Mochi Dough
35m
This dough is used to make daifuku mochi. It can be made in many different ways, but this is a simple and tasty recipe that doesn't require using a microwave. Anyone can make it!
Mochi is a Japanese rice cake. It was traditionally eaten mostly on the Japanese New Year, but this dish has become common year-round. The traditional method of making mochi is an important cultural event, as it involves multiple people and uses whole, soaked and steamed glutinous rice. Modern preparations have simplified the process substantially.
Put a steamer in a pot with water over high heat
Add 90 g of glutinous rice flour to a bowl. Add 90 ml of water gradually, stirring in between, until the dough no longer sticks
Add 40 g of powdered sugar and mix until it develops a creamy consistency
Put the bowl in the steamer and cover it for 5m until the dough softens
Remove from the steamer and stir
Put the bowl back in the steamer for 5m to warm the dough. Remove from the steamer and pound the dough until it begins to become elastic
Place the bowl back in the steamer for 5m to warm the dough. Remove from the steamer and pound the dough vigorously until it is smooth and elastic
Cover a work surface with tapioca starch and place the mochi dough on it
Dust your hands with the starch and divide the dough while it is still warm. Flatten the pieces gently with your fingers. The mochi dough is ready
Fill it with your favorite stuffing
Yield 6 portions
Glutinous Rice Flour
90 g
Powdered Sugar
40 g
Tapioca Starch
1 tbsp
Water
90 ml
Equipment
Steaming Basket
Kitchen Scale