I got introduced to mochi (glutinous rice flour) while I was living in Hong Kong. After that, I have had cravings for it but didn't know where in India I could get some. Recently on my trip to Bangkok, I picked up a packet of mochi flour to satiate my cravings at home! It was surprisingly simple.
Start with getting the filling ready.
Mung Beans Filling:
1/2 cup split mung beans (uncooked)
1 1/2 cups water
1/2 cup brown sugar
Wash and cook the mung bean in the water till it's soft enough to be mashed. In a saucepan, add the sugar (adjust sweetness to taste) and bean paste. Stir and cook till the water is absorbed and let it cool.
Makes enough for about 10-15 mochis.
Black Sesame Seeds Filling:
1 cup black sesame seeds
2-3 tbsps honey
Roast the sesame seeds on a pan and grind it coarsely. Add the honey till it forms a sticky paste. Makes about 8-10 mochis.
*Keep aside some roasted seeds if you want to use it as sprinkles on top.
After the rice flour is mixed, you will have to work fast so keep everything ready to go.
Mochi:
1 1/2 cups glutinous rice flour
1/2 cup sugar
1 1/2 cup water
Food colouring (optional)
1 cup cornflour for dusting
In a microwave-safe bowl, add the the flour, sugar, and water. Mix well, cover with plastic wrap to keep it from drying, and cook in the microwave for about 5 minutes. Keep checking in between, it shouldn't become too dry. If it is just add a little hot water, if it is too runny then heat it some more.
Add food colour if using and mix well. Once the dough is cool enough to handle (it should be worked warm as it will harden as it cools - so work fast). Dust your hands and rolling surface with cornflour. Take a small amount of dough and roll it our into a circle large enough to encapsulate the filling. Since the flour is sticky, it can stretch without tearing, but don't roll it too thinly or else it will crack when it dries.
Place the filling int he center of the dough. Seal the edges using some water to make it stick together. Dust off the excess cornflour. Dab some water on the top with your finger and add the sesame seeds.
Makes about 12-15 mochis.
Store them in the fridge in an air-tight container if not having immediately. It will last a few days. It can also be frozen without significantly changing its flavour.
Start with getting the filling ready.
Mung Beans Filling:
1/2 cup split mung beans (uncooked)
1 1/2 cups water
1/2 cup brown sugar
Wash and cook the mung bean in the water till it's soft enough to be mashed. In a saucepan, add the sugar (adjust sweetness to taste) and bean paste. Stir and cook till the water is absorbed and let it cool.
Makes enough for about 10-15 mochis.
Black Sesame Seeds Filling:
1 cup black sesame seeds
2-3 tbsps honey
Roast the sesame seeds on a pan and grind it coarsely. Add the honey till it forms a sticky paste. Makes about 8-10 mochis.
*Keep aside some roasted seeds if you want to use it as sprinkles on top.
After the rice flour is mixed, you will have to work fast so keep everything ready to go.
- Once both the fillings have cooled, roll them into balls, roughly the size of a golf ball.
- Keep some water in a small bowl to seal the dough.
- Keep a cup of cornflour to dust the surface.
- Use a rolling pin and a chopping board or flat surface to roll out the dough .
Mochi:
1 1/2 cups glutinous rice flour
1/2 cup sugar
1 1/2 cup water
Food colouring (optional)
1 cup cornflour for dusting
In a microwave-safe bowl, add the the flour, sugar, and water. Mix well, cover with plastic wrap to keep it from drying, and cook in the microwave for about 5 minutes. Keep checking in between, it shouldn't become too dry. If it is just add a little hot water, if it is too runny then heat it some more.
Add food colour if using and mix well. Once the dough is cool enough to handle (it should be worked warm as it will harden as it cools - so work fast). Dust your hands and rolling surface with cornflour. Take a small amount of dough and roll it our into a circle large enough to encapsulate the filling. Since the flour is sticky, it can stretch without tearing, but don't roll it too thinly or else it will crack when it dries.
Place the filling int he center of the dough. Seal the edges using some water to make it stick together. Dust off the excess cornflour. Dab some water on the top with your finger and add the sesame seeds.
Makes about 12-15 mochis.
Store them in the fridge in an air-tight container if not having immediately. It will last a few days. It can also be frozen without significantly changing its flavour.
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