Mochi (sticky sweet rice cakes)
- Cooking Time: 5-20
- Servings: 10
- Preparation Time: 15
- 2 cups glutinous rice powder (sticky rice powder)
- 1 1/3 cups water
- 1/2 cup caster sugar
- 1 pinch of salt
- potato starch
- 1. Whisk together the sticky rice powder, water, salt and caster sugar in a large, microwave-proof glass bowl. Make sure that there are no lumps at all, it needs to be completely mixed together and smooth.
- 2. Once it’s all mixed up, microwave it for 1-2 minutes on your microwaves ‘high’ power setting, then remove it, give it a thorough stir and mix it all up, then microwave for another 3-4 minutes, or till it has tripled in size.
- 3. Remove it from the microwave, and give it a good stir before emptying it onto your starch-covered tray. Cover the surface of the mochi with potato starch, then push it to the corner and pull off a small handful.
- 4. Using your fingers, press it into a circle with a hollow in the middle, then place a heaped tbsp of filling (in this case, we were using sweetened red beans) in the hollow, and then pinch closed the edges around it.
- 5. Lightly dust any sticky bits of the surface with corn starch, then quickly wrap in clingfilm as exposure to air will dry them out and make them form a rough skin.