I like Mochi since my first visit to Asia.
It is Japanese rice cake that based on sushi rice.
The traditional method is using a wood hammer to making a jelly from steamed sushi rice. But you need a setup and huge man power to doing that.
The modern method very simple, just you need glutinous rice powder (Mochiko) and a microwave oven 😉
mochiko : 1 cup
water : 1 cup
sugar (optional) 1/4 cup sugar.
potato or corn starch as needed
Mix the integrents in a microwaveable bowl (the mochiko, water, and sugar) stir with a wooden spoon until smooth.
You can add cacao, food color or green tea powder to coloring and aroma. I used cacao in this time.
Microwave the mixture for 5 minutes (at 800w) then well blend it with a spoon. And microwave again for another 4 minutes
Coat your hands and table with starch so it doesnât stick, then shape. (You can put red bean paste, nut paste or similar sweet pastes into you Mochi as core.
Be careful; it will be very hot.
Put your mochi balls in refrigerator for 1-2 hours then serve.
Boa petite 🙂