Mochi Me Mochi You

If you are a food blogger like me you have a folder named FOOD on your computer with MANY pics and ideas for recipe and restaurant reviews that have yet to be blogged about. The problem is before I get to those I find new recipes that I have to do NOW!

This post is about a recipe that has been patiently waiting its turn to shine. It is actually a very simple yet unusual recipe: Mochi. Remember how I mentioned in my 2nd entry for the Project Food Challenge that glutinous rice flour was a relatively new ingredient to me? Well Mochis was my very first time using this ingredient. By the way voting for my post on Butsi with Ube Halaya is almost at an end. Please cast you vote for me to be the next food blog star! Just click to vote for my 2nd entry here. Thank you! Voting end Sept 30rd 6pm PST, hurry!

Mochi is a Japanese cake/snack made with glutinous rice that is usually served during Japanese New Year. The dough is also used in many other treats like sesame balls. OK so my first attempt at Mochis is just OK as you can see below, but it is a start! I used only 1 tsp of matcha which was not enough and my shapes are so so. They where none the less a treat to eat and have a particular texture. As you can see with the Butsi with Ube Halaya, my 2nd entry, I got the hang of working with glutinous rice flour!

Microwave Mochi from Paws are for Cooking
This recipe makes a small batch, around 8-10 balls.

Ingredients:

  • 1 cup glutinous rice flour
  • 1 cup water
  • 1/4 cup sugar
  • potato starch for dusting (corn starch is great too)
  • flavoring, see below (optional)

Directions:

1. Mix glutinous rice flour and sugar in a bowl.
2. Add water and mix thoroughly. It will be watery.
3. Put in a microwaveable dish. Cover with plastic wrap.
4. Microwave on high for 4 minutes. Take off plastic wrap.
5. Cool a bit till you can handle without being scalded, shape into balls or what ever shape you like.
6. Dust the ball with the starch

Variations for flavor:

– Add either food coloring, food extract flavoring, 1/4c chocolate, 1 tbsp of a fruit jam or 1 tbsp of matcha to the dough before cooking.

– Flatten into a disk, place a small amount of red bean paste, ice cream, chocolate, etc. in the middle, fold dough over to enclose filling and shape into a ball, then dust.

– Instead of water try coconut, soy or almond milk.

-Roll the balls in cocoa powder, shredded coconut, crushed nuts or sesame seeds.

Glutinous rice flour is a cheap addition to your pantry and is easy to find in any Asian grocery store. It is made from glutinous rice, also called sweet rice or sticky rice.The name is misleading as there is no gluten, rather this rice is sticky, or like glue, ,once cooked. Gluten-free diets can use this flour without hesitation. Most Asian countries have traditional dishes using this ingredient. Don’t be afraid to try it and explore!

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