Microwave Mochi

Microwave mochi was one of the food that me and my coworkers at Brentwood made one fun day.

I purchased a few of the microwave Mochi makers from Marukai (now Tokyo Central) in Gardena, CA. We brought in boxes of Mochiko rice flour, sugar, and any filling we want to eat! There was strawberries, mangoes, coconut, chocolate, peanut butter, truffles, peaches, blueberries….anything and everything you can imagine.

We made batches upon batches and quickly formed the hot mochi into little balls with our chosen filling inside. Then quickly pop it in our mouths. We had an hour lunch so we had time to make our mochi and enjoy it too.

I really like the mango filled ones that I then rolled in desiccated coconut. That was yum!

So here I’m sharing the basic recipe! It’s easy to make and takes 5 minutes or 9 minutes depending in which method you follow!

You’ll need:

Microwave Mochi

1-1/2 cups mochiko (rice flour)
1-1/2 cups water
1/2 cup sugar
Pinch salt
Katakuriko (potato starch) or kinako (roasted soybean flour), for dusting
1 cup tsubushi an (mashed bean paste) or koshi an (smooth bean paste)

Lightly coat a microwavable tube cake pan with cooking spray.

Mix mochiko, water, sugar and salt in a bowl.

Pour mixture into pan and cover with plastic wrap or a microwave cover.

Microwave 3 minutes on low, then 3 minutes on medium and 3 minutes on high, for a total of 9 minutes.

OR microwave on high for 5 minutes.

Cool in microwave 5 to 10 minutes, then turn onto a baking pan sprinkled with katakuriko, kinako, or cornstarch. Cut into 16 pieces using a plastic knife.

Dust hands with katakuriko or kinako and flatten each piece. Place 1 tablespoon an (or any filling of your choice) in center of each piece. Bring edges together and pinch to seal. Shape as desired.

Note: This recipe is based on microwave wattage of 1,000. Depending on your microwave wattage, cooking time may need to be adjusted.

Variations

>> Add fresh strawberries, peanut butter or sweet chestnut covered with bean paste.
>> For chocolate flavor, stir 1/4 to 1/3 cup melted chocolate chips into mochi batter before cooking.
>> Add a few drops of food coloring into batter for color variation.
>> A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added.

Electric Lunchbox #91: Strawberry Nesquick Mochi

I always have this big can of Nesquick Strawberry mix as my son loves it mixed in his morning mug of milk. I started buying it when I was pregnant, as I didn’t like chocolate then, so was happy to see they offered it in strawberry flavor! It was the only way i could drink milk then. I guess it got passed on to my son! 😊

When I was making the mochi recipes for the ELB, I happened to see the can of Nesquick and immediately thought of using it as flavoring. And here is the result of the experiment!

I would add more Nesquick next time as the flavors and color was minimal. Otherwise, the mochi was chewy, sweet, and delicious enough for a snack.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup mochiko rice flour

1/4 cup sugar

2- 3 tablespoon Nesquick Strawberry drink powder

1/2 cup water

Katakuriko or cornstarch for dusting

Procedure:

1. In a bowl, mix rice flour,

2. Sugar,

3. Nesquick powder,

4. And water,

5. Mix well until blended.

6. The mixture will be thin, see photo below.

7. Spray the medium or large ELB bowl with nonstick spray.

8. Pour mochi mixture into the bowl. Cover with foil and place in the ELB base. Pour 3 ELB cups of water in the base, cover and let steam until it shuts off, about an hour.

9. Carefully open the ELB, and check if mochi is set. Add more water to the base and steam longer if needed.

10. Dust the top with katakuriko or cornstarch.

11. Turn out onto a plate dusted generously with katakuriko or cornstarch.

12. Using a plastic knife, cut mochi into bite sized pieces.

13. Dust with more katakuriko or cornstarch to prevent sticking.

14. Enjoy!

Peanut Butter Blossoms

A peanut butter cookie rolled in granulated sugar, and topped with a Hershey’s Milk Chocolate Kiss!

This was one of my favorite cookies growing up. I think I first saw it in a magazine, a Betty Crocker Cookbook, or in a Hershey Chocolate Cookbook. I love milk chocolate so I made it, and again, and again.

I haven’t made it in a long time (maybe over a decade!) so since I was off for 5 days partly because of my second Covid-19 vaccine, I planned on baking a batch, excited to see if it still tastes the same as it did before. I wasn’t well after my Thursday vaccination (like the first dose, only not as bad) but was well enough on Valentine’s Day, so I made it then.

It didn’t disappoint at all. My son peeled the kisses but needed to do some math problems so I made the cookies myself. It was quick and easy, although I would recommend using an electric mixer because the dough is quite stiff.

For the peanut butter, feel free to use crunchy or smooth, whichever you like or have on hand. I like crunchy but keep some smooth PB in the pantry to use for sate sauce and Asian noodles. I used crunchy PB, as I like the crunch it lends to the cookies.

Ingredients:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 cup peanut butter

1 large egg

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

Sugar, to roll dough in

36 Hershey’s Kisses, unwrapped

Procedure:

1. Preheat oven to 375F.

2. In a bowl, place butter,

3. Sugar,

4. Brown sugar,

5. Peanut butter,

6. And egg.

7. Beat well using an electric mixer , until combined and smooth.

8. Add flour,

9. Baking soda,

10. And baking powder.

11. Beat well until mixed.

12. Scoop up about a tablespoon dough and roll into a ball.

13. Drop into a bowl with granulated sugar. Roll to coat.

14. Place in an ungreased cookie sheet.

15. Repeat with remaining dough, making 36 balls.

16. Line them up 2 inches apart on 2 cookie sheets. They will spread a little as they bake.

17. Bake at 375F for 8-10 minutes, until light golden brown.

18. Immediately press a chocolate kiss in the middle of each cookie.

20. Remove cookies from cookie sheets and onto wire racks.

21. Cool completely.

22. Serve! You can also drizzle cooled cookies with melted chocolate. Makes 36 pieces.

Portuguese Milk Tarts (Queijadas de Leite)

Beautiful to look at and a perfect bite sized dessert, Queijadas de Leite, will be your next favorite dessert!

They’re light, just sweet enough, creamy inside, and crunchy on the outside. I can’t stop at 1…or 5!

Lucky for me these are truly easy to make and I’m pretty sure you have all the ingredients needed in your pantry and refrigerator. Easy and delicious! My perfect combination!

Makes 24 muffin sized tarts

2 cups sugar

1 cup flour

4 eggs

1/2 cup melted butter

3 3/4 cups whole milk

1 teaspoon cinnamon

3 tablespoons sugar

1. Preheat oven 400F. Grease a 12 cup muffin tray generously.

2. In a large mixing bowl, combine sugar and flour. Make a well in the middle and add eggs, butter, and milk.

3. Whisk until blended and no dry chunks remain.

4. Fill prepared muffin pans with about 1/3 cup of the mixture (about 3/4 full). Bake 30-35 minutes until tops are golden brown.

5. In the meantime, mix together 1 teaspoon cinnamon and 3 tablespoons sugar in a small bowl.

6. Remove from pans and sprinkle with cinnamon sugar mixture.

7. Cool completely. Enjoy!

Meyer Lemon Bars

My coworkers know how much I love to be in the kitchen, dreaming up yummy things, so when one of them had a Meyer lemon tree full of fruits, guess what I got? A bag full of fragrant, beautiful, shiny Meyer lemons! Just look at the photo below..swoon!!

Since I tend to barter with baked goods with my coworkers, I asked her if she wanted a lemon cake or lemon bars and she said “lemon bars!” without hesitation.

I bartered a loaf of sourdough bread for these eggs!

Lemon bars it is! Meyer lemon bars! *lemon cake in the ELB recipe link here – https://athomewiththeresa.com/2020/11/26/electric-lunchbox-72-lemon-cake/

I do have a dwarf Eureka lemon tree in the backyard that produces some lemons as it is still small but Meyer lemons are totally delicious! They have a floral scent, like orange blossoms, mixed with lemon that is just so refreshing and mild.

So, back to my lemon bars. This recipe makes a big 13” x 9” pan so you’ll have enough to share but I’d totally understand too if you eat half a pan while cooking dinner after the bars cooled off a bit… because I just can’t stop eating it! I do not like cloyingly sweet desserts so this has just enough sweetness to play up the tart, floral taste coming from the lemon juice and lemon zest.

Of course you can cut all the ingredients in half and bake this in an 8×8 pan. AND, if you do not have Meyer lemons, regular store bought lemons make the perfect substitute!

Ingredients for the Crust:

1 cup butter, at room temperature

1/2 cup sugar

2 cups unbleached all purpose flour

1/4 teaspoon salt

Ingredients for Meyer Lemon Filling:

6 large eggs

2 3/4 cups sugar

2 tablespoons Meyer Lemon zest (from 4 – 5 lemons)

1 cup Meyer lemon juice (from 4 – 6 lemons)

1 cup unbleached all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Confectioner’s sugar for dusting

Procedure:

1. Preheat oven to 350F. Grease a 13” x 9” pan with non stick spray. You’ll have a cookie crust so there is no need to line the pan but feel free to do so if you want to.

2. Place butter and sugar in a medium bowl.

3. Cream together with a hand mixer until fluffy, about 2 minutes. You can also use a stand mixer.

4. Add flour and salt to the bowl.

5. Beat until combined and texture resembles sand. See the texture in the photo above.

6. Transfer mixture to the prepared pan.

7. Press firmly onto the bottom of the pan. I use a measuring cup to press the crust firmly on the bottom of the pan, then my fingers for the corners and edges.

8. Bake at 350F for 15 to 18 minutes, until lightly browned.

9. Transfer to a cooling rack while you prepare the filling.

10. Gather your ingredients for the filling.

11. Zest your lemons first.

12. Then cut the lemons in half and squeeze the juice into a measuring cup. Inhale deeply as this is sweet, summery, all natural, refreshing aromatherapy for free! 😊 It’s the little things that count!

11. Wipe out the bowl you used for the crust (one less bowl to wash!) and in it, add sugar, lemon zest, lemon juice, flour, baking powder, and salt.

12. Add the eggs and beat until blended.

13. Pour the mixture over the crust.

14. Bake for 30 to 35 minutes more, until middle is set and the top looks dry.

15. Cool completely on a wire rack before cutting into pieces. Hint: If you chill it overnight, it cuts cleaner and easier. The photo above are of the lemon bars I cut when they were still warm…so they didn’t look too pretty. Still delicious though!

16. Enjoy!

Electric Lunchbox #86: Jello Mochi

While experimenting with the mochi recipes using pudding mix to add flavor, I can’t help but notice the Jell-O packages next to the pudding mixes at the grocery store shelves. I am aware that there are more flavors of gelatin available than pudding, so a lightbulb went off immediately!

I picked up one that sounds so delicious – mango passion fruit! I only got a pack but now I wished I got more. It tastes like Hawaii…if ever Hawaii was a flavor!

I tried making 2 bowls of mochi at a time in my Itaki Jumbo but it didn’t work out so I recommend you only make one bowl at a time, using the big ELB bowl. This way, the steam can concentrate on cooking your Mochi properly.

When I made two, the cooking time was way too long (I was up to 5 ELB cups of water!) and still, it wasn’t cooked through. So I decided to scrap those and start over with only one batch at a time. It worked out better so please try it this way. If you notice the photos, it will show the small ELB bowl. I forgot to take photos of the time I made it using the big ELB bowl, except for when it was done.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

Follow me for more recipes for the ELB!

See Itaki’s offerings here! https://www.itakico.com/theresa

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Ingredients:

1/2 cup mochiko

1.5 oz (3 tablespoons) jello mix, any flavor you want (I used Mango Passion Fruit)

2 tablespoons sugar

1/2 cup hot water

Katakuriko

1. Place rice flour in a small bowl.

2. Add Jell-O mix,

3. Sugar….

4. And the hot water….

5. Mix everything well until there is no visible clumps and mixture is smooth.

6. Spray the ELB bowl with a nonstick spray.

7. Pour the mixture in and cover with foil. Set the bowl in the ELB base. Add 3 ELB cups of water to the base.

8. Covers and let steam until it shuts off, about an hour. Carefully open the ELB and check if the Mochi is pulling off the sides and set in the middle. Add more water and steam a bit longer if needed.

9. Dust top of the mochi with kinako, katakuriko, or cornstarch.

10. Dust a plate with kinako, katakuriko, or cornstarch.

11. Run a spatula around the mochi and gently release it from the ELB bowl onto the prepared plate.

12. Dust with more kinako, katakuriko, or cornstarch. Then cut into pieces using a plastic knife.

13. Dust with more powder if needed. Cool completely. Enjoy!

Electric Lunchbox #84: Pistachio Mochi

A lovely variation to the previously posted recipe for Banana Cream Mochi https://athomewiththeresa.com/2021/01/11/electric-lunchbox-83-banana-cream-pudding-mochi/

After this experiment, I can say now that you can use any flavor pudding you like to make whatever flavor chichi dango you like! I am looking at chocolate 😋 but am still wondering if it’ll be chocolatey enough…one day I’ll try it!

In the meantime, try this Pistachio version. Mildly flavored but yummy nonetheless! Very pretty light green color too!

The pudding mix I got had little pieces of pistachio nuts in it. It was delicious but be careful if you have allergies in your household like we do.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

Follow me for more recipes for the ELB!

See Itaki’s offerings here! https://www.itakico.com/theresa

Follow me on Facebook: https://www.facebook.com/At-Home-With-Theresa-100255438410727/

Ingredients:

1/2 cup mochiko rice flour

1/4 cup sugar

1 tablespoon Pistachio flavored Instant Pudding

1/2 cup water

1/4 teaspoon vanilla extract or paste

Katakuriko (potato starch) or kinako (roasted soybean flour)

3 ELB cup water to steam

Procedure:

1. Spray the medium or large ELB bowl with nonstick spray.

2. In a bowl, place rice flour,

3. Sugar,

4. Pistachio pudding mix. Mix.

5. Pour in water,

6. and mix until blended.

7. Pour mixture into the prepared bowl.

8. Cover with foil and place in the ELB base. Pour 3 ELB cups of water to the base. Cover and let steam until it shuts off, about an hour.

9. In the meantime, dust a plate with some katakuriko (potato stach), or corn starch.

10. Carefully open the ELB and check the mochi. It should look like it is pulling away from the sides of the bowl, and looks a little dry and set in the middle. Pour off any pooled water.

11. Run a knife along the edges to loosen the mochi. Invert onto the prepared plate and gently nudge it out using a rubber or silicone spatula.

12. Dust tops with more katakuriko or cornstarch.

13. Cut into bite sized pieces and roll in more katakuriko.

14. Cool completely and enjoy!

Electric Lunchbox #83: Banana Cream Mochi

I didn’t realize a lot of you like Mochi as much as I do! Because of that, I’ll feature a few more Mochi recipes so you guys can make it at home!

These are called Chichi Dango, colorful, sometimes flavored, little pieces of chewy, yummy, rice-based Japanese sweets. It is made with sweet rice flour, sugar, water, pudding mix powder, and vanilla. After done, it will be super sticky so you roll it in kinako, which is toasted soy bean flour. If that is not available, use katakuriko – potato starch. If you still don’t have that, you can use tapioca or cornstarch.

I found some banana cream flavored instant pudding mix so I used that for this recipe. I hope you like this!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

Follow me for more recipes for the ELB!

See Itaki’s offerings here! https://www.itakico.com/theresa

Follow me on Facebook: https://www.facebook.com/At-Home-With-Theresa-100255438410727/

Ingredients:

1/2 cup mochico rice flour

1/4 cup sugar

1 tablespoon instant banana cream pudding and pie filling

1/2 cup water

1/2 teaspoon vanilla paste or extract

1/4 cup kinako, katakuriko, tapioca starch or cornstarch

Procedure:

1. Spray bowl with nonstick spray.

2. In a bowl, place mochiko,

3. sugar,

4. Banana cream flavored instant pudding mix,

5. water,

6. and vanilla paste.

7. Mix well until blended completely.

8. Pour mixture into prepared bowl. Cover with foil and place in the ELB. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about 1 hour.

9. Carefully open the ELB and check if the mochi is pulling from the edges and top looks dry. Sprinkle the top lightly with kinako or katakuriko .

10. Using a sturdy rubber or silicone spatula, run it around the edges of the mochi and then run it under to release it from the bowl. Invert onto a plate sprinkled with kinako or katakuriko.

11. Sprinkle top with more kinako or katakuriko.

12. Using a plastic knife, cut the mochi into bite sized pieces.

13. Dust with more kinako or katakuriko to prevent them from sticking to each other.

14. Serve and enjoy!