An Egyptian dish ,when boiled, the result is thick ,it is often described as "slimy",molokhia is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically molokhia is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon when is fresh its the best but you could buy it from middle eastern shops they have frozen and dry both are great

This Mango Mochi is soft, chewy, and filled with sweet, juicy mango. The delicate mochi wrapper pairs perfectly with the fresh fruit, creating a light and refreshing treat. Simple to make and fun to eat, it’s a perfect dessert! Enjoy!

I’m excited to share one of my favorite treats with you—Mango Mochi! It’s soft, chewy, and bursting with the tropical sweetness of mango. If you’ve never tried making mochi before, don’t worry—it’s surprisingly easy and totally worth it. Whether you’re a mochi lover or just looking for a fun new dessert to try, this one’s a must. Let’s dive into making this deliciously sweet and chewy treat! Enjoy!

I go to Food Land sometimes just to have butter mochi. I asked a Hawaiian native to tell me an easy way to make it. It's really quite simple, so nthis recipe it's a favorite.You just have to mix the ingredients together, so it's super easy! Leave it alone while it cools. It'll be easier to cut after it cools. Definitely give this a try when you start missing Hawaiian food. Recipe by dsy727

https://www.mindas-kitchen.com/

Hello! I wanted to share Japanese mochi recipes!Making mochi using a mochi maker machine.MOCHI is a rice cake. It uses a special type of rice called mochi-rice(or many of you may know it by the name of sticky rice.)Mochi Recipe video:https://youtu.be/4Sc41kTggkI

This is a butter mochi that my friend made for me based on a recipe from Ku:nel magazine.Thanks to this butter mochi, I got over my hesitation with coconut milk.Japanese mochiko is high quality, but if you make it with the mochiko they sell in Japan, it ends up being really like mochi cakes, which isn't quite right for butter mochi. Dango flour made from a mix of non-glutinous rice and sticky rice is probably better. If you can get your hands on the Koda Farms brand Mochiko that they sell in Hawaii and the States, that's probably the best! It's just the right balance of chewiness and stickiness. Recipe by Yamachandesu

This soft and chewy orange mochi is made with fresh orange juice and coated in coconut flakes — each bite is bursting with citrusy flavor and a fun, bouncy texture.No need to strain the juice — just mix, microwave, and roll!It’s simple, quick, and irresistibly good. Hope you enjoy it as much as I do! 💕

My husband and I tried to recreate the malasada that was featured in a tv show that was about Hawaii. We were very curious about it and wanted to know how different it is from a deep fried bread and Sata Andagi from Okinawa!We used Katakuriko instead of corn starch which was used in a cookbook since we didn't have any on hand.They are very fluffy and delicious!!This is an easy dough since you don't need to let it rest. It's easy to roll the dough as it's not that tough.They don't make any sizzling sounds when you deep fry them . Maybe because they don't contain moisture that much...but you can still get a nice golden color.Put each malasada in a plastic bag with granulated sugar and shake it around to easily coat them with sugar. Recipe by Mita