This is very similar to a Filipino style Bibingka, though authentic versions will often utilize whole kernel sweet rice instead of the flour.  Rich, with a heavy tooth!

Ingredients:

• 1 box (1 lb) Blue Star Mochiko Sweet Rice Flour
• 1 cup white sugar
• 1 1/2 cups brown sugar
• 1 can (14 oz) coconut milk
• 3/4 cup milk
• 3 eggs
• 1 cube butter
• (4 oz) brown sugar

Directions:

1. Preheat oven to 350°F.
2. Melt butter in a small saucepan over low medium heat.
3. Set aside.
Thoroughly mix flour and sugars together in a large bowl.
4. Mix milks, eggs, and melted butter together before then adding to dry mixture.
5. Combine all ingredients well, then pour mixture into a 9 x 13 inch baking pan lightly coated with non-stick cooking spray.
6. Sprinkle with brown sugar to taste.
7. Place in oven on middle rack and bake for approximately 50 minutes.
8. Turn off heat and allow mochi to rest in oven for an additional 30 minutes before removing and cutting into small pieces.
9. Store in airtight container and refrigerate

(Yield: Approximately 12 pancakes 4 inches in diameter)

Ingredients:

• 1 cup Blue Star Mochiko Sweet Rice Flour
• 1 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp Salt
• 1 cup milk
• 1 egg lightly beaten
• 2 tsp vegetable oil

Directions:

1. Sift the rice flour, sugar, baking powder and salt together into a bowl.
2. Beat in the milk until the mixture has a smooth consistency.
3. Add the beaten egg and vegetable oil and mix until just blended (do not over mix).
4. Heat a heavy non-stick griddle, skillet, or shallow pan over medium high heat or until it is hot enough to bounce water droplets.
5. Lightly oil pan.
6. Ladle the mixture onto the griddle to form cakes approximately 4 inches in diameter.
7. Turn the cakes once the bottoms have browned and bubbles appear on the tops.
8. Cook the cakes for an additional 2 minutes or to suit.

(courtesy of L. Matyas)

Ingredients

• 1/2 pound butter
• 2 cup sugar
• 4 eggs
• 1/3 cup lemon zest
• 1/2 cup fresh lemon juice
• 2 1/2 cup Blue Star Mochiko Sweet Rice Flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Directions:

1. Preheat oven to 350°F Grease two standard loaf pans and with parchment paper line the bottoms.
2. With an electric mixer, cream butter and sugar until pale yellow in color.
3. Add eggs one at a time, then lemon zest and juice. 
4. Mixture should be thoroughly blended and thick. Mix dry ingredients thoroughly in a separate bowl and then add to wet mixture a little at a time. 
5. After mixture is thoroughly blended, divide between the two loaf pans.
6. Bake for 45 – 60 minutes, or until a toothpick comes clean (test in area of "split" on loaf tops).
7. Remove from pan while still warm, remove paper from bottoms.

Syrup Glaze:

• 3/4 cup lemon juice (strained of pulp, etc.)
• 1/4 cup lemon zest
• 3/4 cup sugar

1. Combine all ingredients in a small heavy saucepan and bring to a slow boil and simmer for approximately 10 minutes. 
2. Prick loafs all over, top and bottom, and pour syrup over loaves
3. Serve warm or allow to cool

"Mochi" is a chewy, soft textured Japanese dessert preparation. There are a myriad of versions such as this non-traditional peanut butter filled presentation. (Makes approximately 2 dozen mochi/manju)

Ingredients:

• 3 cups water
• 1 cup sugar
• 1 box (1 lb) Blue Star Mochiko Sweet Rice Flour
• Katakuriko (potato starch), for dusting (or simply use more rice flour)

Filling:

• 1 cup peanut butter
• 1/4 cup honey

Directions:

1. To make filling, combine peanut butter and honey; refrigerate until firm, a few hours or overnight.
2. To make mochi, bring water to a boil; add sugar and stir until dissolved. Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat until lumps are dissolved.  
3. Mixture will be thick. Place dough on a surface dusted with katakuriko. Allow to cool slightly.
4. Sprinkle with more katakuriko and knead a few times until smooth.
5. Pinch off a 1 1/2 inch piece/ball of dough and flatten into a circle.
6. Place a teaspoon of filling in the center. Fold edges around filling and pinch to seal. Present seam side down. Best consumed shortly after fabricating.

Ingredients:

• 2 3/4 cups water
• 1/4 cup warm water with 3-4 tablespoons of Matcha (powdered green tea) mixed in thoroughly
• 1 cup sugar
• 1 box (1 lb) Blue Star Mochiko Sweet Rice Flour
• Kinako (powdered roasted soy beans), for dusting

Directions

1. Bring water to a boil; add sugar and stir until dissolved.
2. Add Matcha water and stir.
3. Add mochiko a little at a time, stirring constantly.
4. Continue stirring over medium heat until lumps are dissolved.
5. Place dough on a surface dusted with Kinako.
6. Allow to cool slightly.
7. Sprinkle with more kinako and knead a few times until smooth.
8. Form into a log.
9. Using a plastic disposable knife (these have a somewhat "non-stick" quality and simplify the process), cut the log into desired size wedges and roll in Kinako to cover all surfaces.
10. Store in an airtight container in refrigerator.

This recipe was formulated with use of a 1250 watt oven. Cooking times may vary.

Ingredients:

• 1 cup Blue Star Mochiko
• 1 cup plus 1 Tbsp water
• Cookie sheet or work surface generously sprinkled with Blue Star Mochiko to coat
• 8” square microwaveable container coated with Pam or alternative release agent

Directions

1. Whisk the flour and water together until well blended. Optional, strain mixture through a sieve to improve texture.
2. Pour mixture into prepared container and microwave on high for two and a half minutes.
3. Remove from microwave. Mixture may look slightly translucent.
4. Continue stirring over medium heat until lumps are dissolved.
5. Cool slightly and then invert onto floured work surface.
6. While still warm, cut or pull the mochi apart and roll into desired pieces, using extra flour to facilitate the process.