Ozenzai With Mochi Balls Recipes

EASY MOCHI

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

PUMPKIN MOCHI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Sift together the mochiko, baking powder, and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir the egg mixture into the mochiko mixture. Pour into the prepared dish.
• Bake in preheated oven for 1 hour. Allow to cool before serving.

OZENZAI WITH MOCHI BALLS

Steps:

• Make the mochi balls:.
• Mix the shiratama flour with a small amount of water and mix. Add water until a dough forms that feels like your earlobe. It should hold its shape, but be soft.
• Boil a pot of water and add the mochi balls, reduce heat to medium, cook until the mochi balls float.
• Drain the mochi balls. Put the mochi balls into cold water to stop the cooking. Set aside until needed for the soup.
• Make the red bean soup:.
• Combine the an, water, sugar, and salt in a pan. Bring to a gentle simmer. The soup should be very thick, about the consistency of a rich spaghetti sauce. If necessary, mix the corn starch into a tablespoon of cold water and add to the soup to thicken a bit. Taste the soup and adjust the seasoning. It should be sweet.
• Drain the mochi balls.
• Into each of four bowls, put in two mochi balls and pour over a portion of the red bean soup.

DEEP-FRIED CHOCOLATE MOCHI BALLS RECIPE BY TASTY

Steps:

• Combine the sweet rice flour, cornstarch, and water in a mixing bowl.
• Turn out on table and knead to form a ball of dough.
• Grab a ping pong size of dough, create a well and fill with chocolate chips.
• Wrap the dough around the chocolate chips and form into a ball. Make sure to seal well and push out any air pockets. If you don't push out air pockets, they will pop and burst while frying.
• Deep fry until the outside is crispy and the mochi balls start floating.
• Enjoy!

SWEET AZUKI BEAN SOUP WITH MOCHI

Steps:

• Soak azuki beans overnight.
• Boil azuki beans in large pot for 5 minutes. Drain and rinse and put back in pot.
• Add the 6 cups of water and the salt to azuki beans and bring to a boil. Boil for 2 hours or until beans are soft, occasionally skimming the scum on the top. (This scum can make it bitter so try to remove as much as possible.
• While the beans are cooking, prepare the mochi.
• Put the glutinous rice flour and granulated sugar in a bowl, add water slowly to flour and knead it. Add water until the dough is soft, but still holds its shape.
• Form the dough into ping pong sized balls.
• Boil water in another pot and put dough balls into the boiling water and reduce to gentle boil. Mochi is done when it floats to the top. Set aside the mochi until the soup is ready.
• After the beans are soft, add the vanilla and crystallised sugar according to your taste. Cook for another 15 minutes or until the sugar is dissolved, and the beans are flavoured.
• Put the mochi in a bowl and cover with the bean soup.

MOCHI SESAME BALLS RECIPE BY TASTY

Steps:

• Divide red bean paste into 20 and make it into small balls.
• Add shiratamako, sugar, and water in a medium bowl. Knead until firm and smooth. If it is too dry, add more water.
• Pull off a portion of dough and flatten. Wrap the each sweet bean ball and roll into a ball. The size of the ball should be slightly smaller than your takoyaki pan. Evenly coat with toasted sesame seeds.
• Cook the sesame balls in a greased takoyaki pan. Continue rolling the balls to cook evenly.
• Cook until the dough turn into translucent, approximately 5 -7 minutes. Serve immediately.
• Enjoy!