I love mochi especially the home made ones. I bought a box from the store last week, and I found it too “artificial” tasting. I have tasted the homemade ones before and they were lot better. The other day I found this recipe from Kirbie’s Craving, and was pleasantly surprised at how simple it is. I have looked for Mochiko rice flour in the major Asian food stores here and could not find it, and accidentally stumbled upon it the other day at Superstore ! It must be a popular item as they were almost sold out, and I took the very last box on the shelf. Since I wanted the easy way out so I used the pre-made red bean paste, but I found it too sweet. Next time I am going to make my own as I found a recipe the other day and it does not seem too complicated.
This recipe yields 8 pieces, I realized you can only handle a small amount at one time. The most important thing is to work fast, and it is quite challenging to work with the warm dough, some might find it a little too hot to handle. If you take too long to make them, the dough will harden. I found the bits of left over dough in my bowl got really hard and they stuck to the bowl. This is a very simple recipe, you can whip it up as a lovely dessert in less than fifteen minutes, and they look really nice on the table.
Matcha Green Tea Mochi
Yields approximately 8 mochi pieces
1 cup of Mochiko glutinous rice flour
2 tbsp of sugar
1 tsp of green tea powder ( note: get the good kind, you can really taste the difference)
2/3 cup of water
Red bean paste
1. Take red bean paste and roll it into balls approximately 1/2 inch in diameter. (If you like a lot of bean paste in yours, you can make thicker balls. I personally only like a little bit of filling, so I made my balls smaller. Make about 8 balls.
2. In a microwave safe bowl, mix together mochiko glutinous rice flour, sugar, green tea and water. Mix well.
3.Microwave the mixture on high for two minutes. Remove and stir quickly.
Return to the microwave and cook for another 1 1/2 minutes. I had to play around with the timing of this for a while. The first time I overcooked the mochi and it was too hard. ( My note: for the second cooking, I cut the time in half and checked to see if the dough is cooked, it should turn to a darker green color)
4. Scoop up a little more than one tablespoon of dough. Dust a plate or counter top with either cornstarch, tapioca starch or potato starch.
5. Dust your fingers and palms with starch and flatten a piece of dough while it is still hot and put in the filling, then wrap dough around the filling and seal the
opening with a tight pinch. Try to shape dough into a smooth round ball. Repeat until all dough is used up. Let the mochi cool before serving. ( Note: speed is the key here, other wise the dough will dry up when it cools down)
This is a fast recipe, as it does not require steaming like this one from Christine’s recipe. I am going to file this one away to try later on.
I also came across different variations of the mochi balls, like mango mochi ( notice that they called for satan powder….hmmmm?) and rice cooker butter mochi with coconut, ( now I find another use for my rice cooker). And oh…. so pretty…Strawberry Mochi !!
Here is a basic recipe for mochi cakes, and you can make it in so many different favors.