I’ve liked mochi since my first visit to Asia.
It is a Japanese rice cake made from sticky rice.
The traditional method uses a wooden mallet to pound steamed rice into a sticky paste, but that needs special equipment and a lot of manpower.
The modern method is very simple: you just need glutinous rice flour (mochiko) and a microwave oven 😉
Ingredients
mochiko : 1 cup
water : 1 cup
sugar (optional): 1/4 cup
potato or corn starch as needed
Directions
Mix the ingredients (mochiko, water and sugar) in a microwaveable bowl and stir with a wooden spoon until smooth.
You can add cocoa, food coloring or green tea powder for color and flavor. I used cocoa this time.
Microwave the mixture for 5 minutes (at 800W), then mix it well with a spoon and microwave it again for another 4 minutes
Coat your hands and the table with starch so it doesn’t stick, then shape it. (You can put red bean paste, nut paste or a similar sweet paste inside your mochi as a filling.)
Be careful; it will be very hot.
Put your mochi balls in the refrigerator for 1-2 hours, then serve.
Bon appétit 🙂
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