She Strengthens

Mastering the Art of Savory Mochi

The Secret to Soft and Delicious Mochi

Have you ever wondered how to create the perfect savory mochi? The key lies in the addition of corn syrup, which allows the dough to remain soft and pliable, even when wrapped around ice cream. But that’s not all – with a few simple tips and tricks, you can take your mochi game to the next level.

Getting Started with Mochiko

Mochiko, or glutinous rice flour, is a staple ingredient in Japanese cuisine. It can be found at most Asian markets and is essential for creating the perfect mochi texture. When working with mochiko, it’s important to note that the dough is best formed immediately after making it, as this will result in the best texture.

Tips for Success

For a unique twist on traditional mochi, try toasting leftover rice cakes under the broiler for a few minutes. This will give them a crispy exterior and a soft interior. Additionally, be sure to let your mochi defrost before using it, as this will ensure the best flavor and texture.

Recipe Overview

Yield: 30 (3-inch) mochi
Difficulty: Hard
Total Time: 55 minutes
Active Time: 55 minutes

Ingredients

• 1 1/2 cups mochiko, plus more for dusting
• 1/2 teaspoon kosher salt
• 1 1/3 cups water
• 1/4 cup granulated sugar
• 2 tablespoons light corn syrup

Step-by-Step Instructions

1. Combine Dry Ingredients: In a large bowl, stir together mochiko and salt until thoroughly combined.
2. Create Sugar Syrup: In a medium saucepan, combine water, sugar, and corn syrup. Bring to a boil over medium-high heat, then reduce to a simmer and cook until sugar is dissolved, about 5-6 minutes.
3. Form Dough: Make a well in the center of the mochiko mixture and pour in the sugar syrup. Stir until all flour is incorporated.
4. Knead and Shape: Immediately turn dough onto a work surface lightly floured with mochiko and knead until smooth and elastic, about 4-5 minutes. Pinch off tablespoon-size pieces and flatten into 3-inch circles about 1/8 inch thick.
5. Store and Serve: Dust rice cakes with mochiko and place on a baking sheet lined with parchment paper. Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.