Mochi
Traditional Japanese rice cakes with a delightfully chewy, stretchy texture, filled with sweet red bean paste.
- 25 min
- 105 kcal / serving
- medium
- vegetarian
- Protein
- 1.4 g
- Fat
- 0.2 g
- Carbs
- 24.3 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 100 g glutinous rice flour (Mochiko)
- 50 g sugar
- 150 ml water
- 100 g Anko (sweet red bean paste)
- 3 tbsp cornstarch (for dusting)
Method
- Whisk the glutinous rice flour and sugar together in a microwave-safe bowl, then gradually stir in the water until smooth.
- Cover the bowl loosely with plastic wrap and microwave at 600W for 1 minute, then stir the mixture thoroughly.
- Repeat the microwaving process for another 1 minute until the dough becomes sticky, glossy, and translucent.
- Dust a clean work surface generously with cornstarch and turn the hot, sticky dough out onto it.
- Flatten the dough gently and cut it into 8 equal pieces using a dusted knife (handle with care as it is very hot).
- Flatten each piece, place a small ball of sweet red bean paste in the center, pinch the edges to seal, and roll into a smooth ball.
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