sweetrice/glutinousriceflour, such as Mochiko brand. Place the flour in a medium bowl. A warm, comforting dessert in sweet ginger syrup that’s definitely influenced by the Chinese, it’s usually made during the Winter Solstice–it falls today–which is still celebrated by the Chinese-Indonesian families nowadays
The dough is soft, but using silicone mats and lots of flour makes it easy to roll and bake. You can even grind and sift your own sweetrice (also called sticky rice) if you can't find Mochiko or glutinous riceflour in your stores
Using your hands, mash the tofu and add to the mixture. mochiko (sweetriceflour), katakuriko (potato starch) and mirin (Japanese sweetrice wine) that you might not be familiar with
Recipe below is using one type of sweet potato. I dislike using color dye, so it always thrills me to no end when I discover beautiful natural pigments
These days, mochi can be easily prepared by mixing sweetriceflour (also known as mochiko) with water to a sticky white mixture and is easily cooked by steaming or using a microwave until the mochi mixture become elastic and slightly transparent
Gradually beat in mochikoflour (do not pour all at once or it will get clumpy). Bibingka is a sweet, chewy Filipino dessert made with riceflour and coconut
Mix together all ingredients except kinako using an electric mixer. soybean flour (kinako). Cut into 12 pieces using a plastic knife. 1 cup mochikosweetriceflour (riceflour)
There’s special mochi flour (Mochikosweetriceflour), but all I have is glutinous riceflour (not actually any gluten in it) from the market by my apartment
In a large bowl, combine mochiko, sugar and baking powder. 16 oz box mochiko (sweetriceflour). Using kitchen scissors, cut into desired sizes (my friend did then in mini 1/4" squares). 16 oz box mochiko (sweetriceflour)
I’m not a huge fan of the flavor of vegan butter sticks, but when you add peppermint flavoring, it completely disguises the fact you are not using real butter
For this illustration , I did not go until the extent of preparing my anko (red bean paste) using the Japanese method but instead use the ready made red bean paste available in the stores
