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Mochi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)55.062
Carbohydrates (g)13.7724
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir together mochiko, sugar, and salt. | 2. Stir in water to form soft dough. | 3. Lightly knead dough on board dusted with katakuriko (about 30 seconds). | 4. Place dough in steamer tray lined with dampened unbleached muslin or several layers of cheesecloth. | 5. Spread dough evenly over dampened cloth, about 1/2" thick. | 6. Steam 20 minutes. | 7. Remove steamer tray from pan. | 8. Light out cloth with dough. | 9. Pull cloth away from dough, letting dough fall onto a flat surface dusted with katakuriko. | 10. Cool dough for 1-2 minutes. | 11. While still hot, roll dough into an 8" long sausage-shaped roll. | 12. Cut into 9 pieces. | 13. Sprinkle with katakuriko as needed to prevent sticking. | 14. Form into balls. | 15. VARIATION 1: Fill with crunchy peanut butter for peanut butter mochi. | 16. VARIATION 2: For chichi dango, add 2 tablespoons melted butter and substitute 1/2 cup water with 1/2 cup milk. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mochiko rice flour 1 cup sweet - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    salt 1/4 teaspoon - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    katakuriko - - - -

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



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