Mochi

Mochi

From
Izakaya
Makes
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
100g glutinous rice flour
55g caster sugar
125ml milk
glutinous rice flour, extra, for dusting
90g red bean paste

Method

  1. Combine the flour and sugar in a bowl. Make a well in the centre and gradually add the milk, whisking with a fork, until a paste forms. Pour onto a lightly greased plate.
  2. Bring a large saucepan of water to a simmer. Place the plate in a bamboo steamer and sit over the saucepan. Cover tightly and steam for 20 minutes, or until the mixture is no longer sticky to touch. Set aside for 5 minutes to cool slightly.
  3. Lightly sprinkle your work surface with the extra rice flour. Divide the mixture into four pieces and use a rolling pin to roll each one into a 10 cm circle. Place 1 tablespoon of the red bean paste in the centre of each circle and pull up the edge to enclose. Pinch to seal and roll in the palms of your hands until smooth.
  4. Dust the mochi with a little more rice flour to serve.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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