Mochi is a Japanese rice cake made from glutinous rice. This Japanese glutinous rice delicacy is molded into shape just after pounding the rice. The sticky Mochi are a bit of a challenge to eat. Mochi forms the basis of many Japanese confections such as daifuku, which is mochi stuffed with sweet filling. Making glutinous rice mochi takes practice.
- Skill level:
Things you need
- 1 cup mochiko glutinous rice
- 1 cup sugar
- 1/4 cup water
- 1/4 cup katakuriko (potato starch)
- Fillings (optional)
Make mochi by selecting 1 cup of high quality mochiko sweet rice flour (glutinous rice flour). Mochiko flour is milled from mochi rice. The flour has many uses in the kitchen, and because of this it is not difficult to find in most Asian markets or Asian food sections of larger grocery stores.
Take 1 cup of sugar and add it to the cup of mochiko. Use a fork or spoon to mix the two dry ingredients thoroughly.
Add 1/4 cup of water. Stir together well.
Place the mixture into a microwaveable dish. Cover the dish with plastic. Microwave the mochi mixture on high for 4 minutes. Add some coloring or flavoring to the mixture before microwaving for a variety of mochi.
Remove from microwave. Allow the mochi to cool before cutting and molding.
Dust mochi with katakuriko (potato starch). This prevents the mochi from sticking together. Add fillings, such as red beans, chocolate or nuts, before dusting.
Tips and warnings
- Mochi is sticky, so use a non-stick surface or a dish covered with plastic to store the mochi.
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