Okay, you guys, seriously, I just had the most amazing dessert and I HAD to share it with you all! It’s Mochi! You know, that squishy, chewy, subtly sweet Japanese treat? I’m completely obsessed. I’ve been seeing it everywhere and finally decided to try making it myself. Let me tell you, it’s WAY easier than I thought it would be, and the results are just…perfection. Seriously, prepare to become addicted. This recipe is a game changer!
Mochi The Best Japanese Dessert We All love - TAM & TEA - The Best Tea
Picture this: soft, pillowy dough encasing a sweet filling (I used red bean paste, but you can get creative!), dusted with a light coating of starch to prevent sticking. Each bite is a little burst of happiness. You can serve it chilled or at room temperature. So without further ado, here is what you will need and instructions for this tasty treat:
- 1 cup Glutinous Rice Flour (Mochiko) - This is *essential*! Don’t try to substitute regular rice flour.
- 1 cup Water - Just plain tap water works fine.
- 1/2 cup Sugar - Granulated sugar is perfect.
- Cornstarch or Potato Starch - For dusting! Keeps everything from getting sticky.
- Your favorite filling - Red bean paste (anko) is classic, but you could also use Nutella, peanut butter, ice cream, or even fruit!
Instructions:
- Prep the Dough: In a microwave-safe bowl, whisk together the glutinous rice flour, water, and sugar until completely smooth. Make sure there are no lumps!
- Microwave Time!: Cover the bowl with plastic wrap (poke a few holes to vent) and microwave on high for 1 minute. Stir well with a spatula. Cover again and microwave for another minute. Stir again. It should be starting to look translucent and sticky.
- Final Microwave Blast: Microwave one last time for 30 seconds. Stir vigorously. The dough should be very sticky and translucent.
- Dust and Knead: Generously dust a clean work surface with cornstarch or potato starch. Turn the mochi dough out onto the dusted surface. Be careful, it’s HOT!
- Shape and Fill: Dust your hands with cornstarch. Gently flatten a small portion of the mochi dough. Place a small amount of your desired filling in the center. Pinch the edges of the mochi dough to seal the filling inside, creating a round or oval shape.
- Prevent Sticking: Roll the finished mochi in more cornstarch to prevent sticking.
- Repeat: Repeat steps 5 and 6 with the remaining mochi dough and filling.
- Serve and Enjoy!: Enjoy your homemade mochi immediately, or store in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed fresh!
Seriously, you guys, you HAVE to try this. It’s such a fun and rewarding little project, and the results are absolutely delicious. Experiment with different fillings to find your favorite! I’m thinking next time I might try a strawberry and cream cheese filling. Omg, the possibilities are endless! Let me know if you try it and what your favorite filling is! Happy baking (or, you know, microwaving! 😉)!
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Mochi The Best Japanese Dessert We All Love - TAM & TEA - The Best Tea
Mochi the best japanese dessert we all love. mochi the best japanese dessert we all love