Mochi

Name: Mochi
Total time: 45 min
Yield: 12
Ingredients: 200 g glutinous rice flour; 80 g sugar; 250 ml water; 100 g potato starch

Sweet & Morning · East Asian

4 ingredients · 45 minutes · 12 servings

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26kcal0g protein0g fat6.7g carbs*

sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Sometimes contains — check the labelgluten (glutinous rice flour, potato starch) · dairy (glutinous rice flour, potato starch) · egg (glutinous rice flour, potato starch) · peanut (glutinous rice flour, potato starch) · tree nut (glutinous rice flour, potato starch) · sesame (glutinous rice flour, potato starch) · soy (glutinous rice flour, potato starch) · shellfish (glutinous rice flour, potato starch) · fish (glutinous rice flour, potato starch)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

200 g	glutinous rice flour
80 g	sugar
250 ml	water
100 g	potato starch

Steps

mix3 min
smooth lump-free slurry
Whisk glutinous rice flour, sugar and water until completely smooth. Break up every dry pocket now; once the starch gelatinizes, lumps become much harder to eliminate.
steam20 min
dough translucent, sticky and fully cooked
Steam the mixture in a covered heatproof dish, stirring once if needed, until uniformly translucent and extremely sticky. Opaque floury areas indicate uncooked starch and need more heat.
prep5 min
work surface heavily dusted
Dust a work surface generously with potato starch and scrape the hot mochi onto it. Coat the top lightly before touching; undusted hot mochi adheres aggressively to hands and tools.
prep10 min
small smooth portions
When cool enough to handle but still warm, divide and pinch into small portions, dusting cut edges as needed. Work before it cools completely because warm mochi stretches and seals more readily.
rest5 min
excess starch brushed away
Let the portions settle, then brush away excess starch before serving or filling. Fresh mochi is softest the day it is made; refrigeration firms the starch and changes its texture.