📝 About This Recipe
Experience the enchanting, chewy elegance of traditional Japanese Mochi, a centuries-old delicacy celebrated for its unique 'qq' texture and subtle sweetness. This dairy-free masterpiece features a soft, pillowy exterior made from glutinous rice flour, enveloping a rich and velvety Anko (sweet red bean) center. Perfect for tea time or as a sophisticated treat, this recipe brings the authentic taste of a Kyoto confectionery right into your home kitchen.
🥗 Ingredients
The Mochi Dough
- 1 cup Shiratamako (Glutinous Rice Flour) (Japanese short-grain sweet rice flour is preferred for the best texture)
- 1/4 cup Granulated Sugar (Adjust slightly for desired sweetness)
- 3/4 cup Filtered Water (Room temperature)
- 1 pinch Pinch of Sea Salt
The Filling (Anko)
- 3/4 cup Koshian (Smooth Red Bean Paste) (Store-bought or homemade; ensure it is chilled)
- 4-5 pieces Fresh Strawberries (Optional; small-sized and hulled for Ichigo Daifuku variation)
Dusting and Handling
- 1/2 cup Katakuriko (Potato Starch) (Crucial for preventing sticking; cornstarch can be substituted)
- 1 teaspoon Matcha Powder (Optional; mix with starch for a green tea flavor/color)
👨🍳 Instructions
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1
Prepare your filling by portioning the chilled red bean paste into 8-10 equal balls (about 20g each). If using strawberries, wrap a thin layer of bean paste around each berry, leaving the tip exposed, and set aside on parchment paper.
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2
In a microwave-safe glass or ceramic bowl, whisk together the Shiratamako, sugar, and sea salt until well combined.
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3
Slowly pour the water into the flour mixture, whisking constantly until the batter is completely smooth and no lumps of flour remain. The consistency should be similar to heavy cream.
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4
Cover the bowl loosely with plastic wrap. Place it in the microwave and heat on high (1100W) for 1 minute.
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5
Remove the bowl and stir the mixture vigorously with a wet silicone spatula. The edges will look translucent, while the center may still be white and opaque.
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6
Cover again and microwave for another 1 minute. Remove and stir again. The mochi should now be becoming very sticky, thick, and more translucent.
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7
Microwave for a final 30-45 seconds. The dough should look slightly shiny and be very difficult to stir. It is fully cooked when the entire mass is translucent and has a uniform color.
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8
Generously dust a large baking sheet or clean work surface with Katakuriko (potato starch). This is vital as the mochi is incredibly sticky.
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9
Scrape the hot mochi dough onto the starch-covered surface. Dust the top of the dough with more starch.
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10
Using a starch-dusted bench scraper or your hands (be careful, it's hot!), flatten the dough into a rectangle about 1/4 inch thick. Let it cool for 3-5 minutes until you can handle it comfortably.
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11
Cut the dough into 8-10 equal squares or circles using a dusted knife or a circular cookie cutter.
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12
Pick up one piece of dough and brush off excess starch. Place a ball of filling in the center.
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13
Gently pull the opposite corners of the dough over the filling and pinch them together to seal. Continue until the filling is completely enclosed. Repeat with the remaining pieces.
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14
Place the finished mochi seam-side down on a plate. Use a soft pastry brush to remove any visible excess starch for a beautiful, matte finish.
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15
Serve immediately at room temperature for the best soft texture.
💡 Chef's Tips
Always use Shiratamako if possible; it creates a much smoother, more elastic texture than standard Mochiko. Never put mochi in the refrigerator, as the cold temperature causes the starch to crystallize and become hard. Keep your hands and tools well-dusted with potato starch at all times to prevent a sticky mess. If the dough feels too tough, you may have overcooked it or used too much flour; ensure your measurements are level. To store, wrap each mochi individually in plastic wrap and keep at room temperature for up to 24 hours, or freeze for up to 2 weeks.
🍽️ Serving Suggestions
Serve with a steaming cup of hot Matcha or roasted Hojicha tea to balance the sweetness. Pair with a few slices of fresh seasonal fruit like kiwi or mango. For a modern twist, serve alongside a scoop of dairy-free coconut milk ice cream. Arrange on a dark ceramic platter to make the white or pastel-colored mochi pop visually.