photo by Random Rachel
- Ready In:
- Mix together all ingredients except kinako using an electric mixer.
- Mix only until batter is smooth, do not over mix.
- Spray pan with non-stick vegetable oil spray or oil lightly with vegetable oil.
- Pour batter into the pan & cover with plastic wrap.
- Microwave on high for 5 minutes; if your microwave does not rotate, turn pan after 2 minutes.
- Carefully remove the plastic wrap, allowing the steam to escape away from you.
- Cut into 12 pieces using a plastic knife.
- Place some kinako on some plastic wrap and roll mochi in it.
- Note: cooking time may have to be adjusted, depending on your microwave.
- Mochi is done when center is firm.
Questions & Replies
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So the main tweak I did to this recipe is instead of water & food coloring I used a cup of cold butterfly pea flower tea, which turned it this beautiful blue. Instead of soybean flour, I used corn starch. And on top of 1/2 tsp of vanilla extract, I also used about 1/2 tsp of almond extract & a tbsp of honey. BEST MOCHI I've EVER HAD!!! The amount of sweetness was perfect! The flavor from the almond & vanilla extract, plus the honey was subtle, but the perfect touch! And the color from the Butterfly Pea Tea took it to the next level!!! It was as beautiful as it was delicious!! And even though I have all these Nutella balls frozen for the filling, my hubby & I couldn’t stop eating the mochi by its self!!
Left out the coloring. Reduced sugar and used strong coffee in place of water. Also, tapioca flour/starch in place of soy flour. After cooking, dust top with flour and turn out onto a floured surface (otherwise likely to have mochi stick to itself as you're rolling it out). Dust the bottom (now top) of the mochi. Cut with a plastic knife. Much less stickage than metal knife. Separate the pieces and dust all cut surfaces with more flour. Always experiment. Recipes are merely guidelines!