I was reading up on Japanese confectionary and was inspired to try making mochi at home. Mochi is a sweet Japanese rice cake made using sweet glutinous rice that has been pounded into a paste and moulded into the desired shape. These are traditionally filled with anko (sweetened red bean paste), but you could fill with custard, chocolate cream, ice cream etc. It is characteristically known for its soft and chewy texture.
I was quite happy to find a mochi recipe that does not require the use of a microwave oven. Here is the recipe with some changes I made.
Mochi recipe (makes about 6-7 mochi)
- 70 grams glutinous flour
- 130 grams water
- 30 grams castor sugar
- 1 tbsp butter
- food colouring
- Cornstarch for dusting
- Desired filling (I was lazy and used Nutella.)
How to make mochi without microwave
Mix all the ingredients except the food colouring, and steam for about 15 minutes, stirring twice or thrice, until it is cooked and it has become a glutinous sticky mass. Let it cool, and try to knead it while it is still warm. As this mixture is very sticky, I lightly dusted some cling wrap with cornstarch and used this to knead the dough until smooth. Colour with food colouring as desired, and portion out the dough into 6 or 7 portions of about 25 to 30 grams each.
Lightly dust your hands with cornstarch and flatten each portion. Again, I dusted some cling wrap with cornstarch and flattened the dough between the sheets of cling wrap. Fill the dough with about 15 to 20 grams of desired filling, and seal the edges by pinching together. I shaped these thereafter by rolling them lightly. I shaped my mochi to look like rabbits, so I added tiny pieces of dough for the ears and dotted the eyes using Nutella. Chill for about half hour before serving.
These are best eaten on the same day. You could put it in the fridge for a day or so, but these start to harden after a day so it is best eaten fresh.