Prep 0 mins
Cook 0 mins
From Hawai'i's BEST Mochi Recipe book that my friend let me borrow. Putting it down on here so that I can have it.
- 2 cups mochiko sweet rice flour (10-oz pkg)
- 1⁄2 cup sugar
- 2 cups water
- 1 (12 ounce) can koshi-an
- katakuriko, for sprinkling
- Boil water and sugar together.
- Remove from stove.
- Pour Mochiko into syrup and stir vigorously until dough is free of lumps.
- Sprinkle katakuriko (potato starch) on cutting board.
- Turn cooked mochi on board.
- If too hot, allow to cool.
- pinch off large walnut size pieces of dough, then flatten and shape to form 3.
- 5" round wrappers.
- Place one teaspoon or more koshian in middle.
- Gather edges together and shape into a ball.
- Lay pinched side down.
Great recipe. I used the microwave method, just mixing the dry ingredients and then adding the water, less about a half cup. Then microwaved it for about 10 minutes, stopping every 3 or 4 minutes to stir it. It gets thick, so use a strong spoon...I broke one of my wooden ones. The dough is sticky and the katakuriko is a must, but it stays workable for at least 40 minutes after pulling it out of the microwave, so you can take your time working with the dough. I didn't use a rolling pin, just my hands to flatten and shape the dough. I agree with the previous reviewer, this lends itself to all sorts of fillings...we tried nutella and peanut butter and pbj! Thanks for posting this, my kids are already thinking of different ideas!
I've always made mochi in the microwave by mixing the mochiko with about 2 cups of hot water with about 1 cup of sugar dissolved in it. I then microwave it for about 7 minutes on HIGH,stir and then microwave again for 7 more minutes. I find that doing it this way makes sure that the mochiko is completely cooked through and is much better in consistency. Oh yeah, you can put just about anything inside of the mochi other than the traditional red beans. Try lotus seed paste or mung beans too!