Mochi
"Sticky, chewy mochi Taiwanese/Japanese style. All you need is a microwave! Recipe can be multiplied, but I usually just make a small batch."
- Ready In:
- 33mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 103.53 ml glutinous-rice flour (can be mochiko, but I used a Thai brand)
- 73.94 ml boiling water
- 14.79 ml sugar
- 59.14 ml roasted unsalted peanuts (best if skinned, too)
directions
- In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
- While mixing with a spoon or small stiff spatula, pour in the boiling water.
- Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).
- Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.
- Meanwhile, grease a ziploc bag well.
- Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself!
- While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want.
- To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky.
- Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P.
- Enjoy!
- Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).
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Reviews
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yummy, very sticky, but manageable. only makes about 6-7 smallish mochi, so if you've bothered to make a kilo/2lbs of red bean paste, you're going to need to multipy the recipe considerably!! also, i only needed to stir the dough for about 30 seconds til the lumps were gone. i only microwaved for 2.5 minutes and kneaded the dough for 2 minutes (wrap the ziploc bag containing the hot dough in a towel to be able to start kneading straight away). greased scissors or knife is a MUST. also, i filled mine with homemade red bean paste (pretty good); others with flaked, roasted almonds and brown sugar, then rolled the balls in toasted sesame seeds... REALLY good! nice recipe, but quite a lot of work. the great thing is it's cheap, fun, and you probably already have the ingredients at home :) -
easier than other recipes, but too sticky to fill and roll into balls...the only thing I could make out of it was to grease the scissors and just cut the dough into pieces. -
this is so easy to make! taste exactly like the muah chee sold in pasar malan in Singapore. Thanks for the recipe!
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So quick and easy to make! I put a little guava jelly in it and it was wonderful. My cat even liked it! -
I liked the subtle flavor. I used honey instead of sugar and I ended up needing more flour. I don't recomend multiplying it too many more times at once. I multiplied it seven times and working with that much more increadibly sticky dough nearly made me bonkers. I took the recomendation to cut a hole in the zip bag and squeeze the dough out then cut with a kitchen scissors. That worked decently well. I also wraped some sweet bean paste in some of the mochi balls and I like that better than the plain. Thanks!
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Tweaks
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I liked the subtle flavor. I used honey instead of sugar and I ended up needing more flour. I don't recomend multiplying it too many more times at once. I multiplied it seven times and working with that much more increadibly sticky dough nearly made me bonkers. I took the recomendation to cut a hole in the zip bag and squeeze the dough out then cut with a kitchen scissors. That worked decently well. I also wraped some sweet bean paste in some of the mochi balls and I like that better than the plain. Thanks!
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These were really fun and easy to make and turned out wonderfully for me. When I made mine, I used more rice flour instead of peanuts to coat. Also, I didn't have any red bean paste ready and wanted to eat them right away, so I filled them with a little bit of strawberry preserves which tasted great. Thanks for posting this recipe!
RECIPE SUBMITTED BY
I'm a full time student that began to develop a liking for cooking after living in college dorms. I love baking and cooking asian dishes, and cannot live a week without rice or soy sauce. Cooking is fun when I succeed =)
