Got these recipes from Lisa and Kent's Auntie Yo, who also happens to be Evelyn's sister-in-law, who also recently married a guy that my parents know from Hawaii. It's a small, small J.A. world. Anyways, the first mochi recipe was made by Candace, who said it was Auntie Yo's recipe. The next day, Auntie Yo emailed it to me. -- Jenni
2 cups mochiko
1 1/2 cups sugar
2 cups water
3 drops food coloring
Directions: Mix together in bowl: 2 cups mochiko, 1 1/2 cups sugar. Add 2 cups water and mix thoroughly. Add 3 drops of food coloring (red or green) and mix until well blended. Cover with plastic wrap. Microwave on high for 4 1/2 minutes. Take out and mix thoroughly. Microwave again for 3 1/2 minutes more. You can dump onto plastic cutting board dusted with katakuriko (Japanese flour) and cut out with cookie cutter or drop by tablespoonful onto wax paper (dust with katakuriko) and wrap with wax paper squares.
You might have to experiment with the timing on your microwave.
1 pound mochiko (16 oz. box)
1 cup butter, melted
2 cups sugar
1 can evaporated milk (12 oz. can)
2 tsp. baking powder
2 tsp. vanilla
1 can blueberry pie filling
Directions: Stir sugar in melted butter. Add milk and mix well. Add eggs and mix. Stir in baking powder, mochiko and vanilla. Fold in the blueberry pie filling creating a marbleized look. Bake at 350 degrees for 1 hour or until toothpick tests clean. Cut the mochi with a plastic knife or it will stick. A metal pan works better than a glass pan.