Sticky, chewy, and sweet are three words to describe mochi, which is type of Japanese sweet. I tried making these few times before but always failed to get a nice round shape because the glutinous rice dough is so sticky! It literally sticks everywhere, your hands, the spoon (wooden and metal), the bowl (glass and ceramic)….so hard to shape into the proper shape! Hehe but today I finally succeeded in making pretty round mochi! The secret is cornstarch. Just simply heat the cornstarch in microwave for about 2 minutes then completely cover the working surface and the sticky mochi dough with it. No more stick! So easy to make.

Red bean paste mochi (Adapted from Little Corner of Mine)

Ingredients:

1 cup glutinous rice flour (Mochiko)
1/2 tsp. green tea powder (for baking)
180ml water
1/4 cup sugar

2-3 drops of food colouring or 1 tablespoon of taro bubble tea powder
Red bean paste for filling
Cornstarch for dusting (microwave cornstarch for 2 mins, let it cool completely before using)

Directions:
1. In a glass bowl, combine flour, green tea powder and water. Stir to mix well. Add in food colouring or taro bubble tea powder and keep on stirring! Then add in the sugar, stir until sugar dissolved. (Dough may appear really dry at first but do not add more water, just keep on stirring it will become more liquidy)

2. Cover with a plastic wrap and microwave for 2 minutes. Remove and stir well. Return to microwave for another 30 seconds. Stir-well and check for doneness. If not, put it back for another 30 seconds, be careful not to burn it.

3. Flour the working surface with cornstarch and use a spoon to drop a ball of mochi on top and quickly cover it with starch. Divide into 8 or 10 pieces. Wrap the filling inside and cover with more cornstarch. Shape into balls and ready to serve.

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