Microwave-Steamed 1-Bowl Bread Made with Mochi

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 changed the recipe a little. I used to make these after heating the ingredients and they would be nice and chewy but there were times when they didn't cook so well, so I changed a few ingredients and steps.Please use 100% rice flour products if you decide to use shiratamako. If it's part non-glutinous then the mochi bread won't become as chewy. They taste best straight out of the oven but if you can't finish them all, put them in a bag and warm them up in the microwave when you want to eat them. For 20 - 25 servings. Recipe by Daikichi MAX

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

I had apples given to me as a gift, so I tried making an easy steamed bread.The microwaving time is just a suggestion.Please adjust it to your microwave.You can use any dish as long as it's heatproof. Recipe by *Anna*

I came up with this because I wanted a light snack that didn't contain sugar.Mind you don't rip the peel. You'll end up with a larger amount if you squeeze the juice out well. For 2 mikan peels and 3 silicon cups. Recipe by Miyu mama

I wanted to give my daughter, who has wheat, egg, and milk allergies, some bread to eat.My son, who does not have allergies, also likes this.Since I make these as baby food, I don't usually add sugar, but you can if you prefer Even if you don't add it, the slightly sweet rice flour is still delicious.The amount of soy milk will depend on the amount of dry ingredients and rice flour. It shouldn't be too smooth, but it shouldn't be too thick either. Adjust accordingly. Recipe by kaopomme

I created a quick recipe for a busy mornings. Add fruit for a more nutritious dish.Bring the tofu to room temperature to make it quicker.You can use silicon cups.If the cakes don't cook the first time, microwave in increments until it cooks.Adjust the amount of dry ingredients and water depending on the moisture of the tofu. For 5 cups. Recipe by Hiramekimei

When we eat mochi for New Years, I always make it like this.My mother used to make it for me when I was a child. I love it even more than I like mochi cakes in soup.You don't have to wrap the mochi cakes in nori seaweed, and you only need 1 plate. This is easy, so you can have mochi even in the morning.In addition, by using plastic wrap the mochi won't get stuck to the plate, so cleanup is easy. Recipe by yakopuyo

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

I occasionally make cocoa and plain vanilla marbled cake, but I wondered if I could make a Japanese-flavored marbled cake, too.In Step 6, the two disposable chopsticks under the milk carton mold prevents the cake from baking unevenly.When eating the cake, the kinako part is lighter in flavor, so you may want to start by eating that part. For using 1 milk carton as a mold. Recipe by Jobi

My parents had mochi and tsubu-an left over from the New Year's celebrations, so I bought strawberries and cream cheese to make daifuku. They were delicious.Use plenty of katakuriko.I covered strawberries with cream cheese, and then covered with tsubu-an to make "Strawberry Cream Cheese Daifuku." They were also delicious. Recipe by Harurunatsu

We make this in a large quantity for New Years and share it.I thought of this as a way to use up white mochi, and ever since, this dish has been a major dish in our household.For our microwave, 2 1/2-3 minutes at 500 W is just about right, but you may want to adjust accordingly to your household's microwave. For 1 serving. Recipe by MyT09

I wanted to try out an easy recipe to make steamed bead for my friend who can’t eat egg or dairy.Now it's turned into my breakfast staple.In step 1, combine the dry ingredients well. You don’t have to measure exactly, don't worry too much about small differences.In Step 2, try not to mix the batter too much otherwise you won't get a fluffy bread.Be careful to adjust microwaving times with your machine at home.You can also add matcha powder or kinako soybean powder for variety. Recipe by Ruridama. This recipe uses 1 small tupperware container.

I tried making a snack for my kids that I could easily make in the microwave. Recipe by Chihanyanyounyan

I wanted to eat some steamed dorayaki, so I tried coming up with a recipe for it.If you don't mix the batter well enough during Step 1 your bread with harden. Microwave soon after adding the baking powder. If you let it sit too long, it won't rise properly. Recipe by commeline

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

By using pancake mix, I changed my steamed bread into an even easier and delicious steamed bread.My recommendation for toppings: Chocolate, peanut butter cream, sliced cheese, grated cheese.It's also delicious if you mix some cocoa powder into the batter.If you are making multiple steamed breads, be sure to heat only one at a time. Recipe by Pu-chan

I wanted to have soft and just-made kashiwa mochi on Children's Day.Using joshinko flour does makes tasty kashiwa mochi, but the shiratamako flour gives a more gooey texture. You can increase the amount of shiratamako flour up to 50%, but the amount of water will change. Adjust the amount of water as you knead.I wrote down every step carefully, so you might think there are a lot of things to do, but basically mix the ingredients evenly and microwave! They are not so sweet regularly, so if you want to have sweeter ones, add sugar in 5 g increments. I knead the dough during Step 6 for about 1 minute. For making 5 to 6 (when you use joshinko only). Recipe by Towashushu

I had half an egg leftover from making my daughter's dinner. So I came up with a snack to use it up. This is safe for children to eat and is low in butter, plus it contains vegetables.Adjust the cooking time based on your microwave.You can also make this using 3-4 muffin cups. In that case, fill them up with batter about 50-60% and microwave for 1 1/2 minutes at 600 W uncovered. Make sure to check on them.If you fill the cup too much, they will overflow! Recipe by Choko017

Fermented foods are supposed to be good for you, so I made this with amazake. It's a quick snack you can make for children.I used a concentrated amazake, so I diluted it to a drinkable state and used 120 g. If you use ramekins, cook the bread one at a time. In this case, I think it'd be good if you put something like bean paste in the center and top with something like amanatto (sweetened adzuki beans) or pickled cherry blossom petals. I used a ziploc container, but use whatever heatproof container you have. Microwave steamed bread will become hard when cooled, so be sure to eat it while still warm. Recipe by chikappe

Perfect for when you have a small craving. I wrapped ice cream in mochi. This is my daughter's fourth creation.The origin of this recipe: An idea using shiratamako (sweet rice flour)!!

When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.Please find the right cooking time that works best in your microwave oven!You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji

I've tried making lots of simple and quick oil-free snacks but this is by far the one I've been making the most. It's the easiest recipe I know so I uploaded it here.The batter should be a little stiffer than pancake batter. If you use less water the bread will have a nice bite to it, but if you use more the bread will be soft and springy.Please keep an eye on the bread after microwaving it for 1 minute and adjust the time if necessary. If you heat it too much it becomes dry and flavorless. Recipe by Rirakkumaron

I came up with this when I was hungry but had nothing in the house.The key is to steam it in the microwave. Recipe by Parufe

I used to make steamed bread for my son who had allergies, but it was hard for him to eat when it was chewy. I wanted him to eat a fluffy one as if it was made with flour, and I arrive at this recipe after many experiments.When you add water, the batter should be thick. If the batter is too soft, please add more rice flour. You can slightly adjust the amount of ingredients. Recipe by Kana-da

I had a sudden craving for steamed cheese bread, but it was too much of a hassle to go to the convenience store. So I made some myself with what I had in my kitchen.(Recipe by Hazukicchi)

Last year, one of my coworkers told me how delicious soy milk warabi mochi is. I made my own original recipe using a microwave. I also thought of many different flavor profiles to go with it and when I tried brown sugar syrup and soybean flour, the flavor was a big success!Since it's made with soy milk, these dumplings turn out so, so creamy. Since this recipe won't heat up the kitchen, you can enjoy chilled warabi mochi during summer. If you chill them in the refrigerator for a long time, they'll tend to harden, so I recommend chilling them in ice water and serving them immediately. For 4 servings. Recipe by Okaraseijin

I originally got this recipe from my step-mother and it required starting your preparation the night before by soaking the steamed glutinous rice in sugar water overnight. It was a bother to make, so I checked easier recipes on the internet and referenced those when coming up with this recipe.If you cannot find cherry blossom leaves, you can get them on the internet.Cuoca, http://www.cuoca.com/Tomizawa, http://shop.tomizawa.co.jp/They can also be frozen. For 16 pieces. Recipe by Tomonao

This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread".I had a craving for macrobiotic oatmeal steamed buns.You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika

I often wondered if non-raised steamed bread would work. I tried out various things and finally made a soft steamed bread just like the kind you get at the store This is the recipe!You just have to microwave the batter!Just make sure you don't over-mix the batter. When microwaving, there's a chance the cake will shrink and become tough, so watch over the cake as it cooks. Once the batter hardens, it's done. Adjust the cooking time according to your container, ingredient quantities, and microwave. Recipe by Tmam