Mochi Magic

Mochi - the traditional Japanese treat made of chewy rice dough - is a popular and versatile vehicle for all kinds of sweet and savory fillings, and easily molded into adorable shapes and characters that define Japan's culture of cuteness. Food writer Kaori Becker's easy-to-follow techniques for creating and cooking with mochi deliver the perfect mix of fun and tradition. Each colorful page brims with recipes for hand-pounded, steamed, and modern microwave mochi; fillings like rosewater, Nutella, black sesame, Oreo Cream Cheese, and Japanese plum wine; mochi-focused goodies like Bacon-Wrapped Mochi, Ozoni Soup, baked goods; and inspiration for shaping irresistibly charming mochi flowers, baby chicks, pandas, and more. Kawaii!! Packed with unique recipes, step-by-step instructions, and beautifully styled photos, this book teaches the art of making mochi - the adorably fun and flavorful Japanese treat. Kaori Becker is the author of Mochi Magic and a cook specializing in Japanese cuisine. Growing up "hapa" (half-Japanese) in the Bay Area, she was drawn to her mother's Japanese home cooking, especially sweets and baked goods. Together with her mother, Becker runs Kaori's Kitchen, a Bay Area cooking school featuring popular mochi classes. Becker also co-owns The Mochi Shop in Columbus, Ohio. Recipes from the Wide World of Mochi



Turn rice, sugar, and water into magical mochi - the chewy Japanese rice-dough treat - right in your own kitchen! Fill your mochi with red bean paste for a customary confection or opt for the unexpected, such as Matcha Cream Cneese. Try mochi dough in tempting baked goods like Chocolate Mochi Donuts or savory bites like Bacon-Wrapped Mochi. Traditional or new - there is a recipe here for everyone. A Life and Love in Mochi

1  Mochi-Making Basics

  Ingredients

  Mochi-Making Tools

  The Process

2  Daifuku (Filled) Mochi: The Dough

  Steamed White Daifuku Mochi

  Microwaved White Daifuku Mochi

  Mochi Ice Cream

  Matcha Mochi

  Rosewater Mochi

  Chocolate Mochi

  Japanese Plum Wine Mochi

  Coconut Mochi

  Nutella and Strawberries Mochi

  Mango Mochi with Fresh Mango

3  Daifuku (Filled) Mochi: The Fillings

  Tsubu-An and Koshi-An (Sweet Red Bean Paste)

  Traditional Shiro-An (Sweet White Bean Paste)

  Vanilla Custard Mochi Filling

  Haupia Coconut Pudding

  Taro Paste Filling

  Matcha Cream Cheese Filling

  Black Sesame Cream Cheese Filling

  Strawberry-Rose Cream Cheese Filling

  Chocolate Peanut Butter Filling

  Chocolate Truffle Filling

  Matcha Truffle Filling

  Earl Grey Truffle Filling

  Strawberry-Rose Truffle Filling

  Mochi Ice Cream

4  Decorating Mochi

  Easy Decorating Materials and Tips

  Authentic Nerikiri Dough

  Easy and Quick Nerikiri Dough

  Baby Chick Mochi

  Panda Bear Mochi

  Baby Bear Mochi

  Pig

5  A New Year's Tradition: Pounded Mochi

  Pounded White Mochi

  Yaki Mochi with Sweet Soy Sauce

  Bacon-Wrapped Mochi

  Ozoni Soup (Savory New Year's Mochi Soup)

6  Odango: Balls of Fun

  Tofu Dango

  Plain Dango

  Sanshoku Dango

  Matcha Dango with Matcha Sauce

  Matcha Anmitsu with Mango Dango

  Zenzal Soup with Odango

7: Baked Mochi

  Kuri Manju (Baked Buns with Sweet Bean Filling)

  Mochi Muffins

  Mochi Muffins with Sweet Red Bean Filling

  Mochi Pancakes

  Plain Mochi Donuts

  Chocolate Mochi Donuts

  Black Sesame Mochi Donuts

  Apple Cider Mochi Donuts

  Coconut Chi Chi Dango

  Crispy-Chewy Mochi Waffles

  Crispy Tofu Mochi Waffles

  Chocolate Mochi Brownies

  Matcha White Chocolate Mochi Brownies

Thank You, Thank You, Thank You!

Metric Conversions

Index

  "This book is a great starting point for chefs new to making mochi, and a wonderful addition to any library collection." – Booklist



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