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An Mochi #1

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)402.99
Carbohydrates (g)100.798
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil water and sugar together. | 2. Remove from stove. | 3. Pour Mochiko into syrup and stir vigorously until dough is free of lumps. | 4. Sprinkle katakuriko (potato starch) on cutting board. | 5. Turn cooked mochi on board. | 6. If too hot, allow to cool. | 7. pinch off large walnut size pieces of dough, then flatten and shape to form 3. | 8. 5" round wrappers. | 9. Place one teaspoon or more koshian in middle. | 10. Gather edges together and shape into a ball. | 11. Lay pinched side down. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mochiko rice flour 2 cups sweet - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    water 2 cups 0.0 0.0 0.0 0.0
    koshi 1 can - - - -
    katakuriko - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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