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Rice cake kirimochi or kakumochi Rice cake marumochi Fresh mochi being pounded. A mochi (/ m oʊ t ʃ iː / MOH-chee; [1] Japanese もち, 餅 ⓘ) is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into ...
Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and community activist Frances Hashimoto with help from her husband, Joel.
Butter mochi combines textures and flavors of its two main influences, mochi and cake. It features a similar chewy ("Q") texture as mochi, [ 1 ] but less pronounced through the addition of traditional cake ingredients such as eggs and butter as well as leavening introduced via baking powder .
Fugetsu-Do is a one-of-a-kind confectionary in Los Angeles that still makes sweets the old-fashioned way and has been satisfying cravings for generations.
Strawberry flavor mochi donut by Mister Donut. One of the earliest iterations of mochi donuts can be traced to the development of "poi mochi" by Charmaine Ocasek in Hawaii in 1992. [2] This iteration is a fusion of American donuts and Japanese mochi [3] and "consisted of deep-fried balls of mashed taro and mochiko, a Japanese short-grain sweet ...
Mitsuo Nakatani is a mochi master, and to watch him do his work is a genuine thrill. Turning sticky rice into Japan's traditional soft and chewy treat requires pounding, flipping and smashing the ...
Moche (also spelled mochi or muchi) are boiled glutinous rice balls with bean paste fillings served with hot sweetened coconut milk; Palitaw is a boiled rice cake disk covered with freshly grated mature coconut meat and sugar; Panyalam is similar to bibingka but is fried instead of baked. It is popular among Muslim Filipinos and the Lumad ...
Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉), starch derived from the root of the kudzu plant, or mochi cakes made from Lactobacillales-fermented wheat starch (久寿餅) which is speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.