41min 4 ppl
Mochi
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 6 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 4g
Carbs 46g
Fats 3g
About this dish
Soft steamed rice cakes with a satisfying stretchy chew, dusted in toasted soybean flour and finished with a trickle of dark sugar syrup. The plainest and most versatile of Japan's mochi sweets.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Dried Goods
- Glutinous rice flour200 g
- Caster sugar50 g
- Water240 ml
- Cornflourfor dusting30 g
- Kinako (roasted soybean flour)20 g
Oils & Condiments
- Kuromitsu (brown sugar syrup)40 ml
Utensils
- Mixing bowl
- Steamer basket
- Saucepan
- Sharp knife
- Chopping board
Method
1
Whisk the glutinous rice flour, caster sugar and water together in a heatproof mixing bowl until smooth.
Approx. 4 minutes
2
Cover and steam the bowl over a pan of simmering water for 20 minutes, stirring halfway through, until the mixture turns glossy and translucent.
Approx. 20 minutes
3
Dust a work surface and your hands generously with cornflour, then turn out the hot dough and leave to cool for 5 minutes until safe to handle.
Approx. 5 minutes
4
Cut the mochi into 12 pieces with a cornflour-dusted knife, dusting each new cut face.
Approx. 8 minutes
5
Toss the pieces in the kinako to coat evenly.
Approx. 3 minutes
6
Arrange on a plate and drizzle with the kuromitsu syrup to serve.
Approx. 2 minutes
