top of the cake that has been cut. Position the other half of the cake on top. Step 8: Cut the cake into squares before serving.

Recipe 15: Coconut and Banana Mochi Muffins

Muffins make a great grab-and-go meal or as an after-school snack. Yield: 6 to 12 muffins Cooking Time: 35 to 45 minutes List of Ingredients: 1 extremely ripe banana, peeled and mashed 2 large eggs, room temperature 4 tbsp. unsalted butter, melted ¼ cup milk 1 cup mochiko ½ cup sugar, granulated 1 tsp. baking powder ¼ cup coconut flakes, sweetened ¼ cup chopped walnuts, optional XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Preheat oven to 350 degrees. Place cupcake liners in the muffin tin

and set to the side for the moment. Step 2: Place the banana in a bowl and mash with a spoon until smooth. Set the bowl to the side. Step 3: In a small bowl, whisk the eggs until they are smooth. Dump this mixture into the bowl with the mashed bananas. Mix until well combined. Step 4: Stir in the milk and the melted butter. Set the bowl to the side for the moment. Step 5: Sift together the mochiko, sugar and baking powder into a large bowl. Gradually stir in the wet ingredient mixture until well combined. Fold in the coconut and nuts until well mixed. Step 6: Divide the batter between the muffin cups, filling them about ¾ of the way filled. Bake the muffins in the oven for about 25 minutes. Step 7: Remove the muffins from the oven and let cool before removing them from the muffin tin.

Mochi Ice Cream Recipes

Recipe 16: Strawberry Mochi Ice Cream

This one is my personal favourite since I love strawberries. The Strawberry Mochi Ice Cream is delicious and refreshing. Yield: Cooking Time: 25 to 35 minutes List of Ingredients: ¾ cup mochiko ¼ cup granulated sugar ¾ cup water Corn starch Red food coloring Ice cream, strawberry XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake tin. Place the cupcake tin in the freezer while you work on the remaining steps.

Step 2: Mix the mochiko and the sugar together in a microwave-safe bowl until well combined. Add the water and stir until the mixture is smooth. Stir in the red food coloring, one drop at a time, until you achieve a strawberry pink color. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing this until the mixture becomes almost translucent. Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface. Step 5: Flatten the mochi out before transferring it to the fridge for 10 to 15 minutes. Step 6: Cut the mochi into circles. Lay a ball of ice cream in the center of each mochi circle. Pull the mochi dough up and over the ball, sealing it inside the mochi dough. Step 7: Serve the mochi ice cream immediately or store in the freezer for a few hours.

Recipe 17: Cookies and Cream Mochi Ice Cream

Cookies and cream is a fun flavor combination that is typically achieved with the help of a chocolate sandwich cookie with a vanilla cream filling. Yield: 12 to 14 ice cream balls Cooking Time: 35 minutes List of Ingredients: ¾ cup mochiko ¼ cup granulated sugar ¾ cup water Corn starch Ice cream, cookies and cream Oreo cookies, finely crushed XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake tin. Place the cupcake tin in the freezer while you work on the remaining

steps. Step 2: Mix the mochiko and the sugar together in a microwave-safe bowl until well combined. Stir in the water. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing this until the mixture becomes almost translucent. Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface. Step 5: Flatten the mochi out with a rolling pin. Transfer the parchment paper with the flatten mochi on it to the fridge and chill for 10 minutes. Step 6: Cut the mochi into circles. Lay a ball of ice cream in the center of each mochi circle. Pull the mochi dough up and over the ball, sealing it inside the mochi dough. Step 7: Press some crushed Oreo cookies into the top of each mochi ice cream ball. Serve the mochi ice cream immediately or store in the freezer for a few hours.

Recipe 18: Mochi Ice Cream

This simple mochi ice cream recipe can be made with your favorite flavors of ice cream for a fun and unique taste. Yield: 12 pieces Cooking Time: 35 to 45 minutes List of Ingredients: ¾ cup mochiko ¾ cup water ¼ cup granulated sugar ½ cup corn starch or potato starch Ice cream XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake tin. Place the cupcake tin in the freezer while you work on the remaining steps. Step 2: Once the ice cream balls have frozen, start making the mochi. Mix

the mochiko and the sugar together in a microwave-safe bowl until well combined. Stir in the water. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing this until the mixture becomes almost translucent. Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface. Step 5: Flatten the mochi out with a rolling pin. Transfer the parchment paper with the flatten mochi on it to the fridge and chill for 15 minutes. Step 6: Remove the mochi from the fridge and cut into circles. Lay the circles on a parchment paper covered surface. Step 7: Place a frozen ice cream ball in the middle of the circle. Pull and stretch the edges of mochi up and over top the ice cream ball, pinching the mochi to seal the ball inside. Step 8: Serve the mochi ice cream immediately or store in the freezer for a few hours.

Recipe 19: Mint Chocolate Chip Mochi Ice Cream

Mint and chocolate are a classic flavor combination so it’s only natural that we make mochi ice cream out of it! Yield: 10 to 12 ice cream balls Cooking Time: 30 to 35 minutes List of Ingredients: ¾ cup mochiko ¼ cup granulated sugar ¾ cup water Corn starch Green food coloring Ice cream, mint chocolate chip Mini chocolate chips XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake

tin. Place the cupcake tin in the freezer while you work on the remaining steps. Step 2: Mix the mochiko and the sugar together in a microwave-safe bowl until well combined. Add the water and stir until the mixture is smooth. Stir in the green food coloring, one drop at a time, until you achieve a nice mint green color. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing this until the mixture becomes almost translucent. Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface. Step 5: Flatten the mochi out before transferring it to the fridge for 10 to 15 minutes. Step 6: Cut the mochi into circles. Lay a ball of ice cream in the center of each mochi circle. Pull the mochi dough up and over the ball, sealing it inside the mochi dough. Press a few of the mini chocolate chips on top of each mochi ball. Step 7: Serve the mochi ice cream immediately or store in the freezer for a few hours.

Recipe 20: Cookie Dough Mochi Ice Cream

Cookie Dough and Mochi. What a wonderful flavor combination that is perfect for those hot summer days. Yield: 8 to 10 ice cream balls Cooking Time: 20 to 30 minutes List of Ingredients: ¾ cup mochiko ¼ cup granulated sugar ¾ cup water Corn starch Ice cream, chocolate chip cookie dough XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Line a cupcake tin with cupcake liners. Using an ice cream scoop, scoop out small balls of the ice cream and place them in the lined cupcake tin. Place the cupcake tin in the freezer while you work on the remaining steps. Step 2: Mix the mochiko and the sugar together in a microwave-safe bowl

until well combined. Stir in the water. Step 3: Cook the mixture in the microwave on high for 1 minute. Stir the mixture and cook for 30 more seconds before stirring again. Keep doing this until the mixture becomes almost translucent. Step 4: Cover a flat surface with parchment paper before dusting it with potato starch. Transfer the mochi to the starch-covered surface. Step 5: Flatten the mochi out with a rolling pin. Transfer the parchment paper with the flatten mochi on it to the fridge and chill for 15 minutes. Step 6: Cut the mochi into circles. Lay a ball of ice cream in the center of each mochi circle. Pull the mochi dough up and over the ball, sealing it inside the mochi dough. Step 7: Serve the mochi ice cream immediately or store in the freezer for a few hours.

Other Mochi Recipes

Recipe 21: Banana Mochi Bread

Combining mochi with banana bread, this delicious recipe is not only super soft, it is gluten-free as well. Yield: 4 loafs Cooking Time: 1 hour 30 minutes List of Ingredients: 16 ounces mochiko 1 cup Bisquick baking powder 4 tsp. cinnamon 4 tsp. baking soda 1 tsp. salt 2 cups granulated sugar 1 ½ cup vegetable oil 3 tsp. vanilla 5 large eggs, room temperature 3 cups extremely ripe bananas, mashed 1 cup chopped walnuts XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation:

Step 1: Preheat oven to 350-degrees. Lightly grease 4 8 1/2x 4 ½ inch loaf pans. Set them to the side for the moment. Step 2: In a large bowl, mix the mochiko, bisquick, cinnamon, baking soda, sugar and salt together until well combined. Step 3: Add the eggs, one at a time, followed by the milk. Stir to combine. Fold in the mashed bananas and the chopped nut. Step 4: Divide the batter between the four prepared loaf pans from Step 1. Let the batter sit for about 5 minutes. Step 5: Bake the loaf pans in the preheated oven for about an hour. Once a toothpick inserted in the middle has come out clean, remove the loafs from the oven. Step 6: Let the bread cool completely before cutting and serving.

Recipe 22: Mochi Mini Chicken Nuggets

These bite-sized nuggets are crispy and perfect as an appetizer, snack or for the little ones. Yield: 20 to 30 pieces, depending on how big you cut the chicken Cooking Time: 20 to 25 minutes + overnight to marinate List of Ingredients: 2 pounds chicken breast, boneless and skinless ½ cup mochiko ½ cup starch, potato or corn ½ cup sugar, granulated ½ cup soy sauce 1 tsp. salt 4 large eggs, slightly beaten 1 chive, diced 4 garlic cloves, minced 5 Spice XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation:

Step 1: Dice the chicken breasts into small pieces. Set the chicken to the side for the moment. Step 2: Mix all the remaining ingredients, except for the 5 spice, in a microwave-safe bowl. Place the chicken pieces from Step 1 into the bowl and stir until well coated. Cover the bowl and place in the fridge to let the chicken marinate overnight. Step 3: When ready to cook, deep fry the chicken pieces in 350-degree oil. Fry until crispy and brown. Remove the fried pieces from the oil and let it drain on a paper towel-covered plate. Lightly dust the pieces with 5 spice if desired.

Recipe 23: Chocolaty Mochi Waffles

Breakfast has just gotten better with this mochi waffle recipe filled to the brim with chocolate. You can even turn them into a dessert by topping them with ice cream. Yield: 6 to 8 waffles Cooking Time: 30 to 35 minutes List of Ingredients: ½ cup + 1 cup mochiko ½ cup water 2/3 cup brown sugar, packed 2 tbsp. coconut flower ¼ cup cocoa powder, dark 1 ½ tsp. baking powder ½ tsp. salt 2 tbsp. coconut oil 1 cup almond milk 2 large eggs, room temperature 2 tsp. vanilla 2/3 cup chocolate chips, any type

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Preparation: Step 1: Mix ½ cup of mochiko with the water in your microwave-safe bowl and then place the bowl in the microwave and cook on high for 30 seconds. Stir the mixture before cooking on high for an additional 30 seconds. Take the bowl from the microwave and set to the side for the moment. Step 2: In a large mixing bowl, combine the remaining 1 cup of mochiko with the brown sugar, cocoa powder, coconut flour, salt and baking soda until well mixed. Step 3: Add the mochiko mixture from Step 1, along with the oil, eggs, vanilla and milk. Beat the mixture until it is smooth. Fold in the chocolate chips. Step 4: Preheat the waffle iron and back the mochi waffle batter as you normally would. Serve the waffles warm with your favorite topping.

Recipe 24: Garlic Mochi Roll Puffs

This gluten-free recipe is perfect as an appetizer or when you want a filling snack. Yield: 10 to 12 puffs Cooking Time: 20 to 22 minutes List of Ingredients: 1 package mochi 3 tbsp. gluten-free butter, melted 1 tsp. basil, dried 1 ½ tsp. garlic powder XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Lay the mochi out on a flat package. Cut into 1-inch squares. Following the directions on the package, bake accordingly. Step 2: While the mochi is baking, combine the melted butter, basil and garlic together until well combined. Step 3: Remove the baked mochi from the oven. Use a pastry brush to coat the mochi in the butter mixture from Step 2. Serve the mochi while still

warm.

Recipe 25: Mochi Pancakes

Another traditional breakfast food made better with mochiko, these mochi pancakes taste amazing when topped with maple syrup, powdered sugar or whipped cream. Yield: 6 to 8 pancakes Cooking Time: 20 to 30 minutes List of Ingredients: ¾ cup mochiko ¾ cup flour, all-purpose 4 tsp. baking powder 3 tbsp. sugar, granulated 1/8 tsp. salt 2 large eggs, room temperature 1 ½ tsp. vanilla 1 cup milk ¼ cup vegetable oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Step 1: Sift together the mochiko, all-purpose flour, sugar, salt and baking

soda. Stir in the eggs, one at time, followed by the vanilla, milk and vegetable oil. Step 2: Preheat and butter the skillet or griddle. Cook the pancake batter as you normally would. Step 3: Serve the pancakes warm with your favorite topping.

Author's Afterthoughts

I can’t appreciate you enough for spending your precious time reading my book. If there is anything that gladdens an author’s heart, it is that his or her work be read. And I am extremely joyous that my labor and the hours put into making this publication a reality didn’t go to waste. Another thing that gladdens an author’s heart is feedback because every comment from the good people who read one’s book matters a great deal in helping you become better at what you do. This is why I wouldn’t shy away from reading your thoughts and comments about what you have read in this publication. Do you think it is good enough? Do you think it could be better? Please keep the feedback coming in, I won’t hesitate to read any of them!!! Thanks! Layla Tacy

Biography Climbing up the ladder from a young girl who loved to experiment with food items in her mother’s cottage kitchen at the tender age of 7, to changing cooking from what it was to what it should be; Layla has more than made a name for herself, but she has created a dynasty for herself in the cooking world. With more than twenty-five years in the culinary world, Layla has grown to be an authority with her influence spreading all over different high-class hotels and restaurants in and around Kansas City, such as Hilton President Kansas City, The Fountaine hotel, and Embassy Suites. After working as a chef in different establishments, Layla moved on to become a chef-trainer to several up-and-coming chefs. Currently, she has graduated more than 200 trainees at her Chef School and presently has about 150 graduates in her school.