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Mochi (Japanese Rice Cake) Recipe


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  2 Reviews | 5 out of 5
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     Mochi (Japanese Rice Cake)

Category   Desserts - Breads
Sub Category   None

2 cups water
2 cups glutinous rice flour (mochiko)
1 cup sugar
potato starch, or soy bean flour for dusting (katakuriko, or kinako)
1 tbsp strawberry jam (optional)
1/4 tsp pandan (screwpine leaf) extract (optional)

Sieve glutinous rice flour in a big bowl (to prevent clumps) and set aside. Mix sifted glutinous rice flour, sugar and 2 cups water in a bowl. (optional: add strawberry jam for pink mochi dough or pandan extract for green mochi dough)
Making mochi- Steaming method : pour flour mixture into an oiled pan. Place in steamer and steam on medium for 30-45 minutes. Microwave method : pour flour mixture into an oiled microwavable pan. Microwave 10-15 minutes covered.
Dust some potato starch (Katakuriko) over a large flat-surfaced board. Knead dough until a smooth texture is achieved.
Shape dough into mini-logs and cut into bite-sized portions. Fill or top dough with your favorite stuffing or topping.
Serving Suggestions
Chilled or Warmed

Originally Submitted

5 Out of 5 from 2 reviews

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