Okay, guys, seriously, I need to share this because it’s just too good to keep to myself. I recently discovered (or maybe rediscovered?) my absolute love for mochi. I mean, who doesn’t love those soft, chewy little balls of deliciousness?
Mochi The Best Japanese Dessert We All love
This recipe is seriously foolproof, even for someone like me who isn’t exactly a culinary genius. It’s all about that perfect texture – that delicate balance between chewy and melty-in-your-mouth. And honestly, the flavor possibilities are endless! I’ve been experimenting with everything from traditional sweet red bean paste to more adventurous fillings like Nutella (don’t judge!).
Ingredients:
- 1 cup Glutinous Rice Flour (Mochiko)
- 1 cup Water
- ½ cup Granulated Sugar
- Cornstarch, for dusting
- Your favorite filling (red bean paste, Nutella, ice cream, fruit - the possibilities are endless!)
Instructions:
- Prepare your filling: Get your filling ready to go. If you’re using red bean paste, you can just scoop it out. If you’re using ice cream, make sure it’s frozen solid and ready to be scooped quickly. Nutella needs no prep, thankfully!
- Combine ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour, water, and sugar until smooth. Make sure there are no lumps! That’s key for that smooth texture.
- Microwave the mixture: Cover the bowl with plastic wrap. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful of the steam!), stir the mixture well, and cover again. Microwave for another 1-2 minutes, or until the mixture is translucent and sticky. The cooking time can vary based on your microwave, so keep a close eye on it.
- Dust with cornstarch: Generously dust a clean surface with cornstarch. This is important to prevent the mochi from sticking everywhere.
- Shape the mochi: Turn the mochi out onto the cornstarch-dusted surface. Let it cool slightly so you can handle it. Dust your hands with cornstarch as well. Divide the mochi into equal portions (about 1-2 inches in diameter).
- Fill the mochi: Flatten each portion of mochi into a small disc. Place your desired filling in the center and gently pinch the edges together to seal. Make sure the filling is completely enclosed to prevent it from leaking out.
- Roll and serve: Roll the filled mochi in cornstarch to coat evenly. This helps prevent sticking and gives it that signature slightly powdery look. Serve immediately, or store in an airtight container in the refrigerator. They’re best enjoyed within a day or two, as they tend to harden over time.
Seriously, this recipe is a game-changer. It’s so easy and rewarding to make. Let me know if you try it and what fillings you end up using! I’m always looking for new ideas! Happy mochi-making!
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Mochi The Best Japanese Dessert We All Love - TAM & TEA - The Best Tea
Mochi the best japanese dessert we all love. mochi the best japanese dessert we all love