Revised Mochi Bread

We received a bunch of mochi for my daughters first birthday and I cut it up and then left it in the freezer for ages. To be honest, I don't really like mochi, but it's considered lucky so it didn't seem right to throw it away.Then I saw a recipe that involved kneading cooked rice into bread dough so I thought, maybe you can make bread with mochi too!?After heating and melting the mochi, add water back to the mix to bring it to 220 g. A lot of water is lost in the heating process.Every oven is different and has it's own quirks, so please adjust this recipe based on how you know your oven works. The information here is just how it works best in my oven. Recipe by Chibato

I created this recipe because I wanted to increase my repertoire of mochi recipe.The sweetness of the banana varies depending on how ripe it is, so please adjust the amount of sugar accordingly.If you have a sweet tooth, you can add 1 more tablespoon of sugar.The microwaving time is just a suggestion.Please use the cream cheese after bringing it to room temperature. Recipe by *Anna*

In order to make mochi that isn't sticky, shake off the excess water from your hands when dampening them.I referred to another mochi recipe.The mochi turns out firmer with a bread machine than with a mochi machine, so don't reduce the amount of water like when you're using a mochi machine.I use National (Panasonic)'s SD-BM101 bread machine, but you can also use any bread machine in which you can also make mochi. If the amount of water varies depending on the machine, please follow the instructions for your particular machine.The purpose of the recipe is to explain how to evenly mix in the beans and how to season the moch. Recipe by La Land

As I wrote in the description for this recipe, I wanted to make something that only required one egg, mixing only, no oil, not much sugar, and saved a ripe banana.I thought I could adjust the ingredient amounts used in, "Mochi Flour Muffins 2", and it worked.If you make the basic cupcakes (including chocolate chips) in 5 molds, each cupcake will be about 145 kcal.Wrap tightly in plastic and store in the refrigerator. Since a very ripe banana is used, the cupcakes don't keep very well. I recommend freezing any that are left over.I prefer not-so-sweet things, so I'm happy with this ratio, but if you prefer it to be sweeter then please add more sugar or chocolate chips. I think adding about 20 g should be fine.Attention: If you are omitting the chocolate chips, don't forget to add more sugar. Recipe by Sabumochi

Great bread for coffee lovers!

I wanted to eat freshly pound rice cakes in Canada. For 6 (5 cm [2.0 in] diameter). Recipe by catwoman

I once saw a recipe for barley flour mochi that used kudzu powder, but I substituted it for katakuriko, since it's readily available; It also makes the mochi translucent, chewy and delicious!I recommend using koshi-an with barley flour. If not using any anko filling, increase the amount of sugar to about 100 g. Recipe by miyuki12

余ったおもちでとろとろ半熟フレンチトースト

This is the yeast version of my natural yeast mocha french bread.You can use a piece of canvas instead of a cloth in step 6. I bake the dough as-is without moving it, so I cover it with parchment paper.I used 75% water this time, and it was rather watery. 70% might be better! Recipe by Miyanbo

I made this dish using kagami-mochi (mochi rice cake decorations) from our New Year's decorations.Pay attention and adjust the heat while cooking. Adding some water prevents the mochi from getting burnt and helps it cook faster.You can freeze the sauce, so make a large amount and use it for later.It can be used not only for pizzas but also in pasta dishes. Recipe by Watamichi

I really wanted to eat a chewy steamed bread so I tried it at first with shiratamako. That didn't go too well, since shiratamako is supposed to be used for dango dumpling-like recipes, so I tried with mochiko instead and it worked!Pancake mix is quite sweet but mochiko isn't, so it's better to use more sugar here than in a 100% pancake mix recipe.This bread has a very light flavour so it's most delicious when served with a sweet spread like jam. For 6-10 servings. Recipe by Pukuttopukumaru

When I visit Hawaii, one of the things I always seek out is butter mochi. It's super tasty and addicting (translation, it's real bad for you). Here's a recipe that gets pretty close to what I have had on my trips.

お餅が洋風のフレンチトーストに変身！卵液に浸す時間なしでふわっふわの出来上がりに感激です

I simplified my recipe for mocha French bread.In Step 9, you could use a sheet of parchment paper instead of a cloth. Make sure to wait for 3 minutes in Step 12! Spray with water and then wait. Open the notches on top here!! Adjust the temperature and baking time according to your oven. For 2 mini baguettes. Recipe by Miyanbo

I usually pound mochi rice to make it, but I tried using cut mochi this time to simplify things a bit. Since I've discovered I could use cut mochi to make spongy buttered mochi, here's the recipe for you to try!I recommend you soften the store-bought mochi decently before mixing because it's quite sticky. Use homemade mochi or Japanese rice mochi for the best results.It's really soft when it's done, so please chill in the fridge (or in the freezer if you're rushing) before slicing. Take care to coat the sliced surfaces of the mochi so they don't stick together! Recipe by Rei no oryouri

I had these potato mochi at a friend's house, and tried to replicate them and came up with this recipe. I based this on the popular method using katakuriko.Although it is time consuming, the texture of the potato is best when strained through a sieve. Add milk until it reaches a cream-like consistency, then add just enough katakuriko to make them firm enough to shape into balls. If you use tapioca powder instead, they will become even springy and chewier. Recipe by MsX

If you are using unsalted butter, then the same amount plus 0.1% will be sufficient.Please soften in the microwave if you are using uncooked pumpkin. I like boiled pumpkin so I often make it. I always have leftovers, so I decided to make bread. It doesn't bother me even if it is really rich (you wouldn't really know its pumpkin unless I told you). This is pumpkin-colored, but it doesn't taste much like pumpkin. Please enjoy the fluffy and soft texture of the bread.I think it's okay for the amount of pumpkin squash to vary a bit. Use warm and soft pumpkin squash ). The amount of milk I used was enough for me, but please adjust the amount according to the softness of the pumpkin squash. (The dough will soften if you add in margarine, so please keep that in mind and adjust the amount before adding in the margarine). My favorite way of making newspaper molds is listed in detail in Pekuchin's "Castella", so please refer to it. Recipe by SALASA

I figured I could make okara like this if I could do it with tofu.It was a huge success when I tried it out.I tried various combinations and ingredients, and came up with this recipe.It is full of dietary fiber, and great if you're on a diet.Rolling this into small balls helps the kinako stick better, and it is delicious.There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko

My family and friends loved this when I made it for New Year's. It worked perfectly as a snack paired with tea. The walnut topping gave it a fancy appearance and tasted great. I brought it to a party and it was a big hit, so I uploaded the recipe.This mochi is similar to gyuhi, so unlike kirimochi (cut mochi), it's easy to eat for both young and old. It's also cut into small, easy-to-eat pieces. The cinnamon in the dusting makes it even more delicious. Adjust cooking times to your microwave. Recipe by miyuki12

When I was small, my mother used to make this for me whenever it was the mochi pounding season.This dish is like mixing mochi into a heavily seasoned cabbage stir-fry with lots of soup.The key is to use a substantial amount of oil. Recipe by Yomoya

I received a lot of sweet potatoes.You can steam the sweet potato in Step 2. The mashed sweet potato has to be hot enough to melt cheese in Step 4, so warm it up if it cools. Recipe by Mana mama

I made this to recreate a bread that's sold at my neighborhood bakery.I use Super Camellia brand flour (for Japanese flour, use less milk).For the rice flour, I use Riz Blanc (made from Japanese non-glutinous rice). Recipe by DUFFYchan

First trial for mochi with nut pasta filling, it tastes sweet yumm yumm, my mom loves it hehe. n i love to share my secret recipe with you guys. Happy cooking. Itadakimas ^o^

This is a great little cake that goes well with coffee or tea. Like all mochi cakes, it has a nice springy, slightly chewy texture. Please note that this is not a super sweet cake. If you’re seeking a boost of extra sweetness, try drizzling it with a bit of caramel or melted chocolate. This is an amalgamation of a couple of recipes posted elsewhere. Next time, I think I’ll try adding a bit of espresso powder to the batter!

I just wanted to make some tasty bread with the shiratamako I found sitting in the corner of my kitchen and the gigantic bag of chocolate chips that I bought.The chocolate melts! Or so others say, so I added a note to Step 2. Please try it out.You can use wheat flour in place of the shiratamako, but the water is rather cold this season, so it might be better to make it with lukewarm water instead.The dough is a bit sticky, so please sprinkle with flour when shaping.If you don't have a bottom oven rack, then please make adjustments when lowering the temperature from 180°C→160°C while keeping an eye on it. For 18 cm [7.1 in] ring pan. Recipe by Youtank

I came up with this while thinking if I could make chocolate crunch without using rice puffs.Let cool and stiffen after mixing the chocolate around well. If you're planning on giving them away as gifts, you might want to shape them into truffle-sized pieces. For 12 chocolate crunch candies. Recipe by Mayumi

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

元祖雪見だいふくトーストです。とろっとしたチーズともっちりした雪見だいふくのトーストです。感想待ってます！

Here is my favorite brownies recipe and it is gluten-free! These brownies are uniquely chewy and tasty with an all-around crispy crust.If you prefer less crust, feel free to bake this in a baking pan instead.

Another variation of Hawaiian butter mochi: black sesame mochi cake. Here I am using my favorite ingredient, black sesame seeds as the main flavor.Note: this recipe is not overly sweetened, so I suggest not to reduce the sugar.