Fresh Mochi

It’s time for another recipe from my mother-in-law! She was super happy when I made this for friends, following her directions…mostly! I made some in the style she taught me, and some in a more Americanized way. That’s right, I had to add chocolate. You can make any versions you like. If you’ve never had mochi, I can best describe the texture as being like a marshmallow–kind of chewy, but softer in the middle. The actual mochi tastes pretty neutral. You get a bit of the coconut milk flavor, but most of the flavor comes from the filling. So, go nuts! Or go chocolate! Or something else!! I provide ideas for fillings and coatings below. Let your imagination dance.

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If you’re worried about the ingredients, they aren’t super crazy. For the coconut milk, any will do, but my MIL recommends this one:

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If you have trouble finding the rice flour at your regular grocery store, go to an Asian grocery store if you have one, or you can even buy it on Amazon!

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Before you start, make sure you have your ingredients ready, especially for the filling part.

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Laptops are not required.

Laptops are not required.

Directions for Fresh Mochi

  • 1 can (13.5 ounces) Coconut milk, shaken
  • 1 pound (16 ounces) sweet rice flour, also called glutinous rice flour
  • 1 cup granulated sugar
  • 450 ml water

Put the sugar in the water, stirring to dissolve the sugar.

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Meanwhile, use the mixer on the lowest speed to mix together the flour and the coconut milk for 1-2 minutes.

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Add the sugar and water mixture, stirring until smooth.

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Pour the mixture into a shallow bowl (or bowls) that you can fit in a steamer.

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Bring the water in the steamer to boiling, then place the bowl in the steamer before lowering the heat so the water simmers. Steam for 25 minutes until the top is still sticky but firm. Steam additional bowls as necessary. Let the mochi cool for a few hours before filling them.

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Filling the Mochi

Either use a pair of latex gloves or have a bowl of water nearby (the mochi is very sticky). Pull some of the mochi away from the bowl with your fingers. Then, flatten into a disc. Place your filling inside, then twist the edges up and roll into a ball.

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Hard at work...

Hard at work…

Dip into your favorite coating before setting aside in cupcake wrappers. Eat within a day or two.

For the filling, you can use almost anything. Some suggestions:

  • Peanut butter
  • Cookie butter
  • Toasted, chopped peanuts
  • Mini chocolate chips
  • Toasted sesame seeds
  • Oreo cookie crumbs
My mother-in-law looooves peanuts.

My mother-in-law looooves peanuts.

 

Toasted sesame seeds smell really good.

Toasted sesame seeds smell really good.

 

For the coating, you again have options. Some ideas:

  • Toasted coconut flakes
  • Sifted cocoa and powdered sugar
  • Graham cracker crumbs
Did you know you can toast it like this in the microwave? I tried it--surprisingly effective!

Did you know you can toast it like this in the microwave? I tried it–surprisingly effective!

 

Directions for Fresh Mochi (without pictures)

  • 1 can (13.5 ounces) Coconut milk, shaken
  • 1 pound (16 ounces) sweet rice flour, also called glutinous rice flour
  • 1 cup granulated sugar
  • 450 ml water

Put the sugar in the water, stirring to dissolve the sugar. Meanwhile, use the mixer on the lowest speed to mix together the flour and the coconut milk for 1-2 minutes. Add the sugar and water mixture, stirring until smooth. Pour the mixture into a shallow bowl (or bowls) that you can fit in a steamer. Bring the water in the steamer to boiling, then place the bowl in the steamer before lowering the heat so the water simmers. Steam for 25 minutes until the top is still sticky but firm. Steam additional bowls as necessary. Let the mochi cool for a few hours before filling them.

Filling the Mochi

Either use a pair of latex gloves or have a bowl of water nearby (the mochi is very sticky). Pull some of the mochi away from the bowl with your fingers. Then, flatten into a disc. Place your filling inside, then twist the edges up and roll into a ball. Dip into your favorite coating before setting aside in cupcake wrappers. Eat within a day or two.

For the filling, you can use almost anything. Some suggestions:

  • Peanut butter
  • Cookie butter
  • Toasted, chopped peanuts
  • Mini chocolate chips
  • Toasted sesame seeds
  • Oreo cookie crumbs

For the coating, you again have options. Some ideas:

  • Toasted coconut flakes
  • Sifted cocoa and powdered sugar
  • Graham cracker crumbs
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15 thoughts on “Fresh Mochi

  1. This is so neat! I never thought about making mochi at home so thanks for this fun idea. My husband loves mochi…I’ve never really had that many, which is odd since I love that sort of sticky, doughy, plain dumplings. Love the peanuts and sesame seeds for filling. I would love some sweet red bean paste ones! I wonder if you could quickly stuff in a ball of ice cream and freeze it or is that another type of mochi…Anyway, looks delicious and so good of your mother in law to teach you.
    I need to learn more about the different kinds of flours at the Asian stores. My grandfather used to use them all and my mother knows a little…

    • I bet you could do ice cream. You could certainly do the red bean paste. For the ice cream, you would just want to make sure the ice cream was super super cold so that it wouldn’t melt as you roll it.

  2. Ohhhhh this is so interesting! I love when you share family recipes on here. I usually have sweet rice flour and coconut milk on hand (different brands though). I may be out of coconut though. Next time I’m in the store with the bulk bin I’m grabbing a bagful. Thanks for sharing!

  3. So happy you posted this! You’re a mochi pro!

    Do you know there’s a Japanese fairy-tale type story that bunnies make mochi on the moon with mortar and pestles? (I think that’s the tool….)

    You are just as cute πŸ˜€

    I loved the creative flavor you had too!!

  4. Pingback: Toasted Coconut Cream Pie with Lime Whipped Cream | fudgingahead

  5. Pingback: Black Sesame Mochi (Sticky Rice Balls) | fudgingahead

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