Homemade Mochi

Making mochi yourself is surprisingly quick and easy! Find out how:


Ingredients:
6 tsp. sweet black sesame paste
6 tsp. sweet red bean paste
1 cup sweet rice flour (aka mochiko or glutinous rice flour)*
1/4 cup granulated white sugar
1 cup cold water
2 tbsp. cornstarch
2 tbsp. shredded coconut (medium or fine)
2 tbsp. toasted sesame seeds

Equipment:
Measuring cup
Big bowl, 3 small bowls
Big plate, small plate
Parchment paper
Whisk
Knife
Spoon

Directions:

  1. Spoon out the black sesame paste and red bean paste by the teaspoonful onto a small plate covered in parchment paper until you have 12 balls in total. Put the paste balls in the freezer for an hour or so to harden up.
  2. After an hour, mix 1 cup of sweet rice flour, 1/4 cup of sugar, and 1 cup of water until smooth.
  3. Microwave the mixture for 4 minutes. The bowl will be very hot when it’s done, so take it out of the microwave using a dishcloth or oven mitts.
  4. Dust the large plate with cornstarch. Scrape out the cooked mochi dough onto the plate (it’ll be really sticky!), and rinse out the bowl with water to make clean-up easier later. Let the dough cool for 5-10 minutes or until it’s very warm but easy to handle.
  5. Cut the dough half, cut each half into thirds, and then separate each third into two (we’re making 12 mochi). Take your paste balls out of the freezer.
  6. Flatten one piece of dough into a circle, put a paste ball into the centre, then pinch the sides together to close the ball. Moisten the outside with a bit of water and roll the mochi into either shredded coconut or toasted sesame seeds. If you’re making plain mochi, you can just roll it in corn starch without wetting it first.
  7. Keep making mochi until you’ve used up all the mochi dough and paste balls.

* Glutinous rice flour is not the same as (regular) rice flour — make sure you get the right one! Most Asian grocery stores carry both.

Mochi will stay fresh for a couple of days in a tightly closed container at room temperature. You can also put them in the refrigerator for a couple of days (after which they will start hardening up), or the freezer for longer periods of time.

You can make all sorts of variations of mochi by substituting different fillings — popular ones include nutella, chopped peanuts, fresh fruit (e.g., strawberries), and ice cream.

So there you have it! Homemade mochi — so delicious and easy to make! :9

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