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Ingredients
- Yields 11-12 balls
35 g glutinous rice flour
10 g corn flour/starch
8 g fine sugar
¼ + ¼ tsp sunflower oil
60 g water
plastic gloves
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How To: Make Mochi
Mochi are sticky glutinous rice balls that are either coated in mixture of sugar, nuts and corn flour, or stuffed with fillings such as red bean paste, ice cream or custard. Making mochi is a fun weekend activity to share with the kids, as you can mould and stuff the rice balls with your favourite paste, before indulging in this bouncy, chewy snack. This time though, you don't have to eat it the traditional way -stuff it into a delicious crisp chewy cookie for extra indulgent fun too. If you’re out of corn starch, simply replace it with twice the amount of tapioca starch or flour.
- Easy
- 60 min
- 15 min
- 10 min
- 4 steps
- 6 Ingredients
- Easy
- 4 steps
- 6 Ingredients
- 60 min
- 15 min
- 10 min
Instructions
-
Prepare mochi mixture
- Add rice flour, corn flour, sugar, ¼ tsp oil and water, mix well and allow this mixture to rest for 30 minutes.
-
Steam mochi dough
- Place the mixture in a steamer, cover with a clean cloth and steam for 15 minutes.
- Once the mixture is cooked, remove from steamer.
- Add in the remaining oil and mix well. Leave to cool.
-
Knead the mochi
- Transfer the mixture out onto a wax-paper lined traywhen warm enough to handle.
- Knead and stretch until the mixture is smooth and elastic, about 6-8 mins.
- Place the mochi in a bowl, cover with cling wrap and rest in the refrigerator for 15 mins.
Plate and Serve!
The mochi is now ready to be used in cookies.
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