Description
This easy-to-make Mochi recipe uses glutinous rice flour and a microwave to create a chewy, sweet Japanese dessert in just minutes. Soft, sticky, and versatile, the mochi can be enjoyed plain or filled with delightful fillings like red bean paste or ice cream.
Ingredients
Scale
Ingredients
- 1 cup glutinous rice flour (mochiko)
- 3/4 cup water
- 1/4 cup granulated sugar
- Cornstarch or potato starch (for dusting)
Instructions
- Combine Ingredients: In a microwave-safe bowl, mix the glutinous rice flour, water, and granulated sugar until the batter is smooth and fully blended.
- Microwave Initial Cooking: Cover the bowl loosely with plastic wrap or a microwave-safe lid and microwave on high for 1 minute.
- Stir Mixture: Remove the bowl and stir the mixture well to ensure even cooking.
- Continue Microwaving: Microwave for another 1 to 2 minutes, stirring every 30 seconds, until the mochi thickens, becomes sticky, and slightly translucent.
- Cool Slightly: Let the cooked mochi cool down for a few minutes so it becomes manageable to handle.
- Prepare Surface: Dust a clean surface generously with cornstarch or potato starch to prevent sticking.
- Shape Mochi: Transfer the mochi onto the dusted surface, sprinkle more starch on top, then pat or roll it out to about 1/2-inch thickness.
- Cut Mochi Pieces: Using a knife or starch-dusted cookie cutter, cut the mochi into 8 to 10 pieces.
- Serve: Enjoy the mochi plain or fill with red bean paste, fruit, or ice cream as desired.
Notes
- Keep your hands and tools dusted with starch to handle the sticky dough more easily.
- For flavored mochi, add a few drops of vanilla extract, matcha powder, or fruit juice to the batter before microwaving.
