Guest guest Posted June 27, 2003 Report Share Posted June 27, 2003 First, here is an ad for a Mochi Maker. http://www.i-clipse.com/detail.asp?PRODUCT_ID=BS-DAC55 Next, a recipe for mochi (rice cakes). 1 lb mochiko sweet rice flour 2 (3.00 ounces) packages apricot gelatin 1 (12.00 ounces) can apricot nectar 12 ounces water 1 1/4 cups sugar katakuiko, for sprinkling (potato starch) 1. Combine all ingredients except katakuiko and mix thoroughly with whisk or spoon. 2. pour into a 9x13 " greased pan. 3. Cover tightly with foil and bake at 350F for 55 minutes. 4. Cool with cover on for 15 minutes. 5. Remove Foil and cool for several hours before cutting with a plastic knife. 6. Coat with potato starch. And finally, why not? Mochi waffles! Mochi Waffles I learned this recipe from Miriam Kaye, a brilliant cook and artist. Mochi is a Japanese food, made by pounding glutinous rice to a paste, then drying it in slabs. These are then cooked on a griddle until they are crisp on the outside and really gluey on the inside, and are served wrapped in a strip of nori (dried seaweed). You can find them at carts in the Ginza (Tokyo's main shopping district) after dark. Japanese mochi is made of white rice, but American health-food mochi is made with brown rice, and sometimes raisins and cinnamon. The main (only?) U.S. manufacturer is in Berkeley, California (of course). Mochi cooked by this recipe turns out fluffier and less gluey than by the Japanese method. Ingredients 1 piece of mochi, about half the area of your waffle iron American style toppings: butter, sugar and cinnamon, maple syrup or Japanese style accompaniments: seaweed, pickles, dried squid, etc. Procedure Heat up your waffle iron. Put mochi in the middle and close. Cook until browned. It will expand quite a bit. Feeds one or more, depending on the size of your waffle iron. -0----- Note: you can bake them up crispy all through, as my son prefers them. You can also buy Mochi at many stores; look for it in a refrigerated ethnic foods section. It comes in hard slabs you then bake up to light, crisp snacks. On Friday, June 27, 2003, at 07:12 AM, wrote: > Message: 4 > Thu, 26 Jun 2003 17:42:52 -0000 > " canadianmade4u " <canadianmade4u > Hello again; > > I would like to know if anyone knows of a recipe , where I am able to > make puffed rice cakes like Quaker Oats make? > > I " ve been searching for hours on the net and haven't been able to > find anything. > > Hope your day is going well. > > Thanks!!! > > Irene Marie > (canadianmade4u) > " Reason contents me. " --Graham family motto Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2003 Report Share Posted June 27, 2003 Hello there; So does this turn out just like those puffed rice cakes that you buy from Quakers, you know, just like those mini rice cakes and they also sell the bigger round ones and are dry and crisp? Thanks for your recipes. Irene Marie canadianmade4u --- The Stewarts <stews9 wrote: > First, here is an ad for a Mochi Maker. > > http://www.i-clipse.com/detail.asp?PRODUCT_ID=BS-DAC55 > > Next, a recipe for mochi (rice cakes). > > 1 lb mochiko sweet rice flour > 2 (3.00 ounces) packages apricot gelatin > 1 (12.00 ounces) can apricot nectar > 12 ounces water > 1 1/4 cups sugar > katakuiko, for sprinkling (potato starch) > 1. Combine all ingredients except katakuiko and mix > thoroughly with whisk > or spoon. > 2. pour into a 9x13 " greased pan. > 3. Cover tightly with foil and bake at 350F for 55 > minutes. > 4. Cool with cover on for 15 minutes. > 5. Remove Foil and cool for several hours before > cutting with a plastic > knife. > 6. Coat with potato starch. > > And finally, why not? Mochi waffles! > > Mochi Waffles > I learned this recipe from Miriam Kaye, a brilliant > cook and artist. > > Mochi is a Japanese food, made by pounding glutinous > rice to a paste, then > drying it in slabs. These are then cooked on a > griddle until they are > crisp on the outside and really gluey on the inside, > and are served > wrapped in a strip of nori (dried seaweed). You can > find them at carts in > the Ginza (Tokyo's main shopping district) after > dark. > > Japanese mochi is made of white rice, but American > health-food mochi is > made with brown rice, and sometimes raisins and > cinnamon. The main (only?) > U.S. manufacturer is in Berkeley, California (of > course). Mochi cooked by > this recipe turns out fluffier and less gluey than > by the Japanese method. > > Ingredients > 1 piece of mochi, about half the area of your waffle > iron > American style toppings: butter, sugar and cinnamon, > maple syrup > or > Japanese style accompaniments: seaweed, pickles, > dried squid, etc. > > > Procedure > Heat up your waffle iron. Put mochi in the middle > and close. Cook until > browned. It will expand quite a bit. > > Feeds one or more, depending on the size of your > waffle iron. > > > -0----- > > Note: you can bake them up crispy all through, as > my son prefers them. > You can also buy Mochi at many stores; look for it > in a refrigerated > ethnic foods section. It comes in hard slabs you > then bake up to light, > crisp snacks. > > > On Friday, June 27, 2003, at 07:12 AM, > > wrote: > > > Message: 4 > > Thu, 26 Jun 2003 17:42:52 -0000 > > " canadianmade4u " > <canadianmade4u > > Hello again; > > > > I would like to know if anyone knows of a recipe , > where I am able to > > make puffed rice cakes like Quaker Oats make? > > > > I " ve been searching for hours on the net and > haven't been able to > > find anything. > > > > Hope your day is going well. > > > > Thanks!!! > > > > Irene Marie > > (canadianmade4u) > > > " Reason contents me. " > --Graham family motto > > > SBC DSL - Now only $29.95 per month! http://sbc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2003 Report Share Posted June 27, 2003 Hello again; You know t he 2nd version where you mention that you can bake them to a crisp all through, is that after you did them on the waffle iron? Or can one do that for both recipes? Thanks!!! Irene Marie (canadianmade4u) --- The Stewarts <stews9 wrote: > First, here is an ad for a Mochi Maker. > > http://www.i-clipse.com/detail.asp?PRODUCT_ID=BS-DAC55 > > Next, a recipe for mochi (rice cakes). > > 1 lb mochiko sweet rice flour > 2 (3.00 ounces) packages apricot gelatin > 1 (12.00 ounces) can apricot nectar > 12 ounces water > 1 1/4 cups sugar > katakuiko, for sprinkling (potato starch) > 1. Combine all ingredients except katakuiko and mix > thoroughly with whisk > or spoon. > 2. pour into a 9x13 " greased pan. > 3. Cover tightly with foil and bake at 350F for 55 > minutes. > 4. Cool with cover on for 15 minutes. > 5. Remove Foil and cool for several hours before > cutting with a plastic > knife. > 6. Coat with potato starch. > > And finally, why not? Mochi waffles! > > Mochi Waffles > I learned this recipe from Miriam Kaye, a brilliant > cook and artist. > > Mochi is a Japanese food, made by pounding glutinous > rice to a paste, then > drying it in slabs. These are then cooked on a > griddle until they are > crisp on the outside and really gluey on the inside, > and are served > wrapped in a strip of nori (dried seaweed). You can > find them at carts in > the Ginza (Tokyo's main shopping district) after > dark. > > Japanese mochi is made of white rice, but American > health-food mochi is > made with brown rice, and sometimes raisins and > cinnamon. The main (only?) > U.S. manufacturer is in Berkeley, California (of > course). Mochi cooked by > this recipe turns out fluffier and less gluey than > by the Japanese method. > > Ingredients > 1 piece of mochi, about half the area of your waffle > iron > American style toppings: butter, sugar and cinnamon, > maple syrup > or > Japanese style accompaniments: seaweed, pickles, > dried squid, etc. > > > Procedure > Heat up your waffle iron. Put mochi in the middle > and close. Cook until > browned. It will expand quite a bit. > > Feeds one or more, depending on the size of your > waffle iron. > > > -0----- > > Note: you can bake them up crispy all through, as > my son prefers them. > You can also buy Mochi at many stores; look for it > in a refrigerated > ethnic foods section. It comes in hard slabs you > then bake up to light, > crisp snacks. > > > On Friday, June 27, 2003, at 07:12 AM, > > wrote: > > > Message: 4 > > Thu, 26 Jun 2003 17:42:52 -0000 > > " canadianmade4u " > <canadianmade4u > > Hello again; > > > > I would like to know if anyone knows of a recipe , > where I am able to > > make puffed rice cakes like Quaker Oats make? > > > > I " ve been searching for hours on the net and > haven't been able to > > find anything. > > > > Hope your day is going well. > > > > Thanks!!! > > > > Irene Marie > > (canadianmade4u) > > > " Reason contents me. " > --Graham family motto > > > SBC DSL - Now only $29.95 per month! http://sbc. Quote Link to comment Share on other sites More sharing options...
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