December 2, 2021

Featured Chef: Rosa Mariotti

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Our featured chef is Rosa Mariotti! Rosa is an Italian APCI Professional Chef Certified with more than 20 years of experience in the kitchen as a chef and cooking instructor. Her classes combine culinary education with a fun vibe and delicious food. No wonder they regularly sell out. Born in Perugia in the sixties, her childhood was full of the splendid flavors and colorful people of her beloved Italy. Those precious memories continue to influence her flavors and delightful culinary creations. Rosa now resides in Hawaii where she is finding new culinary inspiration and lots of sunshine. Check out some of her recipes below using Mochi foods products! Also, follow her on instagram @molto.ono for more original recipes!

Puto Seko, Filipino Gluten Free Cookies

PUTO SEKO, FILIPINO GLUTEN FREE COOKIES

Ingredients

  • 2 cups Mochi flour mix
  • 2 egg whites (from large eggs)
  • 1 Stick of butter (Unsalted)
  • 1/3 cup Dry powdered milk (full fat or fat free)
  • 1/4 teaspoon salt (Kosher)
  • 1/4 teaspoon baking powder
  • 1 teaspoon zest of a citrus
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered cane sugar

How To Make

  • Pre heat oven to 375°
  • In the bowl of a large food processor, place the flour,salt, baking powder, the powdered milk, the zest, and powdered sugar. Pulse to mix.
  • Add the butter in small pieces. Pulse until the mix resembles wet sand.
  • Now, add the egg whites and vanilla. Pulse until the mix becomes an almost cohesive mass and holds together when squeezed with your hand.
  • Roll out the dough on a flat surface, at about 1/4 ” thickness.
  • Cut with cookie cutter and place the cookies on a lined baking sheet.
  • Bake at 375° for about 12 to 14 minutes in the middle part of the oven.
  • Do not overcook or they will become too hard after cooling down.

Whimsical Mochi Dounts

Gluten free doesn’t have to taste or look …different. It can still be top choice for gluten intolerants or those who just want a lighter version of treats.
Whimsical Mochi Donuts

Ingredients

Donuts batter

Please refer to notes on where to purchase the Mochi flour mix
  • 100 g Mochi Pancake Mix(3.5 oz)
  • 1/4 teaspoonsalt
  • 1/2 cupcoconut milk ( Heaping ~full fat milk)
  • 3/4 teaspoonvanilla extract
  • 2Large egg yolks
  • 1 ouncedark chocolate (melted and lightly cooled)
  • 1/3 cupcoconut sugar
  • 2 tablespoonscoconut oil
  • 2 tablespoonscocoa (dutch processed. )
  • 1/4 teaspoonbaking powder

Glaze

  • 2 tablespoons Ube Powder 
  • 2 teaspoonscoconut milk
  • 1/2 cuppowdered cane sugar
  • 1 teaspoonvanilla extract

How To Make

All ingredients should be at room temperature.
  • Pre heat oven to 350 F
  • Mix the dry ingredients (flour, salt and cocoa) and add the sugar. Set aside.
  • Melt coconut oil and chocolate in a double boiler, add the extract, set aside.
  • In a large bowl, beat the eggs and coconut milk until mixed, add the chocolate mix and incorporate.
  • Finally add the dry ingredients and mix until smooth.
  • Divide the batter equally amongst 8 donut cavities, 4 on each pan. Don’t worry if it doesn’t look like much, they will rise.
  • Place in warm oven, in the middle rack.
  • Bake about 25 to 30 minutes until the dough will pull from the sides and springs back when pressed lightly.
  • Remove from the oven and let cool a few minutes before unmolding on a cooling rack.

Glaze

  • Mix all the ingredients for the glaze in a medium size bowl.
  • Make sure it flows well then coat each donut generously . You can re use the drippings if they are clean.
  • If you need more glaze, repeat these last few steps. I find that if I make a large batch tends to dry too fast and doesn’t flow so well.
  • Alternatively you could make a triple batch and use the microwave when the glaze gets too thick.

Mochi Puff

Chocolate Chiffon Mochi Cake

Ingredients

  • 1000 g  TM-269 QQ Bread Mix
  • 900 g  Egg
  • 200 g Water
  • 300 g Soybean Oil
  • 450 g Bread Flour
  • 50 g Sugar
  • 20 g Whole Milk Powder

How To Make

  • Place all the ingredients into a mixing bowl.
  • Mix at low speed for 1 min. and then scrape the sides of the bowl.
  • Mix for another 1 min. then increase to medium speed for another 2 mins.
  • Weigh each piece of dough to about 40 grams.

Tips

  • Steam oven- Heat : 160℃ Baking time : 30 mins

  • Deck oven- Upper Heat : 180℃/ Lower Heat : 150℃

  • Turn the tray around after 30mins and bake for another 5mins until the surface turns gold brown.

Mochi-Challah Buns

Mochi Challah Buns

Ingredients

Thangzhong:

  • 1/2 c water
  • 1 T Mochi Foods bread mix
  • Cook until you get a thick pancake batter consistency. Let cool 15 min.

In the bowl of a stand up mixer place:

  • 1 egg
  • 2 yolks
  • 2 T oil
  • 4 T sugar
  • Mix with dough hook.
  • Add the cooled Thangzhong and incorporate.
Add:
  • 4 oz Mochi Foods bread mix
  • 11 oz AP flour
  • 2 t instant yeast.
  • Mix well for about 10 minutes.
  • Let rest 15 minutes.Will be gooey, its ok.
  • Add 1 heaping tsp salt
  • Mix again for 5-10 minutes.

How To Make

  • Shape and coat with a bit of oil. Let the dough double in size.
  • Divide into 6 pieces. Shape Challah
  • Let double ( about 2 hours)
  • Brush with egg wash and sprinkle with sesame.
  • Bake at 350F for about 20 minutes or until golden

Ube Crepes

Ube Crepes

Ingredients

  • 2 lg eggs
  • A pinch of salt
  • 1 1/4 c milk
  • 1 c 00 flour ( makes all the difference)
  • 2 T vegetable oil
  • 2 T Mochi Foods Ube powder

How To Make

  • Mix all in a blender
  • Rest min 1 h to 24 h.
  • Cook as usual 2 min per side or so.