I have a box of Mochiko (glutinous/sweet rice flour)and it's sitting in my pantry for the longest time. I finally made some mochi out of it. I just love this chewy soft dough especially with sweet Azuki (red bean paste). You can buy this type of sweet mochi at most Asian Store but it is not difficult to make it yourself either. All you need is glutinous rice flour and some sweet Azuki.Ingredients:
1 cup of Mochiko/glutinous rice flour
2 tbsp of sugar
1 tsp of green tea powder
2/3 cup of water
Some sweet azuki/red bean paste
Some cornstarch – for dusting
1. With wet hands, take 1 tbsp of azuki/ red bean paste and roll it into a ball. Make about 4-5 balls.2. In a microwave safe bowl, mix together mochiko/glutinous rice flour, sugar, green tea and water. Mix well.
3. Microwave the mixture on high for two minutes. Remove and stir quickly. Return to the microwave and cook for another 2 minutes. The dough will bubble up and inflate, but be careful not to overcook or the dough will be too tough.
4. Divide dough into 4-5 equal portions by use a tablespoon. Make sure the plate or counter top are dust with cornstarch as the dough is very sticky.
5. Dust your fingers and palms with cornstarch and flatten a piece of dough (it will be quite hot so be careful) and put in the filling, then wrap dough up and seal the opening with a tight pinch. Repeat until all dough is used up. Chill the mochi before serving.
Gert,
ReplyDeleteI love mochi... Usually during my Asian stock shopping, I would grab a bunch of them - they aren't cheap at all... One piece is like $0.75...
I love the texture of mochi. By the way, you use ready made bean paste?
ReplyDeleteBoth green tea and red bean paste are my kid's favorite, I gonna to make this for them. Thank you for sharing.
ReplyDeleteBeautiful! And so easy to make. Thanks for sharing.
ReplyDeleteoh !! Gert I also have a pack of this flour!! U know me love to buy and buy but didn't make any effort to make anything yet! This mochi look delicious! I love red bean filling too!! must find time to make some of this gem soon! thanks for sharing!
ReplyDeleteThanks for this recipe! I've been looking for ways to use up my glutinous rice flour as well.
ReplyDeleteAnything using glutinous rice/flour will taste good. I grew up eating this kind of kuih. But of course my mom tak guna sweet azuki tu. Usually she put coconut. You gave me idea to cook my flour then. Thanks.
ReplyDeleteI love muachis! My favourite kind is the ones they sell at the pasar malam, with lots of grounded peanuts and sugar.
ReplyDeleteI love these! Very nice!! Did hubby like them?
ReplyDeleteLoved it!
ReplyDeleteThis has been on my list of things to make for a while. I have all my ingredients waiting (red bean paste, green tea powder,and mochiko rice flour). Your post makes me want to make it right now!
ReplyDeleteAccording to the article benefits of green tea Green tea is a highly powerful antioxidant that cleanses body of various toxins
ReplyDeleteYummY!
ReplyDeleteCat, $0.75 a piece is cheap. Here they are selling it for $1.09.
ReplyDeleteLittle Inbox, yea I used the store bought bean paste.
Sonia, you are welcome.
Nate N Annie, yea it's easy to make this.
Lesley, make some mochi with it.
Tummywise, I still have 3/4 of it left. Have to think of a way to finish the flour up :)
Zue, you can use peanuts for the filling too.
Kiersten, I too like those muachee.
Dawn, nope he don't eat anything that is soft and jiggly ha ha..
LCOM, me too :)
Kirbie, make some mochi :)
Tom, thanks for the info.
Leemei, yummy indeed :)
this looks yummy ! :D
ReplyDeleteHai Gert, I never eat this mochi...seeing this, really nice with combination glutinous floor and red bean paste, surely taste good! Akak mmg sgt suka semua2 kuih guna tepung pulut nih..tersangat suka, hehee! Nanti lah senang2 kena buat jgk..^_^
ReplyDeleteHumm, love mochi!! I've never been so keen on red bean paste, but I'm sure I can come up with some peanut paste instead :))
ReplyDeleteAlways wanted to make this... and just tried it a minute ago! The mochi is sure hot like fire, I lost feeling in my hands. Are you suppose to do it while its burning hot?? Or is it okay after it cools off to stuff the paste in there? It's sitting out to cool, cant wait to taste it! Thanks for the recipe!
ReplyDeleteUmmi, senang cubalah ni. YOu can replace the inti kacang merah with kacang tumbuk and gula.
ReplyDeleteChristelle, those in Malaysia they used roasted peanuts and sugar which is as delicious.
I-ling, if it is too hot for you to handle let it rest for a while. Don't let it cool down too much as it will harden then it will be difficult for you to shape it.
can the mochi be stored in the fridge after it's made? how long can it be stored? I'm tempted to eat all of it, but gotta watch the wasteline.
ReplyDeleteHi! do you make th mochis while th dough is still panas2 or wait till cool a little?
ReplyDeletealso if i dont hv corn flour can dust using the Glutinous rice flour?
thankees! Also your pics look so yummeh!