Ingredients
- 1 1/2 cups mochiko or rice flour
- 1 1/2 cups water
- 1/2 cup sugar (can adjust to taste)
- Potato, tapioca or corn starch, for dusting
- Food coloring, if you wish to have colored mochi. Traditionally made in green, or pink
- (The basic ratio of mochiko to water is 1:1.
- Use more water for softer mochi, less water for firmer mochi)
Steps
- Measure and pour the water, sugar, and rice flour into a bowl. If you want to color your mochi, drop 3 to 4 drops of food coloring into the bowl. Combine everything until it's a smooth paste, but don't over mix it.
- Get a microwaveable container or small bundt pan and lightly coat it with cooking spray. You can also use a microwavable glass pan.
- Pour the mochi mixture into the sprayed container.
- Microwave it for 1-2 minutes at a time. Check for even cooking. Cook for another 1-2 minutes at a time until the mochi is semi-transparent. It is best to check every 1-2 minutes as it is very easy to overcook the mochi especially in a high power (ie. 1200 watt) microwave oven.
- Let it cool down in the microwave for about 5 to 10 minutes.
- Add a good handful of potato, tapioca or corn starch on a plate or pan.
- Flip the mochi on the starched surface.
- Use a plastic knife to cut the mochi into pieces and cover the pieces with the starch. Optionally, roll the pieces into balls before coating.
Tips
- Treats, such as bean paste or strawberries, can be molded into the mochi. You may need to lessen the microwave timing in order to achieve a doughier mochi.
- This contains about 1200 calories per batch.
- Plastic knives from McDonalds or any other fast food restaurant are excellent for cutting.
- Place them on cupcake sheets for easier handling when eating.
Things You'll Need
- Cooking spray
- Microwaveable container
- Plate or pan
- Bowl
Related wikiHows
- How to Make Mochi Ice Cream
- How to Make Yakitori Chicken
- How to Make Chicken Katsu
- How to Make Oyako Donburi
Sources and Citations
from How to of the Day http://ift.tt/1LUSA65
