Description
This classic Japanese mochi recipe features chewy, sweet rice cakes made from glutinous rice flour. Easily prepared in the microwave, these bite-sized treats can be flavored or filled with a variety of fillings like sweet red bean paste or strawberries. Perfect as a gluten-free and vegetarian dessert option, they are dusted with starch to prevent sticking and offer a delightful chewy texture with every bite.
Ingredients
Scale
Basic Mochi Dough
- 1 cup glutinous rice flour (mochiko)
- 3/4 cup water
- 1/4 cup sugar
- Cornstarch or potato starch for dusting
Instructions
- Mix Ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until the mixture is smooth and free of lumps.
- Microwave Initial Heating: Cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave on high for 1 minute.
- First Stir: Remove from microwave, stir the mixture with a wet spatula to ensure even cooking and break up any semi-cooked parts.
- Second Heating: Microwave again on high for another 1 minute.
- Second Stir: Stir the mochi dough again thoroughly to distribute heat evenly.
- Final Heating: Microwave a final time for 30 seconds to 1 minute until the dough becomes thick, shiny, and slightly translucent.
- Prepare Surface: Generously dust a clean surface with cornstarch or potato starch to prevent sticking.
- Transfer and Dust: Transfer the hot mochi dough onto the dusted surface and dust the top with additional starch.
- Flatten and Cool: Flatten the mochi dough gently and allow it to cool slightly so it’s easier to handle.
- Cut and Shape: Cut the mochi into 8 small pieces, then shape as desired.
- Fill (Optional): If using fillings such as sweet red bean paste, wrap each piece of mochi around the filling and pinch the edges to seal.
Notes
- For added flavor, incorporate matcha powder, cocoa powder, or food coloring into the dough before microwaving.
- Popular fillings include sweet red bean paste, strawberries, and ice cream for a variety of taste experiences.
- Always use plenty of cornstarch or potato starch to keep the mochi from sticking to surfaces and hands.
