Trying out new recipes can be an enlightening experience and a way to just have fun with baking/cooking. Today I am going to try to make mochi with a microwave. Mochi is a rice cake of Japanese origin made with glutinous rice flour or sweet rice flour. This recipe is courtesy of Just One Cookbook.
What you will need: A silipat (I found this sort of helped with controlling the stickiness of the mochi), cookie cutters/glass, rolling pin, knife, microwaveable bowl, plastic wrap, spatula
- ¾ cup (100 g) shiratamako (or ¾ cup (115 g) Mochiko/sweet rice flour)
- ¾ cup (180 ml) water
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) potato starch/corn starch
- 1½ cup Anko (red bean paste)
Step 1: Whisk together the rice flour and sugar. Then add the water and mix until smooth and no lumps are present.
Step 2: Microwave on high for 1 minutes, cover the bowl with plastic wrap, but not too tightly. After microwaving stir it together, i stirred it for at least 30 seconds fairly vigorously. CAUTION: This mixture can get very hot so please be careful.
Step 3: Cover again with plastic wrap and microwave for another minute on high. Stir the mixture again after microwaving.
Step 4: Once again cover with plastic and microwave the mixture for 30 seconds. Afterwards mix it again.
Step 5: Dust your work area generously with potato starch, This is similar to corn starch and is interchangeable. Once you have dusted your work area transfer the mochi onto the surface. Note: The mixture may still be fairly hot, so I strongly recommend using a spatula to transfer it onto the surface. I spread out the mochi a little bit to help it cool a bit quicker.
Step 6: Pin the mochi till it is fairly thin, maybe 1/4 of an inch would do. I had troubles with it sticking to my counter so i transferred it to a silipat, which sort of helped… Sort of. Also, if you get side tracked with something please don’t leave your rolling pin on the mochi or you will have a really thin line left where you placed your rolling pin. OOPS!
Step 7: Cut out the mochi using a circular cookie cutter or the rim of a glass, dip the glass or cookie cutter in potato starch to help it not stick to the mochi.
Step 8: You can fill the mochi with a variety of different things, most commonly they are filled with a sweet red bean filling which is sometimes accompanied with fruit such as oranges, or strawberries. I blended up a red bean paste mixture that still had whole/crushed beans so that it was more smooth. I found that this brands paste was not very sweet, so if you would like to make it sweeter add some sugar to the paste and adjust based on your tastes.
Step 9: This is the most tricky step. Sealing the mochi was extremely difficult for me, trying to make it into a circle, which I quickly found out wouldn’t work due to the shape of the fruit. The easiest way I can recommend is to fold the mochi over the filling similar to how you would create a turnover. Remember to dip the tips of your fingers into potato starch to make things a little less messy.
And there you have it, mochi made with a microwave. I really hope you try these out some day as it is really a nice flavor pairing between a potentially tart fruit and the sweetness of the paste and the chewiness of the mochi.
Formula and Instructions curtesy of: