Mochi
Loading...
"It will be easy!" they said.
"It will take 5 minutes!" they said.
Guess how long it took us?
This recipe took us around 1 hour from start to finish.
Today, we were reminded that we are simply 2 rookie home cooks that sometimes have no idea what we are doing in the kitchen. We've been seeing a lot of people making mochi recently and thought we would give it a go as it looked reasonably easy. How wrong we were
We severely underestimated how sticky the mochi dough is, especially when it is not cooked enough. Make sure that you have plenty of corn starch available and let the dough cool sufficiently, otherwise you will have a sloppy, sticky, runny mess.
Makes around 16 mochi
Ingredients
- 1 cup glutinous rice flour
- 1 cup warm water
- 1/3 cup white sugar
- Anko paste (red bean paste)
- Corn flour
Method
- Dissolve the sugar into the warm water
- Add the glutinous rice flour into a bowl and pour in the sugar water
- Combine with a spatula. It will be quite runny at this stage
- Microwave the mixture in 1 minute increments at a warm setting (our microwave was set to 600w), stirring well in between, for 3-4 minutes in total
- Set aside to cool for roughly 15 minutes
- Scoop around 1 tbsp of the mochi and coat thoroughly with corn flour
- Pull the dough into a flat circle and put around 1/2 tsp of Anko paste inside. Roll the dough to form a ball again
- Dust it again with corn flour and eat