Mochi is a soft and chewy japanese rice cake that can be eaten as a sweet dessert or a savory side dish. As a dessert, it is usually stuffed with sweet red bean paste (anko), fruit or ice cream. While served as a savory food, it is traditionally eaten with soups like “zōni” or “oshiruko”.
Ingredients
- 30g of cornstarch
- 100g of glutinous rice flour
- 30g of sugar
- 180ml of milk
- 15g of butter
- Chopped fruit, red bean paste or fruit flavoured jam as filling
- food colouring (optional)
- 250g of cream and 15g of sugar (Whipping cream)
Procedure
- In a bowl whisk 250g of cream and 15g of sugar to make whipping cream
- In another bowl, mix rice flour, cornstarch, milk and 30g of sugar then sieve into a container.
- Steam the mix for 20 minutes.
- While it’s still hot, melt butter on it and mix well until it becomes like dough.
- Knead and stretch dough then divide into 6 equal pieces.
- Using rice flour to make sure it doesn’t stick, roll each piece into even flat circles then shape into a hole by placing it into a tiny bowl.
- Add whipping cream and the filling into it, close up, seal and dust some rice flour onto it before serving.
Enjoy!
