Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, glutinous rice (mochi) cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Glutinous Rice (Mochi) Cake. Very easy to make, and chewy like mochi. also not too sweet. You can add fresh fruits/chopped nuts/dried fruits or chocolate chips to the batter.
Glutinous Rice (Mochi) Cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Glutinous Rice (Mochi) Cake is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have glutinous rice (mochi) cake using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Glutinous Rice (Mochi) Cake:
- Prepare 160 gr glutinous rice flour
- Get 1 tsp baking powder
- Take 1 egg
- Make ready 40 gr icing sugar
- Get 30 ml coconut oil
- Take 145 ml milk
- Take 1 tsp baking powder
- Take 50 gr chocolate chips
Mmm, I just love the bouncy texture of mochi. I mean, it looks kind of like a piece of cake, but you bite in to it and… yum. Some people like to add shredded coconut on the top of their butter mochi, but I. Mochi is a Japanese rice cake that is made from steamed white rice or glutinous rice.
Instructions to make Glutinous Rice (Mochi) Cake:
- Sift glutinous rice and baking powder.
- Mix egg, icing sugar, oil, milk, vanilla essence until combined. Add in flour and baking powder, combine until there is no lump. Add in chocolate chips or fresh fruits
- Bake 180 degree celcius,35 minutes.
- Optional: Sprinkle icing sugar on top before serving
It can also be made from steamed brown rice. Alone, mochi is a staple food in Japanese cuisine, but it also acts as an important ingredient in many Japanese foods such as desserts, soups (both savory and dessert. I loved all chewy glutinous Asian desserts such as mochi, tong yuen and tapioca, and sweet rice cake was no exception! Typically we would buy pre-made rice cake at the store and pan fry it after dipping it in egg. My grandma knew how to make the steamed version from scratch, and I always loved it when.
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