We love this recipe. We adjusted the sugar to 2 cups and tried a few variations. We divided mixture into 3 parts. In one part we added 1 tsp green tea macha (green tea powder). In another we added 2 tsp flavored jello (cherry, strawberry, fruit flavoured). In the third portion we put 3/4 tbsp cocoa powder. In a large 9 x 13 glass baking dish, we sectioned off three areas with parchment paper or tin foil. Pour each part into individual section. Bake in a water bath (larger container with water around 1/2 inch surrounding baking dish). Cover with tin foil. To serve after cooling, use a bit of cornstarch to separate. For the chocolate, use a mixture of cocoa and cornstarch. This recipe works really well for frozen mochi ice cream. Other individual additives for mochi flavouring - strawberry, cherry, lemon, cappucino, mango, make sure to blend well. In Hawaii this is cut into small pebble-like pieces dusted with cornstarch and served in a paper cone. Can also take a large 3" circle, add azuki bean paste, chocolate pudding and a strawberry. Fold up so only tip of strawberry shows.
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We love this recipe. We adjusted the sugar to 2 cups and tried a few variations. We divided...