Mochi Recipe

🧂 Ingredients

• 110 g glutinous rice flour
• ½ cup 125 ml warm water (add an extra 3-4 tablespoons if needed)
• Potato starch flour

  for dusting and handling the mochi

Instructions

• 1 In a heatproof bowl, whisk together the glutinous rice flour and warm water
  until smooth and lump-free. If the mixture appears too thick, gradually add 3-4
  tablespoons of additional warm water until it reaches the consistency of thick
  cream.
• 2 Cover the bowl with a heatproof plate and microwave on high for 1 minute. Using
  a wet silicone spatula, stir the mixture thoroughly, ensuring it is evenly
  combined. Return the bowl to the microwave and heat for another minute, or until
  the dough becomes translucent rather than opaque white. Note: Cooking times may
  vary depending on microwave wattage (tested at 1100W).
• 3 Since the cooked mochi dough is extremely sticky, keep the spatula wet with warm
  water to prevent it from sticking. If needed, lightly sprinkle the dough with
  warm water as you stir to maintain its elasticity.
• 4 Generously dust a plate with potato starch flour and transfer the hot mochi
  dough onto it using the wet spatula. Sprinkle additional potato starch over the
  top to prevent sticking. Allow it to cool slightly before handling.
• 5 Once the mochi has cooled enough to handle, divide it into small portions and
  gently remove any excess starch. The mochi is now ready to be used for various
  fillings or enjoyed on its own.

Nutrition Info