Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, garlic chives mochi. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Garlic Chives Mochi. Using a microwave, Mochi is easy to make. Today I made these savoury Mochi mixed with Garlic Chives. Mix Glutinous Rice Flour, Warn Water, Salt and Sesame Oil in a heat-proof bowl until smooth.

Garlic Chives Mochi is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Garlic Chives Mochi is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have garlic chives mochi using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Garlic Chives Mochi:

1. Prepare 110 g Glutinous Rice Flour
2. Take 1/2 cup (125 ml) Warm Water
3. Prepare 1/4 teaspoon Salt
4. Get 1 teaspoon Sesame Oil
5. Make ready 1/2 bunch Garlic Chives *about 60g, cut into 1cm pieces
6. Make ready Potato Starch Flour to prevent Mochi to stick to hands

I didn't pre-cook Garlic Chives, but you may prefer pre-cooking them, so that you can add a lot more Garlic Chives, then Mochi would be much greener colour. Also known as Chinese leeks, garlic chives impart oniony flavor with a distinctly garlicky overtone. Young leaves are most tender and work well in egg dishes, soups, marinades and Asian cooking (dumplings, pot stickers, and dipping sauces, for example). White, edible flowers appear in summer, and attract pollinators and other beneficial insects.

Instructions to make Garlic Chives Mochi:

1. Mix Glutinous Rice Flour, Warn Water, Salt and Sesame Oil in a heat-proof bowl until smooth. Add Garlic Chives and mix to combined.
2. Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 1 more minutes or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked. - *Note: Cooking time depends on your microwave. I cooked at 1100W power.
3. *Important: As the mixture is very sticky, wet the spatular with warm water frequently and sprinkle some warm water over the mixture as you stir.
4. Spread Potato Starch Flour on a plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle.
5. When Mochi is slightly cooled, divide into small pieces, and remove excess Starch.
6. Enjoy with your favourite sauce. Today I enjoyed with a sauce made with Ponzu & Toban Djan (Chilli Bean Sauce). - (see recipe)

Young leaves are most tender and work well in egg dishes, soups, marinades and Asian cooking (dumplings, pot stickers, and dipping sauces, for example). White, edible flowers appear in summer, and attract pollinators and other beneficial insects. It is easy to differentiate between onion chives and garlic chives. Garlic chives have a flat, grass-like leaf, not a hollow one as do onion chives. Garlic chives make a lovely flower in a border or container plant, and work well in the herb garden.

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