Description
This traditional Japanese mochi recipe uses mochiko (sweet rice flour) combined with sugar and water, quickly cooked in the microwave to create a chewy and sweet rice cake. With an optional touch of vanilla for extra flavor, this gluten-free dessert is simple to prepare and perfect for a quick treat or snack.
Ingredients
Scale
Ingredients
- 1 cup mochiko (sweet rice flour)
- 3/4 cup granulated sugar
- 1 cup water
- 1/2 teaspoon vanilla extract (optional)
- Cornstarch or potato starch for dusting
Instructions
- Combine Dry Ingredients: In a microwave-safe bowl, mix the mochiko and granulated sugar thoroughly to evenly distribute the sugar throughout the flour.
- Add Liquids and Mix: Stir in the water until the mixture is smooth and homogenous. If using, add the vanilla extract and mix well.
- Initial Microwave Cooking: Cover the bowl loosely with plastic wrap or a microwave-safe lid to allow steam to escape. Microwave on high for 1 minute.
- Stir the Mixture: Carefully remove the bowl and stir the mochi mixture well to prevent lumps from forming and allow even cooking.
- Continue Cooking in Intervals: Repeat microwaving in 1-minute intervals, stirring each time, for a total of 3 to 4 minutes until the mixture thickens and becomes slightly translucent.
- Prepare Surface: Dust a clean surface or parchment paper liberally with cornstarch or potato starch to prevent sticking.
- Shape the Mochi: Transfer the hot mochi onto the dusted surface and let it cool slightly until it’s manageable. Dust your hands with starch, then flatten the mochi to about 1/2 inch thickness.
- Cut or Shape: Cut the flattened mochi into pieces or shape as desired. Serve fresh for the best texture and flavor.
- Storage: If not serving immediately, store the mochi in an airtight container at room temperature for up to 1 day to maintain freshness.
Notes
- This traditional mochi is high in sugar and best enjoyed in moderation.
- For a less sweet version, reduce the sugar to 1/2 cup.
- To make filled mochi, flatten the pieces and wrap around sweet red bean paste, ice cream, or fresh fruit for added flavor and texture.
- Use cornstarch or potato starch liberally to prevent sticking during shaping.
- Mochi is best eaten fresh, as it hardens over time.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
