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Finally oven-baked Agemochi

Finally oven-baked Agemochi

Category: Recipes

After taking mochi cakes out of the plastic package, I left them on a plate to dry them out completely.  It took nine days.  Today I used a small mallet and crumbled them.


Instead of deep-frying them, I tossed mochi pieces with little olive oil and baked in the oven.  The result was great – crisp, golden yet light.

2 ounce mochi pieces (completely dried)

1 1/2 tablespoon olive oil or other cooking oil

Sea salt, freshly ground pepper

Place the rice cake crumbles in a bowl and toss them with the cooking oil.  Place the crumbles on a cookie sheet and bake them in a heated oven (400 degree F) until plump and golden.  Remove the rice cake crumbles from the oven and toss with the sea salt and ground pepper.

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