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Ingredients

• ✓ glutinous rice flour
• water
• white sugar
• white vinegar
• potato starch
• salt

Instructions

1. 1 Mix together mochiko, water, and 1 cup sugar in a medium bowl until well blended. Mix in vinegar to soften. Pour into a microwave-safe dish and loosely cover with plastic wrap. Microwave on high for 8 to 10 minutes. Remove and let cool until cool enough to handle.
2. 2 Combine potato starch, remaining 1/4 cup sugar, and salt in a small bowl. Turn mochi out onto the plastic wrap and cut into 25 pieces using a plastic or wooden knife (metal knives tend to stick too much). Roll pieces in the potato starch mixture.

By DINKYPIE

Ingredients

• ✓ glutinous rice flour
• red bean paste
• green tea powder
• water
• white sugar
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Wrap red bean paste in aluminum foil and place in the freezer until solid, at least 1 hour.
3. 3 Mix glutinous rice flour and green tea powder thoroughly in a microwave-safe bowl.
4. 4 Stir in water, then sugar; mix until smooth.
5. 5 Cover the bowl with plastic wrap and microwave for 3 minutes 30 seconds.
6. 6 Meanwhile, remove red bean paste from the freezer and divide into 8 equal balls. Set aside.
7. 7 Remove rice flour mixture from the microwave. Stir and heat, covered, for another 15 to 30 seconds.
8. 8 Dust a work surface with cornstarch. Roll about 2 tablespoons of hot rice flour mixture into a ball. Flatten the ball and place one ball of frozen red bean paste in the center. Pinch and press the dough around the bean paste until completely covered.
9. 9 Sprinkle with additional cornstarch and place mochi, seam-side down, in a paper muffin liner to prevent sticking.
10. 10 Repeat Step 6 to make remaining mochi.
11. 11 Enjoy!

By Katrina

Ingredients

• ✓ glutinous rice flour
• white sugar
• water
• white sugar
• sesame seed
• coconut
• salt

Instructions

1. 1 Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
2. 2 Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
3. 3 Bring a large pot of water to a boil.
4. 4 Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.

By lola

Ingredients

• ✓ glutinous rice flour
• baking powder
• white sugar
• egg
• pumpkin puree
• sweetened condensed milk
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Sift together mochiko, baking powder, and sugar in a large bowl. Combine eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir egg mixture into mochiko mixture. Pour into the prepared dish.
3. 3 Bake in preheated oven for 1 hour. Allow to cool before serving.

By PIKALA

Ingredients

• ✓ glutinous rice flour
• white sugar
• baking powder
• butter
• whole milk
• egg
• vanilla extract
• coconut

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk eggs, vanilla, and milk together in a medium bowl. Stir rice flour, sugar, and baking powder together in a separate larger bowl.
3. 3 Stir egg mixture into flour mixture until blend. Mix in melted butter and coconut. Pour into the prepared pan.
4. 4 Bake in the preheated oven until golden brown, 1 hour. Cool completely in the pan on a wire rack until mochi has set. The texture will improve as it cools. Use a sharp, greased knife to cut into squares.

By SAXONY

Ingredients

• ✓ glutinous rice flour
• white sugar
• shortening
• baking powder
• water
• sesame seed
• lotus paste
• vegetable oil

Instructions

1. 1 Combine sugar and shortening in a bowl to make a paste. Add rice flour, baking powder, and ice water and mix everything into a dough ball. Wrap in plastic film and refrigerate for 30 minutes.
2. 2 Remove dough from fridge and separate into 6 equal portions. Roll into balls and flatten the balls into thin disks. Portion lotus paste into 6 equal parts and roll into small balls. Set a lotus paste ball in the center of the flattened dough disks and wrap dough around the lotus paste. Roll between the palms of your hands until all the seams are gone and no lotus paste is showing.
3. 3 Pour sesame seeds onto a saucer and roll finished balls in the sesame seeds. Roll balls between your palms one more time to make sure sesame seeds stick.
4. 4 Pour oil into a pot and heat to 350 degrees F (175 degrees C). Drop balls into the hot oil and fry until golden brown, 5 to 6 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate to absorb the excess oil
5. 5 Serve - be careful! The lotus paste inside the balls will be very hot.

By imperiallamianchi

Ingredients

• ✓ glutinous rice flour
• water
• green mung bean
• white sugar
• white sugar
• salt
• cooking oil

Instructions

1. 1 Combine 1 cup water and mung beans in a pot and bring to a boil; cook over medium heat until beans are very tender, about 30 minutes. Mash beans thoroughly, then stir in 1/2 cup sugar until well combined; set aside.
2. 2 Mix together rice flour, remaining 1/4 cup water, 2 tablespoons sugar, and salt in a large bowl; knead just enough to form a ball. Divide dough into small pieces and roll into balls. Flatten each dough ball, then spoon 1 tablespoon mashed bean mixture into the middle of dough. Wrap dough around bean mixture and pinch edges to seal.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry balls in batches in hot oil until golden brown, 5 to 10 minutes per batch. Drain on paper towels and serve hot.

By lola

Ingredients

• ✓ glutinous rice flour
• cooking spray
• white sugar
• baking powder
• water
• coconut milk
• vanilla extract
• red food color
• potato starch

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.
2. 2 Whisk mochiko, sugar, and baking powder together in a bowl.
3. 3 Combine water, coconut milk, vanilla, and food coloring in a medium bowl. Blend in dry ingredients, then pour into the prepared pan. Cover with foil.
4. 4 Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
5. 5 Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.

By dewny dewny

Ingredients

• ✓ glutinous rice flour
• oil
• milk
• egg
• white sugar
• baking powder
• salt
• mixed fruit

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan generously with oil.
2. 2 Whisk milk and egg together in a bowl.
3. 3 Sift rice flour, sugar, baking powder, and salt together in a separate bowl. Mix in milk mixture until well blended. Fold in dried fruit. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until edges start to brown, about 1 hour. Let cool completely, 20 to 30 minutes, before slicing.

By daidai

Ingredients

• ✓ glutinous rice flour
• salt
• clove
• allspice
• nutmeg
• ginger
• baking soda
• cinnamon
• all-purpose flour
• whole wheat flour
• vanilla extract
• white sugar
• brown sugar
• taro starch
• almond milk
• safflower oil
• sweet potato
• egg white
• safflower oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 8x4-inch pan with 1 teaspoon safflower oil.
2. 2 Beat egg whites briefly in a large bowl using an electric mixer. Blend in sweet potatoes and 1/2 cup safflower oil on low speed.
3. 3 Heat almond milk on the stovetop or microwave until hot but not boiling. Stir in taro starch until dissolved; mixture will be smooth and thick. Blend taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract; continue blending until smooth.
4. 4 Stir whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt together. Mix into the sweet potato mixture until batter is smooth and blended. Pour into the prepared pan.
5. 5 Bake in the preheated oven until top springs back when pressed, about 1 hour. Let bread cool for at least 15 minutes before removing from the pan.

By SarahJane

Ingredients

• ✓ glutinous rice flour
• green onion
• soy sauce
• egg
• white sugar
• garlic
• sea salt
• cornstarch
• all-purpose flour
• chicken wing
• chicken thigh
• oil

Instructions

1. 1 Combine green onions, soy sauce, eggs, sugar, garlic, and sea salt in a large glass or ceramic bowl. Sift cornstarch, mochiko, and all-purpose flour together into the bowl with green onion mixture; fold until smooth. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Remove chicken from the refrigerator; stir to redistribute.
3. 3 Heat oil in a large pot to 350 degrees F (175 degrees C). Lower chicken wings carefully into hot oil in batches. Fry until golden brown and cooked through. Drain on paper towels. Repeat with remaining wings.

By Mama Smith