Mochi is a sticky glutinous rice cake that can be eaten as a dessert, or part of a savory meal. The mochi I’m making today is for dessert, and there can be countless different fillings for it. I’m making a traditional red bean filling, but other fillings could include ground peanuts, sesame paste, green tea paste, or a very popular recent invention, ice cream! I personally don’t like the ice cream mochi as much because the cold changes the texture of the mochi, making it harder. This type of mochi is known as daifuku.
Ingredients (makes about 15 mochi)
- 3/4 cup glutinous rice flour
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 cup potato starch (or tapioca flour)
- 1/2 cup red bean paste
- [optional] food coloring for color
In a microwavable bowl, add the water, glutinous rice flour, sugar and food coloring (if desired.)
Microwave the mixture for 2 minutes on high, then remove from the microwave and stir.
Microwave the mixture for another 2 minutes, then stir again. If after stirring, you get a sticky mixture like in the third picture, then stop microwaving and go on to the next step. If not, microwave at one minute intervals until you get a sticky mixture like in the third picture.
Let the hot mixture cool for about three to five minutes, until it is warm enough to handle with bare hands.
Spread the potato starch or tapioca flour on a clean surface, then pour the sticky mixture onto the surface.
Roll the mixture around so that it is evenly coated with potato starch.
Using a rolling pin, roll out the mochi mixture into a flat sheet about 1/4″ to 1/8″ thick.
Cut the mixture into 2″ x 2″ squares, then add one tablespoon of red bean paste to the middle of the square.
Fold the edges together, then pinch to seal.
Serve, or store in a cool and dry place.