Mochi is a classic Japanese dessert made from rice flour. It is usually prepared during the New Year period, but also, for example, on Children’s Day, which is celebrated on May 5 in Japan. Sweet mochi balls can be made with various fillings. The most popular are sweet bean paste and strawberries. However, you can also stuff mochi with other fruits or pastes. If you want them to look particularly impressive, add some natural coloring to the dough, e.g. strawberry juice (replace some of the water) or powdered matcha tea. You can, of course, replace the natural dye with a pinch of artificial dye. Decorate the finished mochi as you wish.
Ingredients:
- 115 g mochiko rice flour,
- 180 ml of water,
- 50 g sugar,
- 100 g of potato starch,
- approx. 200 g of strawberries.
How to do it:
1. Mix mochiko flour (you can replace it with shiratamako glutinous rice flour – then use about 100 g) and sugar in a bowl. Add water and mix thoroughly again.
2. Transfer the mixture to a bowl and place in a water bath. Cook for about 15 minutes. Stir the dough for the first time after about 7-8 minutes, and then two or three more times at a few minutes’ interval. The color of the dough should change from white to almost transparent.
3. Place a sheet of baking paper on the board and sprinkle it with a large portion of potato starch. Transfer the cake to the paper once it has cooled down. The mass will be very sticky. Sprinkle it with starch on top and roll it out gently. If the dough sticks to the rolling pin, add more starch. Transfer the rolled out dough with the paper (on a large board, in a baking tin) to the refrigerator. Leave for a quarter of an hour.
4. Remove excess starch from the cooled dough with a brush. Add it where the dough is still sticking. Cut out circles from the dough (e.g. with a glass) and place them on a plate, lining each circle with food foil or a piece of parchment paper.
5. One by one, place washed, peeled strawberries (choose medium-sized specimens) on the mochi discs and glue the dough around them, forming a neat ball. Place the mochi with the fold side down. Store in the refrigerator.
Source: Terazgotuje.pl
See also:
A quick casserole for Saturday dinner. Alfredo sauce is the secret of its delicious taste
A soup from Podkarpacie with a perverse name. You will eat so much that you won’t need a second course
Soup served at a wedding at the Zamoyski family, peasants also ate it. There is nothing better for frosty winter days
