Ingredients
For the dough
- 80 g / 2,82 oz glutinous rice flour
- 160 ml / 5,41 fl oz water
- 70 g / 2,47 oz sugar
- 1 tablespoon neutral oil
- 1 pinch of salt
For the stuffing
- topping of your choice (e.g. black sesame paste, peanut butter, spread, ice cream, etc.)
Preparation
Place all the ingredients in a microwave-safe container. Mix until smooth. Heat the mixture in the microwave for 1.5 minutes, remove and stir to incorporate any excess liquid. Return to the microwave for 1 minute 30 and mix again. Repeat the operation one last time, then leave the dough to cool for a few minutes. You will see that as it cooks, it will thicken and become slightly translucent.
Sprinkle the work surface generously with cornflour. Place the dough on the work surface and sprinkle it evenly so that it doesn't stick. Roll out the dough (with your cornflour-covered hands) until it is half a centimetre thick (be careful not to cut holes in it!). Cut out squares (or rounds) about 5 centimetres thick..
Place the square in the palm of your hand and remove the excess cornflour (only on the "visible" side where you are going to put the filling), work the edges to flatten them, keeping a thickness only in the centre (be careful not to put holes in the pastry!). Place the filling of your choice (tip: make "balls" with the filling and put it in the freezer for 15 minutes or so to make it easier to work with) in the centre and close the square by pinching the edges until the mochi is perfectly closed (if the pastry sticks to the outside, add more cornflour to prevent holes).
Mochi can be eaten straight away or iced by putting them in the freezer for at least 3 hours. They can be kept for a few days in the fridge or several months in the freezer (either by eating them iced or defrosting them). For iced mochi, leave to rest for 3 to 5 minutes after removing from the freezer before eating.
