December 26, 2016
Desserts, Rice, Japanese,
5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Quick Meals, Steam, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Water more
Add toRecipe Book
Add toShopping List
"This is a super easy recipe that you can use as a base for sweet mochi. You can wrap bean paste or even your favorite ice cream! Once you have this, you'll never settle for those tough, hard mochi's you find ready-made at the store. One hint - if making mochi ice cream, it's much easier if you scoop the ice cream in balls onto a cookie sheet, then freeze the ice cream balls until they're super hard. Then wrap with the mochi and re-freeze. The recipe is from Japanese Cooking 101 dot com. She has a very cool video that takes you through the steps, which makes this pretty foolproof! IMPORTANT: use Mochiko, and NOT glutinous rice flour - they're completely different things!!!"
Mix Mochiko and water in a HEATPROOF glass bowl and mix well. Add some more water if it's too dry, 1 Tbsp at a time.
In the same bowl, steam the Mochiko dough in a steamer for 20 minutes. See the video for a good demonstration!
Transfer the steamed Mochi into a heavy-bottomed pot and cook at medium to medium low heat with 1/3 of the sugar (2/3 cup). When the sugar is completely dissolved, add another 1/3 of the sugar and mix well. Add the last part of the sugar and cook some more until the sugar is dissolved.
Take the hot Mochi out from the pot onto a sheet pan that's been VERY liberally dusted with cornstarch. Shape as you like. Wrap it around sweet red bean paste (see recipe), or wrap around ice cream.
Kick start your day with one of these delicious fruit smoothies.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Recipe Stories / Blog
Can I share a secret? It is a bit embarrassing, but with every good embarrassing...