Recipes

 

 

 

 

1 cup mochi flour (15-20 balls) Green trim package

3/4 cup tap water

wong tong (cake brown sugar) cut into little cubes

 

 

1. In a large pot boil water to cook mochi balls.

 

2. Combine flour and tap water, until a dough ball is formed.

     Dough should be soft and pliable, not too wet or dry. Might

      not need to add all the 3/4 cup water.

 

3. Divide flour into even balls, about 1 inch to 1 1/2 in diameter.

 

4. Press a little dent into each ball and place 1 cube of brown sugar.

     Pinch to seal and roll into ball again.

 

5. Put mochi balls into boiling water. Turn heat down to a simmer.

    Do not stir the balls and try not to let them stick together.

 

6. Mochi balls will float when they are done.

 

7. Remove and place in bowl with sweet syrup or warm water.

 

 

Water

Wong tong, enough to flavor water

Slices of ginger, to flavor water. (optional)

 

1. Boil water

2. Add sugar and ginger

3. Simmer and keep warm

 

 

 

Other fillings:

 

Sweet bean paste

Koshi an