Mochi
Japan's ancient rice cake — glutinous rice pounded to a smooth, elastic, stretchy dough. Used fresh for daifuku (filled with sweet red bean paste), grilled for yaki mochi, or served in soups. New Year's most beloved confection.
- Total
- 50 min
- Serves
- 12
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Microwave method: combine mochiko, sugar and water in a microwave-safe bowl. Mix until smooth with no lumps.
About 5 min
Cover with cling film. Microwave on high for 2 minutes. Stir. Microwave 1 more minute. Stir vigorously — the mixture should be thick, sticky and translucent.
About 11 min
Dust a work surface generously with potato starch or cornstarch. Turn the hot mochi out onto the surface. Dust the top.
About 11 min
With lightly dusted hands, divide the mochi into 12 equal pieces (about 45g each). Work quickly while warm.
About 11 min
Flatten each piece into a thin round disc. Place 30g of red bean paste in the centre. Gather the edges up and around the filling, pinching firmly to seal.
About 11 min
Roll gently in your palms to form a smooth ball. Place seam-side down. Dust with more potato starch. Eat within the same day — mochi hardens as it cools and is best fresh.
About 3 min
Nutrition per serving (estimate)
- Calories
- 180
- Protein
- 2 g
- Carbs
- 42 g
- Fat
- 0 g
- Fibre
- 1 g
- Sugar
- 18 g
- Sodium
- 20 mg
Contains: gluten
You might also cook
All Japanese recipes
Recipe by Boon Tools.