Dessert

Mochi

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Ingredients:

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1 cup of sweet rice flour

1/2 cup of sugar

1 cup of water

 

Potato starch for sprinkling onto a kneading surface and for coating the finished mochi

 

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Preparation:

 

1.  Mix sweet rice flour with sugar, and add water in a microwave safe bowl.

 

2.  Cover the bowl loosely with plastic wrap, and microwave on high heat for 4 minutes.

 

3.  Remove from the microwave, let cool for five minutes, and use a wooden spoon to stir the ingredients.

 

4.  Cover the bowl again loosely, and return to the microwave on high for an additional 4 minutes.

 

5.  Stir the mixture, which should be thicker and the consistency of a dough. The dough should look translucent, but if not, proceed to step 6.

 

6.  Return the bowl to the microwave, covered loosely, and microwave for an additional 2 minutes on high.

 

7.  Remove the bowl from the microwave, carefully letting the steam escape, and let the mixture cool.

 

8.  Stir the mixture with a wooden spoon, and remove the dough to a silicone mat sprinkled with potato starch. Allow the dough to cool for at least 15 to 20 minutes or longer, until it is cool to the touch. The outside of the dough may feel cool, but the inside of the dough may still be hot.

 

9.  Once the dough is cooled enough to knead, use additional potato starch, knead the dough into a round ball. Then make the dough into a long cylinder, and cut the dough into 1 inch size balls, and shape into a round ball. Coat with potato starch and set aside on wax paper or parchment paper.

 

10.  Once all the dough has been formed into balls, they can be stored in an airtight container at room temperature for 2 to 3 days. Makes 15 to 20 balls of mochi.


Excerpt From
The Cookbook You Never Wanted: An Allergy Free Cookbook
Luci Chen Yang, MD
https://books.apple.com/us/book/the-cookbook-you-never-wanted-an-allergy-free-cookbook/id6469195817
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