I have a whole bag of sweet rice flour what should i do with it?!
Answers:
Make Mochi!
Cocoa Mochi | Rich Coconut Mochi
Cocoa Mochi (Easy Microwave Version)
A traditional Japanese confection, dense and chewy in texture!. This microwave version is contemporarily flavored with cocoa!.
2 tbs unsweetened cocoa powder
2 cups sugar
1 cup water
1 box (1#) Mochiko Blue Star Brand Sweet Rice Flour
3 cups water
extra cocoa powder for dusting
In medium saucepan, using a whisk, combine sugar and cocoa together very thoroughly!. Then add 1 cup water and mix well!. Heat syrup over medium high, stirring until sugar is dissolved!. Set aside!.
Using a whisk, thoughly mix flour and 3 cups water in a large microwavable bowl until smooth!. Cover and microwave 5 minutes on high!. Remove from oven and using a large spoon, mix thoroughly!. Return to oven, uncovered, and cook an additional 5 minutes on high!.
Remove from oven!. Add cocoa syrup and mix thoroughly!.
Pour mixture into a 9 x 13 inch nonstick baking pan lightly coated with nonstick cooking spray!. Let mochi cool overnight or until firm!.
Dust top with cocoa powder and invert contents onto a cutting board dusted with cocoa powder (before inverting pan, gently pull the mochi along the pan sides free)!.
Cut mochi into small pieces and dust all surfaces in cocoa powder!.
Store in airtight container and refrigerate!.
Rich Coconut Mochi
1 box (1#) Mochiko Blue Star Brand Sweet Rice Flour
1 cup white sugar
1 1/2 cups brown sugar
1 can (14 oz) coconut milk
3/4 cup milk
3 eggs
1 cube butter (8 oz)
Brown sugar
Preheat oven to 350°F!.
Melt butter in a small saucepan over low medium heat!. Set aside!.
Thoroughly mix flour and sugars together in a large bowl!.
Mix milks, eggs, and melted butter together before then adding to dry mixture!.
Combine all ingredients well, then pour mixture into a 9 x 13 inch baking pan lightly coated with non-stick cooking spray!.
Sprinkle with brown sugar to taste!.
Place in oven on middle rack and bake for approximately 50 minutes!.
Turn off heat and allow mochi to rest in oven for an additional 30 minutes before removing and cutting into small pieces!.
Store in airtight container and refrigerate!.
Www@FoodAQ@Com
Cocoa Mochi | Rich Coconut Mochi
Cocoa Mochi (Easy Microwave Version)
A traditional Japanese confection, dense and chewy in texture!. This microwave version is contemporarily flavored with cocoa!.
2 tbs unsweetened cocoa powder
2 cups sugar
1 cup water
1 box (1#) Mochiko Blue Star Brand Sweet Rice Flour
3 cups water
extra cocoa powder for dusting
In medium saucepan, using a whisk, combine sugar and cocoa together very thoroughly!. Then add 1 cup water and mix well!. Heat syrup over medium high, stirring until sugar is dissolved!. Set aside!.
Using a whisk, thoughly mix flour and 3 cups water in a large microwavable bowl until smooth!. Cover and microwave 5 minutes on high!. Remove from oven and using a large spoon, mix thoroughly!. Return to oven, uncovered, and cook an additional 5 minutes on high!.
Remove from oven!. Add cocoa syrup and mix thoroughly!.
Pour mixture into a 9 x 13 inch nonstick baking pan lightly coated with nonstick cooking spray!. Let mochi cool overnight or until firm!.
Dust top with cocoa powder and invert contents onto a cutting board dusted with cocoa powder (before inverting pan, gently pull the mochi along the pan sides free)!.
Cut mochi into small pieces and dust all surfaces in cocoa powder!.
Store in airtight container and refrigerate!.
Rich Coconut Mochi
1 box (1#) Mochiko Blue Star Brand Sweet Rice Flour
1 cup white sugar
1 1/2 cups brown sugar
1 can (14 oz) coconut milk
3/4 cup milk
3 eggs
1 cube butter (8 oz)
Brown sugar
Preheat oven to 350°F!.
Melt butter in a small saucepan over low medium heat!. Set aside!.
Thoroughly mix flour and sugars together in a large bowl!.
Mix milks, eggs, and melted butter together before then adding to dry mixture!.
Combine all ingredients well, then pour mixture into a 9 x 13 inch baking pan lightly coated with non-stick cooking spray!.
Sprinkle with brown sugar to taste!.
Place in oven on middle rack and bake for approximately 50 minutes!.
Turn off heat and allow mochi to rest in oven for an additional 30 minutes before removing and cutting into small pieces!.
Store in airtight container and refrigerate!.
Www@FoodAQ@Com
You can make a candy like dessert from Thailand or Malaysia, cooked with rice and coconut milk, allowed to cool and set like fudge it is a traditional dessert or after dinner sweet, colour and flavoured with may flavours also!.
Sweet rice flour can be used for thickening rice puddings, in baking like shortbread cookies, in pastry crust for different dishes, even add some to a pie crust dough for a flaky texture!.Www@FoodAQ@Com
Sweet rice flour can be used for thickening rice puddings, in baking like shortbread cookies, in pastry crust for different dishes, even add some to a pie crust dough for a flaky texture!.Www@FoodAQ@Com
Question is: Why did you buy it!?
i am gluten intolerant and I keep a small amount of that around for recipes that require it!. But it is CRUNCHY compared to wheat flour and it really has no redeeming features!.
I say dump it if you have to try to find uses for it!.Www@FoodAQ@Com
i am gluten intolerant and I keep a small amount of that around for recipes that require it!. But it is CRUNCHY compared to wheat flour and it really has no redeeming features!.
I say dump it if you have to try to find uses for it!.Www@FoodAQ@Com
No, no, no! don't dump it! Make the Mochi like a previous poster put up!. I made some today and it's really good and easy to make!. Much better than the stuff from the store!. Or donate it to a food bank, but don't just dump it!. Wasting food is evil!. ^_^Www@FoodAQ@Com
Give it to some charity thing where people need food!.Www@FoodAQ@Com