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I love eating mochi, a chewy Asian sweet dumpling made from rice flour, but always thought it was difficult to make. How wrong I was. My mom showed me how to make mochi over the holidays and below are the instructions and photos from that session. It is so absolutely simple to Mochi and I am so anxious to try other variations including an ice cream version. A variation to the dumpling skin can be made easily as well, such as adding a tbsp of macha powder for a green tea flavour or cocoa powder for chocolate. This sweet dumpling is often filled with sweetened bean paste and then covered powdered sugar. My favourite is a filling made up of peanuts, sesame, and coconut which is what I used for today’s recipe. The main ingredient in making the mocha is glutinous rice flour. It is a staple in Asian cooking so it will be very easy to find in any Asian grocery, and I have seen it sold in mainstream grocery stores as well.
Forgive the quality of the photos, these were taken on my phone at night.
You will need
1 package glutinous rice flour
10 oz granulated white sugar (It is measured as a fluid ounce in a measuring cup and not by weight)
22 oz water
1tsp vegetable oil
Filling (proportions are to your own taste)
Unsweetened Coconut (smallest flake size you can find)
Plate of small flaked unsweetened coconut for rolling
Small cupcake liners
Disposable gloves or plastic wrap
Shallow dish for steaming
Pot with water large enough to place dish to steam