Craving a crowd-pleasing dessert this holiday season that's easy on the effort yet big on flavor? Look no further than this baked Hawaiian mochi! It's a yummy treat – bouncy, not overly sweet, and simply divine.
VOV.VN - Nếu bạn là tín đồ của bánh ngọt chắc chắn sẽ khó lòng bỏ qua cơ hội nếm thử những món bánh ngọt ngon nhất trên thế giới này.
This classic sesame studded Vietnamese donut is made from rice flours is a uniquely crunchy and chewy texture. The mung bean and coconut filling adds just enough sweetness but not too much.
Like many mochi lovers, every now and then I have to get my mochi fix in. After posting about MochiCream over the weekend, the urge to make some of these chewy, pillowy treats was more than I could…
THIS, may come as a surprise to hear. Or not... judging from how you rationalize things. Well, let's just say based on the look of things on this blog, this will come either as a gasping surprise, or, as the most obvious conclusion to any. But what I'm trying to tell you, and this is a true...
Mango Mochi is a delightful and unique dessert that combines the chewy texture of mochi with a sweet and juicy mango filling. This treat is perfect for any occasion, offering a delicious fusion of flavors and textures that is both satisfying and refreshing. The mochi dough is made from glutinous rice flour, sugar, and water, steamed until it reaches a soft and stretchy consistency. The dough is then dusted with cornstarch to prevent sticking and rolled out to prepare for filling. The filling is made from fresh mango puree, which is sweetened slightly to enhance its natural sweetness. A dollop of the mango filling is placed in the center of each piece of mochi dough, which is then carefully wrapped around the filling to form a soft and chewy ball. Mango Mochi can be garnished with a dusting of powdered sugar or a drizzle of coconut milk for added elegance. The result is a dessert that is both visually appealing and incredibly delicious, with the sweet mango filling perfectly complementing the chewy mochi exterior. These mochi are perfect for parties, gatherings, or any celebration where you want to offer a unique and delightful treat. Their combination of chewy mochi and sweet mango filling makes them a favorite among dessert lovers.
Mochi in 5 minutes? Yes, please! Daifuku mochi has to be our FAVOURITE Japanese snack of all time. Sweet sticky rice is wrapped around red bean paste to form soft as a pillow dessert bites you'll want to make again and again.
Mochi cookies are a cross between a buttery cookie and soft, chewy mochi. With a sweet and sticky mochi filling, these cookies are sure to satisfy your sweet tooth!
Coffee Lava Mochi is a unique and delightful dessert that combines the chewy texture of mochi with a molten coffee center. This treat is perfect for any occasion, offering a delicious fusion of flavors and textures that is both satisfying and indulgent. The mochi dough is made from glutinous rice flour, sugar, and water, steamed until it reaches a soft and stretchy consistency. The dough is then dusted with cornstarch to prevent sticking and rolled out to prepare for filling. The filling is a rich and molten coffee mixture made from coffee, sugar, and cream, cooked until thick and smooth. A dollop of the coffee filling is placed in the center of each piece of mochi dough, which is then carefully wrapped around the filling to form a soft and chewy ball with a liquid center. Coffee Lava Mochi can be garnished with a dusting of cocoa powder or a drizzle of chocolate sauce for added elegance. The result is a dessert that is both visually appealing and incredibly delicious, with the molten coffee center perfectly complementing the chewy mochi exterior. These mochi are perfect for parties, gatherings, or any celebration where you want to offer a unique and delightful treat. Their combination of chewy mochi and rich coffee filling makes them a favorite among dessert lovers.
This Mochi Recipe with Mochiko Flour is my mom's recipe. I love that now we make the Azuki beans in the Instant Pot which is quicker than the stove version.
Butter Mochi is a delicious Hawaiian style dessert. It's a soft, chewy cake with a delicious coconut flavor. This is an easy recipe using Hawaii's Best Hawaiian butter mochi mix with a hint of ube flavor.
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Growing up, I would always walk out of the Vietnamese bakery with a hot Banh Cam in hand. It's really no different today. Although, to...
Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness.
Warabi mochi is different from the sturdier, glutinous rice mochi that many may be used to — but this Japanese dessert deserves its moment in the spotlight! Chewy and sticky, it can easily be made at home.
I have been wanted to bake this Korean mochi bread for quite sometimes but did not take any action until a friend of mine ask about it. S...
ingredients (450g loaf pan, L 20 x W 10 x H 10cm) 270g bread flour 30g tapioca flour 195ml warm water 1 tbsp sugar 1 tsp salt 3g instant dry...
If you love chewy, mochi-like waffles (like pandan waffles), then you will love this ube waffle version. It's just as quick and easy to prep and make during the week for an extra special treat.
Learn how to make Bánh cam at home! This traditional Vietnamese treat consists of sweet mung bean paste balls wrapped in glutinous rice flour wrappers and coated with sesame seeds before being deep fried to perfection. It's crispy, chewy, and so addicting. A must-try!
My Vietnamese partner loved it so much when we first ate this type of bread in a supermarket in Vietnam. The soft chewy texture inside as well as crunchy skin outside and lightly sweet and sesame flavor really impressed us! I recreated this bread at home to quell our craving of this delectable bread, as we cannot find it sold anywhere in Quebec City Canada! It's one of my favorite and most popular recipes. Korean Sesame Mochi Bread is also called Dino Egg as it looks like a dinosaur egg.
These mochi are filled with the creamiest matcha white chocolate ganache! Chewy, packed with matcha flavor, and so addictive! Vegan + Gluten-free!
Bouncy. Chewy Springy. Squishy. These are probably not words you usually associate with a chocolate cake, and yet this Chocolate Mochi Snack Cake is all of those things. Just looking at this cake you'd think it would be dense and crazy sweet like a brownie, but it's actually rather light and just sweet enough that you keep wanting another bite. It reminds me of a steamed cake, like the kind you get at dim sum. I found the recipe on Food52 and modified the directions a bit by melting the butter and chocolate right in the metal bowl of a stand mixer over a pot of simmering water. This way you don't have to worry about possibly burning the chocolate and it's one less transfer to worry about. If you don't have a stand mixer, you can melt the butter and chocolate in a metal bowl set over a pot of simmering water and proceed with an electric beater. I also mixed the eggs with the evaporated milk and vanilla extract before adding to the melted butter/chocolate mixture to help prevent the eggs from cooking and curdling. Since this cake is made with rice flour, it is totally gluten free! I'm not sure how you could make this without the eggs to make it vegan, but I bet you could substitute coconut milk and coconut oil for the evaporated milk and butter to make it dairy free. Update: I tried making the dairy free version, and it was awful. Chocolate Mochi Snack Cake (adapted from Food52) makes one 9" x 13" cake 2 cups glutinous rice flour 2 scant cups sugar 1 tablespoon baking soda 1/2 cup (1 stick) unsalted butter, cut into pieces 1 cup semisweet chocolate chips 24 oz. evaporated milk 2 teaspoons vanilla extract 2 eggs, beaten Preheat the oven to 350°F and grease a 9" x 13" baking pan. Whisk together the flour, sugar, and baking soda in a large bowl. Whisk together the evaporated milk, vanilla extract, and eggs in another bowl. Set aside. Melt the butter and the chocolate chips together the metal bowl of a stand mixer set over a pot of simmering water, stirring frequently until you have a smooth mixture. Remove the bowl from the pot and set it back in the stand mixer with the paddle attachment. With the mixer running on low, add the evaporated milk, vanilla, and eggs mixture and mix until incorporated. Add the dry ingredients and mix on low until the batter is smooth and lump free. Pour into the prepared pan and bake for 45 to 55 minutes, until the cake no longer jiggles. Remove from oven and let cool before serving. This cake should be stored at room temperature rather than refrigerated. Next: Gordon Ramsay's Sublime Scrambled Eggs Previously: Homemade Squid Ink Pasta Five Years Ago: Duck Fat French Fried with Rosemary, Maldon Salt, and Truffle Oil, Apple Tarte Tatin Six Years Ago: Cincinnati Chili, Hong Kong Style Pan-Fried Noodles
