Mochi
Glutinous rice steamed and pounded until smooth and stretchy, then shaped around a sweet filling — a stovetop-and-mixer approximation of the traditional two-person mochitsuki pounding ritual.
VegetarianDessert
Ingredients
- 2 cups mochiko (glutinous rice flour)
- 1 1/2 cups water
- 1/2 cup sugar
- Cornstarch or potato starch, for dusting
- 1 cup sweet red bean paste (anko), divided into small balls, for filling
Steps
- Whisk the mochiko, water, and sugar together in a microwave-safe bowl until smooth.
- Cover and microwave for 2 minutes, then stir well with a wet spatula. Microwave again in 1-minute bursts, stirring each time, until the mixture turns translucent, smooth, and very sticky (about 4-5 minutes total).
- Alternatively, steam the mixture in a heatproof bowl over boiling water, stirring occasionally, until it reaches the same translucent, stretchy consistency.
- Generously dust a work surface with cornstarch. Turn the hot mochi dough out onto it and dust the top as well.
- Once cool enough to handle, divide the dough into small portions using an oiled or floured knife or scraper.
- Flatten each portion, place a ball of red bean paste in the center, and gather the edges up and around to seal, pinching closed and rolling smooth.
- Dust off excess starch and serve at room temperature the same day, as mochi hardens quickly.