Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!). I made this easy version so that I can make it anytime I want. Adapted from aohmc.blogspot.com. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. This is one of my favorite childhood desserts from Beijing, China. - Place doughs on baking tray lined with parchment paper. Korean Mochi bread is done!! Most of the ingredients can be purchased in the Asian Grocery stores. Pre-heat the oven to 180 degree Celsius. In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar. If you want very chewy mochi bread, omit egg and bread flour use 100% glutinous rice flour. STEPS OF PREPARATON. Mix the glutinous rice flour, sugar, oil, and water in a medium bowl together. While mixing with a spoon or small stiff spatula, pour in the boiling water. 37.1 g Servings 8 Do you have a website or cooking blog? These are the Korean Mochi bread !! Recipe can be multiplied, but I usually just make a small batch. Cool the mochi roll before cutting. Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave. Because the sugar will dissolve with the moisture in the mochi, making it super sticky. See recipes for Korean Mochi Bread (Cheesy flavour) too. Separate the balls with greased scissors, or with chopsticks =P. Gather to form a soft dough. Whisk until well blended. Enter a recipe name, ingredient, keyword... 1 can red bean paste or koshian or kobashian, 1/2 cup ground almond meal or soybean meal or peanut meal. Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. While mixing with a spoon or small stiff spatula, pour in the boiling water. Keyingredient.com is a free cooking website. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. Shape into round balls. https://www.keyingredient.com/recipes/10571192/asian-mochi-rolls Spray a 6x8-inch microwaveable container with no-stick cooking oil. * bread flour make the glutinous rice flour less springy and it is optional if you are looking for gluten free recipes. Don't burn yourself! Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =). 12 %, (can be mochiko, but I used a Thai brand). Sticky, chewy mochi Taiwanese/Japanese style. ). Place 1/2 cup of almond meal on a cutting board. - Divide dough into 8 ~ 10 equal portions. While the mochi is still warm, start kneading. It will be much chewier. 8 homemade recipes for mochi bread from the biggest global cooking community!
Join us and discover thousands of recipes from international cuisines. Find more useful information here. It is gluten-free and scrumptious end to any meal or it even makes a great snack after school. In a pot, place milk, vegetable oil, light soya sauce and salt. Bring to boil. Mix sweet rice … Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway! All you need is a microwave! You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Do not add sugar to the coating! Knead for about 7~10 minutes, or to the consistency (chewiness) you want. Korean mochi bread Ingredients: (makes 9 bread buns) 250g (1 packet) mochi bread flour mix 1 egg 70ml water Method: - Mix flour, egg and water in a mixing bowl. Preparation time 30mins Pour 1/2 of the batter in the container. While the mochi is warm, place mochi on the top of almond powder. Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Cooking time 35mins Microwave on high for 2 to 3 minutes or until the batter turns clear, solid, and there is no white liquid spots. Cooking Styles - Everyday Cooking Styles - healthy - international cuisine - gluten free - Lunar New Year. Roll each portions into a 42grams small balls. Powered by Brandeploy
Storage in a tight covered plastic container before serving. Place about 1/4 cup red bean paste on the top of mochi, flatten with the back of a spoon, and roll. Chewy Korean Mochi bread Recipe adapted from a fb friend - Pheony I make 12 pieces from this recipe Ingredients : 200g Korean Mochi bread premix 50g bread/high protein flour 5g milk powder (I replace this with Parmesan cheese) 90g whole egg 65g milk 50g corn oil 5g … Total Carbohydrate