Japanese cuisine · Desserts & Sweets

Mochi

Soft sticky rice cakes with sweet bean paste – tender, stretchy and pleasantly not too sweet.

Ingredients · for 6 servings

• 200 g glutinous rice flour (shiratamako or mochiko)
• 200 ml water
• 60 g sugar
• 200 g sweet red bean paste (anko)
• Potato starch, for dusting

Instructions

1. Shape the bean paste into 8 small balls and chill.
2. Mix the glutinous rice flour, sugar and water until smooth.
3. Microwave the mixture, covered, for 2 min at 600 W, stir, then microwave for another 1–2 min until it turns translucent and stretchy (alternatively, steam for 15 min).
4. Turn the hot mixture out onto a board dusted thickly with potato starch.
5. With dusted hands, divide into 8 pieces and stretch each into a flat circle – careful, the mixture is hot.
6. Enclose one anko ball in each, seal the edges well and set down seam-side down.
7. Brush off excess starch and enjoy the same day – mochi are softest when fresh.