Mochi Rice cake is made of Glutinous rice, or sweet rice. It is a common food in Japanese cuisine, and is often served in celebration of the new year. The rice cake works for a number of applications, and while it is great as a dessert, it is also common to incorporate these into a meal, such as a soup, stir-fry, or even cut up then wrapped in nori.
Amount Per Serving
Calories From Fat
% Daily Value
NUTRITION FACTS Serving Size: 1 pieces (50 g) Servings per Container Approx.: 20 Net wt. 2.2 lbs. (1 kg)
INGREDIENTS Glutinous rice.
Product of Japan
Percent Daily Values (DV) are based on a 2,000 calorie diet.
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Fantastic. I bake these at 350-400F for around 15 minutes. They puff up nicely, get all crispy on the outside and chewy in the middle... yum! I actually prefer these by themselves, but my mom dips them in a little melted margarine. Each little brick has cut marks in it, so you can break it into four pieces pretty easily. That size should be a lot more managable, but if you bake them, make sure you spread them really far apart! I will be ordering more as soon as I polish off this bag.
(this is not a sweet mochi, this is plain; unflavored)
Wednesday Jan 30 2013 11:02
So this mochi is fantastic. It is mild in flavor, and supports what ever you use as a dipping sauce or wrap quite nicely. It is extremely sticky and chewy when cooked, so eat in small bites with careful swallowing. I ended up cooking it in a non-stick pan, it doesn't need any oil or grease if you have the correct surface. It puffs up and crisps on the outside,almost like a marshmallow or puff pastry, which is how you know its done. Nori and sweetened soy sauce were my picks for additives.
I would totally recommend this to anyone looking for a fairly simple to make snack, but would advice that it be cut up for any small children!