Discover the Versatility of Savory Mochi
Mochi, those chewy rice cakes, are often associated with ice cream in the United States. However, in Japanese cuisine, they play a significant role, particularly during New Year’s celebrations. This recipe showcases the savory side of mochi, perfect for a quick snack or as a delightful addition to traditional sweet porridge, zensai.
Understanding Mochiko: The Key to Authentic Mochi
To create authentic mochi, you’ll need mochiko, a type of glutinous rice flour commonly found in Asian markets. This special flour is essential for achieving the right texture and consistency. A silicone Bundt pan and pastry scraper can also be helpful in this recipe, making it easier to work with the sticky dough.
Plan Ahead for Easy Mochi Preparation
You can prepare the mochi dough up to 7 days in advance and store it in the freezer. Simply thaw the dough before using it. This recipe is part of our Japanese-inspired New Year’s celebration feature.
Recipe Details
Yield: 30 (2-1/2-inch) mochi
Difficulty: Easy
Total Time: 1 hour 15 minutes
Active Time: 50 minutes
Ingredients
- 1 (1-pound) box mochiko (about 3 cups), plus extra for dusting
- 3 cups water
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
Instructions
- Mix and Combine: In a large bowl, combine mochiko, water, sugar, and salt. Mix until smooth, about 3 minutes.
- Microwave and Cool: Pour the mixture into a microwaveable silicone Bundt pan, cover with plastic wrap, and microwave on high for 10 minutes. Let it cool to room temperature, at least 30 minutes.
- Shape and Form: Turn the mochi onto a floured surface, divide into walnut-size pieces, and shape into 2-1/2-inch circles using the heel of your hand. Dust with mochiko and place on a baking sheet lined with parchment paper.
- Store and Enjoy: Cover the mochi with plastic wrap and store in the refrigerator or freezer for later use. You can also broil them for a quick snack or simmer in zensai for a traditional Japanese treat.
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