Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Asian >> Mochi 02

Print this Recipe    Mochi 02

MOCHI

glutinous rice

Steam glutinous rice until done. (Done usually menas soft, sticky,
but not too soft.) Mash and pound the steamed rice fully so that
no grain should be left at all. When pounding is completed, pluck
it to bits and ball up.

There are several ways to season: sugar with soy sauce, soybean
flour(powdered), bean jam(covered or inside) and mugwort(mixed).
However, when it is still fresh, no flavoring is needed and it is
very enjoyable on its own.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.



6 of 12 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Good eating!, September 16, 2004 - 03:17 PM
Reviewer: Anonymous from Colorado, USA
I tried this for the first time in Japanese class two years ago, and ever since, I've been in love with the taste of mochi! You can make it sweet, plain, or a bit bitter, and all the combinations taste good! There's really no other way to describe mochi than as a good food for winter or summer. One thing I do have to say is that if you don't eat it hot or warm, the mochi loses some of its enjoyable flavor.

Was this review helpful to you?  Yes  No



  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.