Broiled Sweet Soy Sesame Mochi Recipes

BROILED MOCHI WITH NORI SEAWEED

Steps:

• Preheat oven to 450 degrees F (275 degrees C).
• Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
• While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
• Wrap each mochi cake in seaweed; serve warm.

BROILED SWEET SOY-SESAME MOCHI

Steps:

• Turn your oven to the highest broil setting.
• Oil a small cookie sheet, or something similar, with the sesame oil.
• Place the mochi on the oiled pan, and proceed to dribble the sesame oil onto that as well, and distribute it around until it's evenly coated. Set aside.
• Mix the rest of the ingredients, and bring to a boil, adding water in small (1oz) amounts to keep the resulting sauce in liquid form. While you are waiting for this to come to a boil, place the sesame oil-coated mochi under the broiler.
• When the mochi starts to become crisp, glaze it slightly with the sauce, flipping it, until the sauce in the pan becomes caramelized.
• At the very end, remove your broiled mochi, and plate it by setting it down on the plate, and then adding enough sauce to cover (and surround it slightly).
• Make sure to work quickly! Not a step but just advice. The glaze will become a thick and sweet shell on the mochi, but if you do not hurry, it will become a lump of caramelized sugary stuff in the pan!

SWEET POTATO MOCHI

Steps:

• Preheat electric oven to 350°F
• Grease a 13 x 9 x 2-inch baking pan.
• In a large bowl, sift mochiko, baking soda, and salt; add brown sugar and mix well.
• Add coconut milk and water; mix well.
• Fold in sweet potatoes; pour into prepared pan.
• Sprinkle with sesame seed.
• Bake for 1 hour.
• Cool, cut into 2 x 1-inch pieces.
• Coat each piece with Kinako (yellow soy bean powder).