They are typically canvassed in dry rice flour since they are clingy, yet they can likewise be overflowed with sesame seeds or ground nuts to include additional flavor. Actually, I like the differentiation between the sweet chewy mochi and the crunch and surface gave by the sesame seeds or nuts.
While customary techniques are tedious, mochi can likewise be made rapidly by utilizing locally acquired sweet rice flour, as I do in the formula beneath.
- 2 cups water
- 2 cups Mochiko (sweet rice flour), plus extra for dusting
- 1 cup sugar
- Filling optional
- Sesame seeds or ground nuts for coating optional
- Food dye (green and pink are traditional) optional
Instructions
- Sift sweet rice flour into a bowl.
- Mix the sugar into the flour. Then, add the water. Add the food coloring now if you're changing the colors.
- Steam the mixture in a steamer or microwave. If you're using the steamer, pour the mixture into an oiled bowl and steam for about 45 minutes until the dough is gummy. If you use a microwave, pour the mixture into an oiled bowl and cover it with plastic wrap and microwave it for 15 minutes.
- Once the dough is ready, dust a board and your hands with some sweet rice flour and knead the dough until it has a smooth texture.
- Shape the dough into individual balls for use or flatten the balls and use them to cover a filling.
- (Optional) Roll the mochi in sesame seeds (white or black) after wetting the exterior of the ball. You can also substitute ground nuts (walnuts, pecans, or hazelnuts work nicely) for the seeds if you prefer.
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