Mochiko Chicken

*  Exported from  MasterCook  *

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Chicken cleaned*
   2       tb           All Purpose flour
   4       tb           Cornstarch
   4       tb           Mochiko**
   4       tb           Granulated Sugar
   5       tb           Soy sauce
   1       tb           Chinese Oyster sauce
   2                    Eggs
                        MSG -- Optional
                        Chopped green onions
   7       tb           Seasame seeds -- to taste

Scocasso! alternative ingredients to try:
--------  ------------  --------------------------------
   3       lb           chicken style gluten or soy product*
   ?       tb           whole grain flour
   4       tb           arrowroot (kuzu) powder
   4       tb           Mochiko [whole grain mochiko is better for you]**	
   4       tb           natural sugar
   5       tb           Bragg Liquid Aminos Seasoning
   1       tb           Chinese shitake sauce or whatever
   2       tb           egg replacer or a little guar gum
                        green onions, chopped
   7       tb           sesame seeds, to taste
                        DO NOT use MSG!  It's bad.

*boned and cut up in bite sizes. **(Sweet flour made from glutinous rice)
Mix all of the ingredients with the cut up chicken in a large bowl, stir well to coat all of the chicken. Marinate for two or three hours. Fry in a large skillet as you would with normal fried chicken until golden brown. Drain on paper towels and serve hot.

This basic recipe is from the Honpa Hongwanji Buddist Temple Cookbook published in Honolulu in 1973. That same Buddist temple has since then published an additional four or five cookbooks. All of them I am told are very good and offer a wide selection of island cooking covering all of the ethnic groups in Hawaii not only the Japanese-Hawaiians. Hawaii is a melting pot of races and it is also a melting pot of cuisines with each of its many ethnic groups contributing to the rich experience of Hawaiian foods. The island housewives "cook in many languages" and I indeed enjoyed, and still do enjoy, "eating in many languages" I hope this is the recipe you wanted Vicki. If not just send a message this way and I will attempt to get just what you wish. .....Aloha..."Kapena" FROM: THEODORE SEDGWICK (XPST31A)

Bibingka (Coconut rice desert)

Ingredients:

     2 1/2 lb (5 1/2 cups)	mochi rice
     1 can (12 oz)		frozen coconut milk, thawed
     1 pkg (1 lb.)		dark brown sugar
				bananna leaves

Butter Mochi

Butter Mochi (#2)

Ingredients:

     1/2 cup             butter
     1 pkg (1 lb)        mochiko
     1 1/2 cups          sugar
     1 teaspoon          baking powder
     3 cups              milk
     5                   eggs, beaten
     1 teaspoon          vanilla
     1 cup               coconut

Chocolate Mochi

Coconut Mochi (Chichi Dango)

Ingredients:

     1		box (1 lb) mochi flour (mochiko)
     2.5 C.	sugar
     1 tsp	baking powder
     1 can	coconut milk
     1.75 C.	water
     1 tsp	vanilla (opt)

Coconut Rice Desert (Mochi) - (Bibinka #2)

Ingredients:

     2 1/2 lb (5 1/2 cups)    mochi rice
     1 can (12 oz)            frozen coconut milk thawed
     1 package (1 lb.)        dark brown sugar (2 1/3 cups packed)

Preheat oven to 350 degrees F.

Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings.

Chi Chi Dango (Coconut Mochi #2)

Chi Chi Dango (Coconut Mochi #2)

INGREDIENTS:

Mochiko( glutinous rice powder): 1 box ( 16 oz. Available at the Oriental Grocery Store)
Pound cake: a loaf ( this can be substituted by other kinds of cakes or bread that you like)

DIRECTIONS:

Boil the water ( 7 cups 70 8 cups). Pour the boiling water (3 cups) into Mochiko Powder in a bog bowl. Knead the mixture until you make a good dough. Make bite-sized balls out of the whole dough and put them into the boiling water. Take then out when they float on the surface of the boiling water. Grind the Pound Cake into fine powder. (Use a knife) Roll the balls that you took out over the Pound Cake powder. (Use a small or middle-sized bowl. Put the powder in it and roll several balls over the powder at the same time. It works beautifully) Put the balls in a plate. Ready to be served.

7-Up Mochi

By Request By Catherine Kekoa Enomoto Wednesday, February 18, 1998

Photographer: Craig T. Kojima, Star-Bulletin 7-Up adds zip to mochi flavored with lemon and lime gelatin, butter and eggs add richness.

Another mochi mystery solved Phone calls track down missing measurements in a recipe

After Hannah De Motta's son visited her on the Big Island, he found an intriguing recipe in the Aloha Airlines inflight magazine on his return flight to Oahu. He phoned his mom to relay the recipe, but the amount of sugar was missing. Mom De Motta wrote to By Request from Pepeekeo: "I called the airlines, which referred me to the publisher. The answer I got was, 'That's the way we received it.' "Would you be able to help me?" she implored. Several phone calls revealed that Eunice Ahtuck, manager of international customer service, uses three-fourths cup of sugar in her original recipe. "Of course, local people like mochi," said Ahtuck, who created the confection about 15 years ago. "The taste is very good." Here's the 7-Up recipe for De Motta and a Mochiko coffee kulolo for those who enjoy collecting and trying popular recipes for sweet glutinous-rice cakes.

3                    eggs

3/4 cup              sugar

1 box                mochiko (sweet rice flour) 

1 box (3-1/4 ounces) lime-flavored gelatin crystals, such as Jell-O

1 box (3-1/4 ounces) lemon-flavored gelatin crystals, such as Jell-O

1 teaspoon           baking powder

2 cans               7-Up

1 block              margarine (1/2 cup) 

                     Kinako (soybean powder), optional

Mix eggs and sugar well. Add mochiko, flavored gelatin crystals, baking powder and 7-Up, and beat well. Add melted margarine and beat well.

Pour mixture into greased 9-by-13-inch pan and bake at 350 degrees for 1 hour.

Cool before cutting. To keep mochi from sticking together, lightly sprinkle kinako or cornstarch on all sides of mochi squares. Makes 48 pieces, each 1-1/2 inches square.

Approximate nutritional analysis per piece: 90 calories, 2.5 grams total fat, 0.5 gram saturated fat, 15 milligrams cholesterol, 65 milligrams sodium.*

Mochiko Coffee Kulolo

5 cups               mochiko (Japanese sweet rice flour) 
3 teaspoons          instant [grain] coffee 
1-pound box          dark brown sugar [natural sugar is better]
1 teaspoon           baking soda 
12-ounce can         coconut milk 
2-1/2 cups           water 
6 to 8               ti leaves, spritzed with nonstick cooking spray 
                         [find something else instead of the spray- that stuff's bad]

*[text]* added by "Scocasso Pages"

Preheat oven to 350 degrees. Line 9-by-13-inch baking pan with 3 or 4 prepared ti leaves.

Combine dry ingredients. Stir in liquids mix well. Pour into prepared pan. Top with remaining ti leaves. Cover with aluminum foil. Place an additional pan of water on the lowest shelf in the oven. Bake 1 hour. Cool and cut into 36 squares.

Approximate nutritional analysis per serving: 150 calories, 2.5 grams total fat, 2 grams saturated fat, no cholesterol, 40 milligrams sodium.

Per serving, using low-fat coconut milk (1 gram fat per tablespoon coconut milk): 140 calories, 1 gram total fat, 0.5 gram saturated fat, no cholesterol, 45 milligrams sodium.*

Ozoni Soup

Abekawa Mochi

Heso Mochi

Cooking Deeply Related to Local Events: Autumn & Winter

Autumn: Rice Dough Dumplings "Heso-mochi"
	At the moon-viewing festival, most Japanese people make sphere-shaped rice dough dumplings, or "Mochi-dango." But the people of Shizuoka make flattend mochi-dango and dent them in the center as if to give them a belly button. "Heso" means belly button. The moon-viewing festival is held to thank gods for a good harvest rather than to just enjoy watching the moon. It is said that the reason a belly button was added was so the gods could identify them. In the city of Iwata, however, they make protruded mochi-dango instead, and they are offered to the sun. The reason for the complete contrast in mochi is unknown. Protruded Mochi-dango Offered to the Sun	Heso-mochi Put on a Bundle of Straw

Visit their home-pages: Ozoni | Abekawa & Heso
Their: Copyright page.

Ohagi

A: 300g azuki/ One and three fourth cup of sugar
B: Half cup of kinako/ One fourth ~ half cut of sugar/ Little salt
C: 200g mochi rice/Little salt/200cc water
D: Half cup of aonori

A: How to cook anko

1. Wash the azuki.
   
2. Place them in a saucepan and add enough water to cover them. Cook over high heat untill it boils, then, cook over medium heat for 40~60 minutes. Once in 10 minutes, add 100cc water removing the scum periodicully.
   
3. When the azuki become soft, cook over high heat and drain thoroughly. Then, add half suger mixing.
   
4. Add rest suger and salt and mix. Turn off the heat and let azuki cool

1. Add sugar and salt and mix.

1. Wash mochi rice right before cook. When cooked,steam them.
   
2. Add salt. Beat mochi rice with wet suriko-gi untill become like moti.
   
3. Make mochi rice round like ping pong ball shape.

1. Anko/Put 1 tablespoons anko on hand. Then, put rounded mochi rice on anko,and rap.
2. Kinako/Add 1 teaspoons anko in mochi rice. And cover kinako with mochi rice.
3. Aonori/Same as kinako.

Naemi's Cafe Mochi-cake (#2)

Passed on to "Scocasso! Mochi Pages" by Kumiko Minowa
As far as she knows, the source of this recipe is Naemi of the now defunct "Naemi's Cafe", New Westminster, BC
Date: Mon, 24 Aug 1998

INGREDIENTS:

A)  1box (454g)  	Mochi-ko(sweet rice flour) 
       3 cups		Milk  
       3~4 tea spoons 	Baking powder (aluminum-free!)
 
B)  1/2 cup		Butter
      1 1/2 cups	Sugar
 
C)  5			Eggs 

(Wax paper is favorable to layer the bottom of the pan with)

Scocasso! Healthy Mochi Cake Variation Attempt

A)  1 box (454g) mochi-ko(sweet rice flour)
          [whole grain is better, quantity will differ]

    3 cups  soy milk
           or almond/cashew/sunflower/coconut milk etc. 

    3~4 teaspoons	non-aluminum baking powder 
           or [per teaspoon]divide teaspoon in fifths:
                  use 2 parts cream of tartar, 
                  1 part baking soda, and 2 parts arrowroot(kuzu).
           or Use 1/4 teaspoon baking soda and 1/4 to 1/2 cup 
                  molasses, reducing other liquids in 
                  the recipe equivalently.


B)  1/2 cup pure(100%) soy margarine   
           or olive/safflower/sunflower oil 80% of amount.

    1 1/2 cup  natural sugar/sweetener


C) Egg-replacer for 5 eggs
      Use egg replacer as per package instructions
           or 1 tablespoon defatted soy flour
           or 1 tablespoon powdered soy lecithin
                  [there's liquid lecithin too]
           or half-one ripe bananna
           or 1/4 cup tofu

dry ing.:
   box            mochiko
   1.5 cup        packed brown sugar 
                      (please use natural raw sugar 
                       or other natural sweetener, 
                       brown sugar isn't, but that's all I had)
   1.5 tsp.       baking soda
                      (more might be better, I don't know)
   2 tsp.         arrowroot powder
   5 Tblsp        egg-replacer 
                      (directions said to add 10 Tblsp water and 
                       mix it up well {best way to get chunkies 
                       out is to use your fingers} so I decreased 
                       the soy milk accordingly); 

wet ing.:
   can of         coconut milk 
                      (mix the oil or margarine when using this)
                  soy milk
   1-2 Tblsp      soy lecithin (also a binder)
                  vanilla.

Hint:
-fill your pan(s) only half way with batter or the center might not cook well, or the outside might burn
-wait until it cools well before you cut it, or it will just go back together again.
-some kind of icing or non-dairy ice-cream would be good with it too.**

Mochi-cake (#3)

Age & Sweet Potato Mochi (#2)

Dango Jiru (Dumplings with Miso)

Title: Dango Jiru (Dumplings with Miso)
Categories: Japanese, Seafood
Yield: 6 servings

	3 c         Dashi
	1/2 c       Miso
	1/4 pk      Mochi-flour
	2           Stalks green onions
	1 lb        White fleshed fish
	1/4 ts      Gourmet powder

From: Sukiyaki, The Art of Japanese Cooking and Hospitality Shared By: Pat Stockett

Mochi Rice

"Mocheese" Filled Tamales

---------- Recipe via Meal-Master (tm) v8.02
 
      Title: "Mocheese" Filled Tamales
 Categories: Vegetarian, Vegan, Tex-mex, Main dishes
      Yield: 9 servings

      1     Basic Masa Dough recipe
     18     Corn husks or parchment
             -papers

--------------------------FILLING---------------------------

      4 oz   Tofu, silken; mashed
      6 oz   Mochi cake; uncooked;
              -grated
      4 tb   Miso paste, white,or yellow,
      4 tb   Corn oil

   To make filling:
  
   Mix filling ingredients until smooth.
  
   Fill and cook tamales according to "Tamales: Basic
  Procedure".
  
   Per serving (2 tamales): 393 cal; 3 g prot; 411 md
  sod; 67 g carb; 10 g fat; 0 mg chol; 36 mg calcium
 

Sekihan - Red Beans & Mochi Rice

Cynthia and other Japanese food fans: The rice you had at the party was called sekihan. It is served on special occasions throughout the year in Japan (and it is delicious - especially if you like sticky things). Here's a recipe I've adapted from _Japanese Cooking_ by Susan Fuller Slack and _The Heart of Zen Cuisine_ by Soei Yoneda.

(6-8 SERVINGS)

  1/2   cups   azuki (small red beans)
  3 1/2 cups   water (approx.)
  3     cups   sweet glutinous rice (mochi gome) 
                 **Regular rice isn't sticky enough**
                 well rinsed, soaked for 1/2-1 hour, drained
  3 1/2 cups   water
  1     tblsp  black dry-roasted sesame seeds
               Shiso or watercress leaf for garnish, if desired

In a medium saucepan, combine beans and water; bring to a boil. Reduce heat to low; simmer 45 minutes to one hour or until beans are soft but not completely cooked. Cool to room temperature. Drain beans, reserving the liquid. Mix the beans, drained rice and water with 3 tablespoons of the bean's cooking liquid. Cook in rice steamer in the usual manner. Spread the cooked beans and rice into a decorative shallow dish or laquer tray. Sprinkle with the sesame seeds, garnish and serve.

If you don't have a rice cooker, you can cook this is a pot on the stove as you would regualr rice. Just use the proportion of water to rice given here, not the usual Western 2 parts water to one part rice. The rice has already been soaked, so it needs less water to cook.

Things Japanese

Zoni recipes differ from region to region, and from one household to another. The custom of having Zoni on New Year's Day os said to have originated in the 15th century.

Rice cakes are made either as separate small, round pieces or as square cuts made from a larger, round or oblong lump of pounded rice after it has hardened.

The larger round rice cake is called Kagami-Mochi and is used as a New Year household decoration. When used for this purpose, two Kagami-Mochi differing in size, are stacked one on top of the other and offered to the ancestral altar of each family. The big rice cakes, usually about a foot in diameter, are later cut into smaller pieces and eaten by family members, who believe that the custom insures good health and good fortune for them.

Mochi for New Year celebrations is made during the final week of December. In olden times, it used to be prepared at each household. In the countryside, the whole family join in the effort even today, but in towns, professional rice pounders come around equipped with all necessary utensils such as rice-steaming frames, pestles and mortars.

Today, many confectionery shops prepare Mochi in a professional way and deliver the finished products to the customers. Children of urban families are thus denied the pleasure of watching the Mochi - making ceremony - to say nothing of the thrill of plucking off lumps from the soft, warm mass of pounded rice and kneading them into proper shape.

In a more recent development, gadget-crazy Japanese have developed compact electric Mochi-making machines for home use. The contraption is fast becoming a kichen fixture in many a home.

Contemporary children are also becoming ignorant of the romantic legend which tells of the image of a rabbit pounding Mochi in a mortar, which can be seen on the face of a full moon. The September harvest moon used to be an occation for indulging in this sort of poetic fantasy.

While the New Year holiday is a big time for Mochi eating, there are many other occations when the rice cake is prepared to celebrate happy events. These include Shinto festivals, completion of a new house, wedding receptions and the birth of a baby.

Farmers make Mochi with their new new crop of glutinous rice and dedicate the products to the neighborhood shrine as a token of gratitude.

Mochi is available around New Year holidays at food-stores, supermarkets or rice dealers.

Sumashi Zoni : Tokyo style (serves 4)

This is the simplest kind of Zoni.