New Asian Cuisine
| Welcoming Summer with Fast Simple Asian Recipes |
Preheat oven to 350. Grease a 9X13 baking pan.
In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, matcha powder and salt.
In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk,evaporated
milk and melted butter.
Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and
uniform in texture.
Pour batter into greased 9X13 pan. Carefully smooth out the top.
Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.
Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or
the size of your choice. Can store mochi cake for three days, covered.
In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, matcha powder and salt.
In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk,evaporated
milk and melted butter.
Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and
uniform in texture.
Pour batter into greased 9X13 pan. Carefully smooth out the top.
Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.
Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or
the size of your choice. Can store mochi cake for three days, covered.
Matcha Mochi Cake (Green Tea Mochi Cake)
Courtesy of Joanne Choi, WeekofMenus
adapted from Gourmet Magazine | May 2005
Makes one 9X13 pan, or 24 squares
1 lb box of mochiko flour (3 cups equivalent)
2 1/2 cups of sugar
2 teaspoons of baking powder
4 teaspoons of matcha powder
1/4 teaspoon salt
1 14 oz cans of coconut milk – not lowfat
1 12 oz can evaporated milk
5 large eggs
1 stick of butter (1/2 cup of butter) melted and
slightly cooled
Courtesy of Joanne Choi, WeekofMenus
adapted from Gourmet Magazine | May 2005
Makes one 9X13 pan, or 24 squares
1 lb box of mochiko flour (3 cups equivalent)
2 1/2 cups of sugar
2 teaspoons of baking powder
4 teaspoons of matcha powder
1/4 teaspoon salt
1 14 oz cans of coconut milk – not lowfat
1 12 oz can evaporated milk
5 large eggs
1 stick of butter (1/2 cup of butter) melted and
slightly cooled
Shrimp Jeon with Ginger Soy Vinegar
By Debbie Lee, Chef & Finalist, The Next Food Network Star, Season 5
Shrimp Jeon:
1/2 lb. Shrimp, Peeled, Tail off, Cleaned with Veins Removed
1/2 cup Chopped Scallions
1 Egg
2 tsp Garlic, Minced
2 tbs Chapsal (Sweet Rice Flour)
1/2 tsp Salt
1/4 tsp White Pepper
2 tbs Chives, Chopped for Garnish
1. With your chef knife, finely chop the shrimp. Transfer to a medium mixing bowl.
2. Add all other ingredients except Chapsal. Mix well, and then add Chapsal to bind mixture.
3. In a large non-stick skillet, heat with 1 tbs Sesame Oil on medium-high heat. Drop spoonfuls of the
mixture onto skillet, similar to a pancake batter.
4. Cook on each side for 2-3 minutes, or until Golden Brown. Remove from skillet and transfer to a platter.
Garnish with Chopped Chives. Serve immediately withGinger Soy Vinegar.
Ginger Soy Vinegar:
2 tbs Grated Ginger Root, Fresh
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
Combine all ingredients into a small mixing bowl and whisk well. Transfer to a condiment/sauce dish.
By Debbie Lee, Chef & Finalist, The Next Food Network Star, Season 5
Shrimp Jeon:
1/2 lb. Shrimp, Peeled, Tail off, Cleaned with Veins Removed
1/2 cup Chopped Scallions
1 Egg
2 tsp Garlic, Minced
2 tbs Chapsal (Sweet Rice Flour)
1/2 tsp Salt
1/4 tsp White Pepper
2 tbs Chives, Chopped for Garnish
1. With your chef knife, finely chop the shrimp. Transfer to a medium mixing bowl.
2. Add all other ingredients except Chapsal. Mix well, and then add Chapsal to bind mixture.
3. In a large non-stick skillet, heat with 1 tbs Sesame Oil on medium-high heat. Drop spoonfuls of the
mixture onto skillet, similar to a pancake batter.
4. Cook on each side for 2-3 minutes, or until Golden Brown. Remove from skillet and transfer to a platter.
Garnish with Chopped Chives. Serve immediately withGinger Soy Vinegar.
Ginger Soy Vinegar:
2 tbs Grated Ginger Root, Fresh
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
Combine all ingredients into a small mixing bowl and whisk well. Transfer to a condiment/sauce dish.