[Japanese Recipes] Chewy Mochi

Mochi: bite sized pieces of slightly sweet and oh so chewy goodness. Seriously the best desert type finger food around. Bet you can’t have just one! This is the best mochi recipe around.

Cost of living in Hawai’i is quite high and often a small tray of six pieces of mochi can run you $6-7. Say what? You are better off making a whole pan of it to enjoy and possibly share, if you feel like being a giver, for just about the same price.

This is your basic mochi recipe. You can add any flavor you wish. You can use powdered ingredients the matcha to make a green tea mochi or extracts like the popular ube to change its flavor. Stay tuned for other mochi recipes.

If you love mochi, check out these other mochi recipes

WHAT IS MOCHI YOU MIGHT ASK?

Mochi is a Japanese rice cake eaten year round, but is most popular during the Japanese New Year. It is made from mochigome, which is a short grained japonica glutinous rice. Traditionally this treat is made by pounding rice in to a paste and then shaping it. The pounding process of making mochi originated in China.

This recipe is a modernized version that uses mochiko flour and is sweetened which is called chi chi dango. Mochi is a popular treat in Hawai’i, especially on Girl’s Day (March 3rd) or Boy’s/Children’s Day (May 5th). 

WHAT DO I NEED TO MAKE THIS MOCHI RECIPE?

Mochiko flour
Granulated sugar
Baking powder
Water
Coconut milk
Vanilla ( Check out this recipe for homemade vanilla extract)
Food coloring (optional)

Potato starch

WHAT IS MOCHIKO FLOUR?

Mochiko is a type of sweet glutinous rice flour, which I know is counter intuitive as it’s not sweet and also does not contain gluten. The word glutinous is used to describe the higher starch content. It works great in mochi recipes, recipes that require thickeners, and even noodles. I like to use the Koda Farms brand, but any brand will do.

WHERE CAN I FIND MOCHIKO FLOUR?

Mochiko flour can be found in your local grocery store in the Asian or baking aisle. Not to worry my mainland friends, once again, you can find this on Amazon as well.

IS THIS MOCHI RECIPE GLUTEN FREE?

Yes! I know you’re saying but wait it has glutinous rice in it. Glutinous in this context is used to describe the higher starch content. So to all my allergy and intolerant friends this is the treat for you.

HOW ABOUT VEGAN?

You’re in luck again, it sure is!

WHY IS MOCHI COVERED IN FLOUR?

This recipe uses potato starch to coat the mochi pieces as plain mochi is very sticky and without this powder coating it will stick together.

HOW TO STORE MOCHI?

Mochi is best stored in an airtight container at room temperature for 2-3 days.

CAN YOU FREEZE THIS MOCHI RECIPE?

For this recipe in particular, I would not recommend placing in the refrigerator or freezer. It will cause the mochi to harden and dry out

HOW TO MAKE MOCHI (CHI CHI DANGO)?

1. Preheat oven to 350F.
2. In a medium mixing bowl combine dry ingredients: mochiko flour, sugar, and baking powder, Set aside.
3. In a large mixing bowl combine wet ingredients: water, coconut milk, vanilla extract, and food coloring.
4. Add dry ingredients to wet ingredients and stir to combine.
5. Spray a 9x13 baking pan with non-stick spray, very important step do not skip. Pour batter in to baking pan and cover with foil.
6. Bake for 60 minutes or until the edges begin to pull away from the pan.
7. Once baking has completed allow to cool completely,
8. Dust your work surface with potato starch. Run a butter knife around the edge of the pan to help release the mochi from the pan. Invert pan on to work surface and allow the mochi to slide out of the pan.
9. Generously dust the top of the mochi with potato starch. Using a butter or plastic knife, slice mochi in to bite sized rectangles. Toss in potato starch.
10. Cool completely before cutting.

Enjoy!

THE BEST MOCHI RECIPE

yield: 1 PAN
prep time: 5 MINUTES
cook time: 1 HOUR
total time: 1 HOUR 5 MINUTES


Mochi: bite sized pieces of slightly sweet and oh so chewy goodness. Seriously the best desert type finger food around. Bet you can’t have just one!

INGREDIENTS

• 1 box (16 ounce) mochiko flour 
• 2 ½ cups granulated sugar 
• 1 teaspoon baking powder 
• 2 cups water 
• 1 can (14 ounce) coconut milk 
• 1 teaspoon vanilla extract 
• ¼ teaspoon food coloring 
• potato starch

INSTRUCTIONS

1. Preheat oven to 350F.
2. In a medium mixing bowl combine dry ingredients: mochiko flour, sugar, and baking powder, Set aside.
3. In a large mixing bowl combine wet ingredients: water, coconut milk, vanilla extract, and food coloring.
4. Add dry ingredients to wet ingredients and stir to combine.
5. Spray a 9x13 baking pan with non-stick spray, very important step do not skip. Pour batter in to baking pan and cover with foil.
6. Bake for 60 minutes or until the edges begin to pull away from the pan.
7. Once baking has completed allow to cool completely,
8. Dust your work surface with potato starch. Run a butter knife around the edge of the pan to help release the mochi from the pan. Invert pan on to work surface and allow the mochi to slide out of the pan. 
9. Generously dust the top of the mochi with potato starch. Using a butter or plastic knife, slice mochi in to bite sized rectangles. Toss in potato starch.

Cool completely before cutting.
Enjoy!

NOTES

*Mochi should be stored in an airtight container at room temperature.

This recipe and image sources are referred in website: Keepingitrelle.com. Thanks so much!