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from the pig & quill

Mochiko chicken tacos with tangy umeboshi mayo

Mochiko Chicken Tacos with Tangy Umeboshi Mayo - mochiko flour is sweet rice flour which is GF and is a great way to fry up some chicken!

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from Lady and Pups – an angry food blog

Ultra soft stringy, sticky rice bread

Just because you were so nice listening to me rant: If you had true, unapologetic love for squishy, sweet, and borderline childish white bread that dents like pillows, my friends, you'll love this bread. I first discovered this bread in a Korean bakery in Beijing... #milkbread #mocha #ricebread

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from the pig & quill

Mochiko chicken tacos with tangy umeboshi mayo

from Just A Pinch Recipes

Banana mochi bread

BANANA MOCHI BREAD - THIS IS NOT GLUTEN FREE AS IT CLAIMS! It claims to be gluten free but it uses bisquick. You can use a gluten free bisquick mix to make it gluten free.

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Matcha Mochi Cup Cakes:: 220g mochiko [I also used Thai glutinous rice flour as Y. suggests] 5g matcha powder 85g unsalted butter, melted 155g caster sugar 187g evaporated milk 2 eggs 1 teaspoon baking powder Cooked red beans (possibly canned, see below) (optional) Make batter. Bake in a muffin mold @350 for 20-25 min.

Homemade Mochi Ice Cream-So easy and delicious!-Hint: Bonus points if you have Neapolitan ice cream on hand-three different flavours! Mochi Ice Cream-3.5 tbsp 50 grams mochiko (sweet rice) flour* 7tbsp 100 grams sugar, 100 ml water Cornstarch. Flour and water together 1 tbs at at time, add in sugar when 1 is combined. Microwave high, 2 mins, half power 1 min. Coat with A LOT of flour on a cutting board spread out by hand after cooling in the fridge-10 mins.

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from the pig & quill

Mochiko chicken tacos with tangy umeboshi mayo

from Pint Sized Baker

A Taste of Home - Butter Mochi Recipe

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