Prep 30 mins
Cook 3 mins
Sticky, chewy mochi Taiwanese/Japanese style. All you need is a microwave! Recipe can be multiplied, but I usually just make a small batch.
- 7 tablespoons glutinous-rice flour (can be mochiko, but I used a Thai brand)
- 5 tablespoons boiling water
- 1 tablespoon sugar
- 1⁄4 cup roasted unsalted peanuts (best if skinned, too)
- In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
- While mixing with a spoon or small stiff spatula, pour in the boiling water.
- Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).
- Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.
- Meanwhile, grease a ziploc bag well.
- Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself!
- While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want.
- To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky.
- Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P.
- Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).
yummy, very sticky, but manageable. only makes about 6-7 smallish mochi, so if you've bothered to make a kilo/2lbs of red bean paste, you're going to need to multipy the recipe considerably!! also, i only needed to stir the dough for about 30 seconds til the lumps were gone. i only microwaved for 2.5 minutes and kneaded the dough for 2 minutes (wrap the ziploc bag containing the hot dough in a towel to be able to start kneading straight away). greased scissors or knife is a MUST. also, i filled mine with homemade red bean paste (pretty good); others with flaked, roasted almonds and brown sugar, then rolled the balls in toasted sesame seeds... REALLY good! nice recipe, but quite a lot of work. the great thing is it's cheap, fun, and you probably already have the ingredients at home :)
easier than other recipes, but too sticky to fill and roll into balls...the only thing I could make out of it was to grease the scissors and just cut the dough into pieces.
this is so easy to make! taste exactly like the muah chee sold in pasar malan in Singapore. Thanks for the recipe!