What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 instant pot mochi recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Instant Pot Mochi Recipe
Instant Pot Strawberry Mochi Recipe
Instant Pot Matcha Mochi Recipe
3-Ingredient Strawberry Mochi Squares with Ice Cream
Mochi Recipe with Red Beans
Strawberry Mochi Recipe for Instant Pot or Steamer (Ichigo Daifuku)
Mango Mochi
Mom’s Red Bean Sticky Rice Cake (Instant Pot)
Instant Pot Hurricane Popcorn
Zenzai (Oshiruko) – Red Bean Soup with Mochi
Black Sesame Mochi Cake
Can you use all purpose flour for mochi?
Short answer: No. Long answer: Still no, but there are scientific reasons why. Today, I’ll break down what mochi actually is, and why it can’t be made without actual rice flour.
Can you make mochi with regular rice?
Mochi made with regular rice will be hard and brittle. If you want real mochi with the real stretchy chewiness, you must use glutinous rice! With that said, using regular rice is how you make Korean mochi that you find in dishes like topokki, the spicy rice cake dish.
How do you make mochi stay soft?
Coat the mochi portions in corn or potato starch. This will help keep the mochi soft and stop the portions from sticking together or to the container. Wrap each portion in plastic wrap. The plastic wrap helps to stop the mochi from drying out.
How do you cook raw mochi?
Place mochi in a toaster oven and toast until puffed up and golden brown, about 10 minutes. You can also pan-fry, boil it in the water, or microwave. For microwaving, put a mochi in a bowl, add water to cover it, and microwave. Once mochi is puffed up, gently smash the mochi with your hand.
What can I use instead of glutinous rice flour for mochi?
You’ll enjoy great tasting food, just as If you’d used glutinous rice flour.
- Sorghum Flour. Sorghum flour has earned itself some media popularity these days. …
- Almond Flour. …
- Coconut Flour. …
- Tapioca Flour. …
- Cornstarch. …
- Potato Starch.
Can you use rice flour instead of glutinous rice flour for mochi?
The type of recipe you’re creating should determine the substitute you choose for your sweet rice flour. In most cases, replacing sweet rice flour with a starch like tapioca or potato starch is your best solution, however, those options may not be ideal for certain desserts, like mochi.
Can I use rice flour instead of glutinous rice flour?
In most recipes, unless specifically stated, Rice Flour and Glutinous Rice Flour should not be used interchangeably. The flours have very different textures, cook very differently and yield very different results.
What can I use instead of mochiko flour?
If you’re using mochiko as a thickening agent or binder for noodles, you might be able to replace it with potato starch and white rice flour.
Is mochiko the same as rice flour?
The main difference between the two flours lies in the kind of rice grain used in their production. Regular rice flour is made from non-glutinous, long-grain brown or white rice. Mochiko is a sweet rice flour made from a glutinous, short-grain sweet rice called mochigome, also known as “sticky rice.”
Why did my mochi get hard?
Dango and mochi are made from rice so it will get hard when it’s cold. It will be soft again if you warm it up. Just be careful not to microwave it for long otherwise it will melt!
Why is my mochi so hard?
Your Mochi gets hard because it lost its moisture. To soften it, you want to introduce some moisture back into it again. A great way to do that is through steaming. Fill a bowl with boiling water in a steaming plate.
Can you eat mochi raw?
Once smooth and stretchy, you can eat the mochi immediately. Mochi can be made into small bite-sized pieces and eaten in many ways. Freshly-made mochi will become hard over time, so to preserve it, the mochi is pre-portioned and dried or frozen to keep for up to a year.