Mochi

Name: Mochi
Total time: 20 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1 cup mochiko (sweet rice flour); 1/4 cup granulated sugar; 1 cup water; 1/2 cup potato starch or cornstarch (for generous dusting)

Chewy, sticky rice cakes made from pounded glutinous rice.

20 minutes

Serves 8

Dessert/Snack

Contains common allergens

Wheat

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Instructions

6 steps

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.

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