Sharon Recipe Reviews (Pg. 1) - Allrecipes.com (18731808)

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Chi Chi Dango Mochi

Reviewed: Mar. 4, 2010
HELPFUL Hints...Follow recipe to a "T". After baking for an hour it will not look done (except for an inch around the perimeter). It's OK and really IS done. Leave it overnight loosely covered with foil. Must be completely cool before cutting otherwise you end up with odd shapes. I used the straight edge of my cutting scraper to get even cuts (that you scoop cut veggies etc with). The purpose of the potato starch is to keep the edges from sticking to everything. Go EASY as it masks the flavor of the mochi. I "spank" the excess off so they are very lightly covered. I've baked in both types (metal and glass) and prefer the pyrex as the edges don't get as hard. Plus the edges soften overnight and are fine to keep. I added a picture to show how lightly to coat and how neatly the shape turns out when you wait for it to cool (on the yellow plate). I also grew up in Hawaii and found this to beat out all my Hawaiian recipe books. Thanks for the post Dewny!
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Curry Broccoli Salad

Reviewed: May 12, 2007
I absolutely love this recipe and have made it several times. Here are the adjustments I make. I reduce the onion, dried fruit, sunflower seeds and bacon by half. It's way too much for the amount of broccoli and goes to waste. I substitute dried cranberries and raisins (1/2 of each) when I don't have cherries on hand and it's just as good. I have made this salad up to 6 hours before a party and it has "marinated" long enough. It's the first salad to go at a party and I have had several people ask for the recipe. It also is great when having company as it can be made ahead so you can spend more time with your guests.
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36 users found this review helpful

 
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