Mochi
Chewy, sticky rice cakes made from pounded glutinous rice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a microwave-safe glass bowl, whisk the mochiko and sugar together. Gradually whisk in the water until a completely smooth, milky slurry forms.
- 2
Cover the bowl loosely with plastic wrap. Microwave on HIGH for 1 minute.
- 3
Remove and stir the mixture vigorously with a wet silicone spatula (it will be lumpy and partially cooked).
- 4
Cover and microwave again for another 1 minute. Stir vigorously again. The dough should now be sticky, cohesive, and slightly translucent. If there are still opaque white spots, microwave for 30 more seconds.
- 5
Dust a large cutting board generously with potato starch. Scrape the piping hot, sticky mochi onto the starchy surface.
- 6
Dust the top of the mochi and your hands heavily with starch. Flatten the dough gently, pinch off 2-inch pieces, and stretch the edges under to form smooth, round, pillowy balls.
Plan it in Listahan
Add Mochi to your week, check it against your household's allergens, and build the shopping list automatically.