Mochi

I have made mochi once but the texture was a bit dry.  Also, I stuffed it with red bean and rolled it in coconut.  Nice but not quite what I was expecting in a mochi.

So here is my second attempt and this time, it is closer to the chewiness I was looking for.  The recipe is just as simple and I used the microwave method instead of the steamer.

Mochi

1 cup mochiko (glutinous rice flour)
1 cup water
1/4 cup sugar
1/2 cup corn starch (for dusting and handling)

food colouring (optional)

1. In a bowl, combine rice flour and sugar and mix.


2. Add water and mix well.  The mixture will be runny (not batter like)

3. If you want to make coloured mochi, add 3 drops of food colouring of your choice.

Note. If you wish to make more than one colour; pour in to separate bowls before you add colour.


Because I was making pink hearts, I added 3 drops of red to get the light pink colour and I made a chocolate one by adding a tsp of chocolate milk powder in a another bowl (from dividing the "batter").

4. Pour each bowl of batter into a microwaveable shallow dish.  Cover with plastic wrap -- make sure it does not touch the batter.  Be sure to have a small edge open to allow steam to escape.
5.  Microwave for 5 minutes and check after it reaches 4 minutes.  When it bubbles, it should be close to being cooked.  The centre will be set and gummy in texture.
6. Let cool for 15-20 minutes.
7. Dust your working area with corn starch; pour the cooked mochi unto the starch.  Add more starch if needed as it will be sticky to work with.  Using a plastic knife makes it easier to cut into pieces.
9. Dust each piece with corn starch.


Different ways to pretty it up:
1. Melt chocolate chips.  Roll out mochi into a rectangle shape.  Spread melted chocolate and then roll into a log.  Cut into pieces and serve.

2. Before dusting them, roll mochi into circles and fill with jam/ice cream/custard.  Close into a tight ball. Then dust them with corn starch. Freeze if filling is ice cream.