Macrobiotic Daikon Mochi Recipe Recipe by cookpad.japan
Chewy Daikon Mochi Chewy Daikon Mochi I've posted this recipe here because these daikon mochi were so well-received. I'm going to keep on experimenting with different ratios and/or measurements of the flour and katakuriko, or try mixing in other ingredients. I wonder how they'll turn out if I use joshinko or shiratamako. Maybe you should keep some liquid from the radish in case you need to adjust its firmness later. I've written to steam-fry over low heat to make them soft (so that they're edible for toddlers), but they'll also turn out amazing if you fry them over medium low heat until they're nice and crispy. Recipe by Iku.. cookpad.japan Daikon Mochi Daikon Mochi I love the Chinese dim sum's daikon mochi! Here's my version (attempt?) of daikon mochi. mocomocodriveinn Chewy Daikon Mochi Made in a Frying Pan Chewy Daikon Mochi Made in a Frying Pan I wanted to use up daikon. Make sure to fry over high heat at the end to give them a crispy finish. Just like frying gyoza. They're delicious served with ponzu and ra-yu. Spreading the batter into big circles should yield 3-4 cakes, and small circles should yield 8-10 cakes. Recipe by Yuuyuu0221 cookpad.japan Daikon Radish Mochi with Brown Sugar Filling Daikon Radish Mochi with Brown Sugar Filling There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough. I didn't know that, so I've been making mochi by mixing daikon radish and katakuriko, and eating it with sugar-soy sauce. I think the brown sugar flavored filling counteracts the odor of the daikon radish. They say that the liquid in grated daikon radish has some nutrients too, so let's use it with the grated radish. The texture of the dough will vary depending on how much liquid is in the daikon radish, so please adjust accordingly. Recipe by Toromusume cookpad.japan Daikon Mochi Cakes for Dim Sum Daikon Mochi Cakes for Dim Sum Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish. Use a heatproof container or any suitable container you have as a mold. Adjust the steaming time depending on how thick your cake is. You can also wrap the cake tightly with plastic wrap and freeze it. This goes well with chunky ra-yu or chili garlic oil. Recipe by Hoink cookpad.japan Tofu Mochi with Rice Bran Tofu Mochi with Rice Bran This is a variation of "Okara Mochi with Rice Bran"using tofu. Incidentally, there is the same amount of vitamin B in 2 teaspoons of rice bran, as there is in 1 bowl of brown rice. You can hardly taste the rice bran after coating the mochi in kinako and light brown sugar (brown cane sugar). Adjust the amount of rice bran to your liking. Adjust the heating time according to your microwave. These mochi are made with katakuriko, so are best eaten straight away. Recipe by miyuki12 cookpad.japan Easy Daifuku with Leftover Mochi! Easy Daifuku with Leftover Mochi! I got this idea from a magazine a long time ago and made it, but the adzuki came out watery and had too much mochi, so I came up with this simple recipe for a tasty daifuku. With a tip from Cookpad user "akilala" that adding the sugar later, the daifuku won't harden as quickly, I modified my original recipe and was pleasantly surprised!! Definitely give this a try. Recipe by RIP cookpad.japan Chewy Daikon Mochi Chewy Daikon Mochi I've posted this recipe here because these daikon mochi were so well-received. I'm going to keep on experimenting with different ratios and/or measurements of the flour and katakuriko, or try mixing in other ingredients. I wonder how they'll turn out if I use joshinko or shiratamako. Maybe you should keep some liquid from the radish in case you need to adjust its firmness later. I've written to steam-fry over low heat to make them soft (so that they're edible for toddlers), but they'll also turn out amazing if you fry them over medium low heat until they're nice and crispy. Recipe by Iku.. cookpad.japan Chewy Daikon Mochi Chewy Daikon Mochi I've posted this recipe here because these daikon mochi were so well-received. I'm going to keep on experimenting with different ratios and/or measurements of the flour and katakuriko, or try mixing in other ingredients. I wonder how they'll turn out if I use joshinko or shiratamako. Maybe you should keep some liquid from the radish in case you need to adjust its firmness later. I've written to steam-fry over low heat to make them soft (so that they're edible for toddlers), but they'll also turn out amazing if you fry them over medium low heat until they're nice and crispy. Recipe by Iku.. cookpad.japan Daikon Mochi Daikon Mochi I love the Chinese dim sum's daikon mochi! Here's my version (attempt?) of daikon mochi. mocomocodriveinn Daikon Mochi Daikon Mochi I love the Chinese dim sum's daikon mochi! Here's my version (attempt?) of daikon mochi. mocomocodriveinn Chewy Daikon Mochi Made in a Frying Pan Chewy Daikon Mochi Made in a Frying Pan I wanted to use up daikon. Make sure to fry over high heat at the end to give them a crispy finish. Just like frying gyoza. They're delicious served with ponzu and ra-yu. Spreading the batter into big circles should yield 3-4 cakes, and small circles should yield 8-10 cakes. Recipe by Yuuyuu0221 cookpad.japan Chewy Daikon Mochi Made in a Frying Pan Chewy Daikon Mochi Made in a Frying Pan I wanted to use up daikon. Make sure to fry over high heat at the end to give them a crispy finish. Just like frying gyoza. They're delicious served with ponzu and ra-yu. Spreading the batter into big circles should yield 3-4 cakes, and small circles should yield 8-10 cakes. Recipe by Yuuyuu0221 cookpad.japan Daikon Radish Mochi with Brown Sugar Filling Daikon Radish Mochi with Brown Sugar Filling There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough. I didn't know that, so I've been making mochi by mixing daikon radish and katakuriko, and eating it with sugar-soy sauce. I think the brown sugar flavored filling counteracts the odor of the daikon radish. They say that the liquid in grated daikon radish has some nutrients too, so let's use it with the grated radish. The texture of the dough will vary depending on how much liquid is in the daikon radish, so please adjust accordingly. Recipe by Toromusume cookpad.japan Daikon Radish Mochi with Brown Sugar Filling Daikon Radish Mochi with Brown Sugar Filling There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough. I didn't know that, so I've been making mochi by mixing daikon radish and katakuriko, and eating it with sugar-soy sauce. I think the brown sugar flavored filling counteracts the odor of the daikon radish. They say that the liquid in grated daikon radish has some nutrients too, so let's use it with the grated radish. The texture of the dough will vary depending on how much liquid is in the daikon radish, so please adjust accordingly. Recipe by Toromusume cookpad.japan Daikon Mochi Cakes for Dim Sum Daikon Mochi Cakes for Dim Sum Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish. Use a heatproof container or any suitable container you have as a mold. Adjust the steaming time depending on how thick your cake is. You can also wrap the cake tightly with plastic wrap and freeze it. This goes well with chunky ra-yu or chili garlic oil. Recipe by Hoink cookpad.japan Daikon Mochi Cakes for Dim Sum Daikon Mochi Cakes for Dim Sum Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish. Use a heatproof container or any suitable container you have as a mold. Adjust the steaming time depending on how thick your cake is. You can also wrap the cake tightly with plastic wrap and freeze it. This goes well with chunky ra-yu or chili garlic oil. Recipe by Hoink cookpad.japan Tofu Mochi with Rice Bran Tofu Mochi with Rice Bran This is a variation of "Okara Mochi with Rice Bran"using tofu. Incidentally, there is the same amount of vitamin B in 2 teaspoons of rice bran, as there is in 1 bowl of brown rice. You can hardly taste the rice bran after coating the mochi in kinako and light brown sugar (brown cane sugar). Adjust the amount of rice bran to your liking. Adjust the heating time according to your microwave. These mochi are made with katakuriko, so are best eaten straight away. Recipe by miyuki12 cookpad.japan Tofu Mochi with Rice Bran Tofu Mochi with Rice Bran This is a variation of "Okara Mochi with Rice Bran"using tofu. Incidentally, there is the same amount of vitamin B in 2 teaspoons of rice bran, as there is in 1 bowl of brown rice. You can hardly taste the rice bran after coating the mochi in kinako and light brown sugar (brown cane sugar). Adjust the amount of rice bran to your liking. Adjust the heating time according to your microwave. These mochi are made with katakuriko, so are best eaten straight away. Recipe by miyuki12 cookpad.japan Easy Daifuku with Leftover Mochi! Easy Daifuku with Leftover Mochi! I got this idea from a magazine a long time ago and made it, but the adzuki came out watery and had too much mochi, so I came up with this simple recipe for a tasty daifuku. With a tip from Cookpad user "akilala" that adding the sugar later, the daifuku won't harden as quickly, I modified my original recipe and was pleasantly surprised!! Definitely give this a try. Recipe by RIP cookpad.japan Easy Daifuku with Leftover Mochi! Easy Daifuku with Leftover Mochi! I got this idea from a magazine a long time ago and made it, but the adzuki came out watery and had too much mochi, so I came up with this simple recipe for a tasty daifuku. With a tip from Cookpad user "akilala" that adding the sugar later, the daifuku won't harden as quickly, I modified my original recipe and was pleasantly surprised!! Definitely give this a try. Recipe by RIP cookpad.japan