TRI-COLORED MOCHI (Baked)
I thought perhaps this is a pretty Easter-like delicacy to serve around Easter. So colourful!
1 pound mochiko (16 oz. box)
2 cups sugar
1 teaspoon baking powder
1 can coconut milk (12 oz.)
2 cups water*
1 teaspoon vanilla
food color, red and green
In a large mixing bowl combine mochiko, sugar and baking powder.
Blend water, coconut milk and vanilla.
Add to dry ingredients gradually, mixing thoroughly with whisk or spoon.
Remove 2 cups of mixture. Add about 3 drops of green food colouring.
Pour into greased 9 x 13 inch pan.
Cover with foil and bake 15 minutes at 350 degree.
Pour 2 cups white mixture over first layer.
Cover with foil and bake 20 minutes.
Add red colouring to remaining mixture and pour over second layer.
Cover and bake for 30 minutes.
Cool uncovered, preferably overnight.
Cover with clean dish towel.
Cut with plastic knife when mochi is totally cooled.
Optional: Coat cut mochi pieces with kinako or potato starch.
*Lessen water by 1/2 or 1/4 cup if firmer mochi is desired. If water is lessened, measure slightly less than 2 cups for each layer
LIMA BEAN AN:
1 pound large lima beans
2-3/4 cups sugar
Soak lima beans overnight.
Remove outer skins.
Add water to cover and cook until soft. Put in cuisinart or food processor.
Squeeze beans through clean cheesecloth. Put in glass container with sugar and mix well.
Microwave MEDIUM HIGH for 25 minutes. Stir every 5 minutes.
Mix in food coloring (preferably green) until a pleasant color is obtained.
This may be kept in the freezer or refrigerated until needed.
INGREDIENTS: (Shell for Manju Roll)
3/4 cup sugar
1/4 tsp. salt
3/4 cup cake flour
3/4 tsp. baking powder.
Beat eggs lightly and add sugar gradually. Beat until creamy.
Sift flour before measuring and resift with baking powder.
Fold lightly into the batter. Line a 15″ x 10″ pan with wax paper.
Spread the dough in it and bake in a moderate oven (375 degrees) for about 12 to 13 minutes.
Have an icing sugared tea towel ready and place the hot cake upside down onto the towel.
Remove the wax paper. While it is still hot, spread the bean paste on the cake.
Roll the cake on the long side with the towel and cool the cake in the refrigerator.
Wrap in wax paper. Sift icing sugar on it before serving.