Recipe Details

Microwave Mochi

Summary

A yummy, chewy, sticky and inexpensive Japanese dessert made mostly from rice. Endless ways to flavor and customize, super simple to make - in the microwave! This recipe makes a small batch, around 6-8 balls.

Ingredients

• 1 cup mochiko sweet rice flour (glutinous rice flour)
• 1 cup water
• 1/4 cup sugar
• katakuriko, for dusting (potato starch)
• [can also use corn starch, soy flour, or just more mochiko flour]

Method

1. Mix mochiko and sugar in a bowl.
2. Add water and mix thoroughly. (will be watery).
3. Put in a microwaveable dish. Cover with plastic wrap.
4. Microwave on high for 4 minutes. Take off plastic wrap. Cool for a few minutes, enough to handle without being scalded (hint - dust with starch/flour to make it easier to handle). You can just cut them into chunks, but I like to shape them into little balls.

Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed.
Variations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. The best test is to taste the batter before cooking!

My favorite flavors:
>For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking. Dust with cocoa powder and a little sugar when forming into balls or cutting into blocks, instead of starch/flour.
>For Orange / creamsicle flavor - use milk (i use vinilla soymilk) or coconut milk, instead of water for the liquid and add a few drops of orange extract before cooking.
>For Strawberry - Add a tablespoon or so of strawberry jam and food coloring to batter. i use cherry juice for extra sweetness and color.
>For coconut flavor - use coconut milk instead of water, a few drops of coconut extract. Roll in toasted sesame seeds or toasted, shredded coconut.