Microwave Mochi Recipe
A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well.
Chewy rice cakes are stuffed with a sweetened red bean paste.
At high altitude the mochi was super thick by 4 minutes in the microwave. I was heating it in 2-minute increments and by 4 it was a glue-like glob. 8 may have been way too much. Also, the starch/sugar mixture left me with far too much left over. I'll make it again but will use a lot less starch. It tastes pretty good and was easy to work.
This was fantastic! I decided to make a half batch to see if I could really make mochi in the microwave. It seemed too good to be true. I followed the suggestions of using half the sugar, a couple drops of vegetable oil instead of vinegar (or canola in my case) and turning it every 2 minutes in the microwave. I also used coconut milk in place of the water. I am rolling it in kinako for some and cornstarch for others. The result? Delicious!
I've tried several mochi recipes (steaming, cooking in balls in boiling water) to make for a Girl Scout event. Of the three recipes I've tried, I found this one is the best. I lived in Japan for a year and found that this recipe has a great, soft texture. I added two drops of red food coloring (which looks like traditional Japanese mochi). You could also add two drops of green food coloring as well. Traditional Japanese mochi is usually pink, green and white. I LOVED the powder that is used in this mochi recipe. I do not like using plain cornstarch (has a chalky feel), so the addition of sugar and salt made it perfect! I can say that if it is cooked too long you will get hard corners (I'd use the shortest cooking time). I used an 8 x 8 glass baking dish. If you don't have a plastic knife, just dip your knife in the powder before each cut. I found that this worked well. Also, mochi is kept at room temperature. So, do not put in the refrigerator, or else you will get hard mochi. Good luck!
I found using boiling water over the rice flour and sugar gave me better results the second time I made this. (I added an extra 2 teaspoons water ) This way the flour and sugar are completely dissolved. Don't bother with the vinegar as others had suggested. Microwave for only 6 minutes so it doesn't get dried out. Let the mochi cool. While it is cooling, prepared the 1 cup coconut and 1/8 cup( or less )cup sugar, and pinch of salt. Mixed this well. I think less sugar is better because I found it too sweet. I flattened the mochi like a pancake after it had cooled somewhat and then placed crunchy peanut butter in the center and sealed it by folding in half. Then rolled into a ball. Try not to put too much peanut butter otherwise it will come out. *** I forgot to mentioned that I didn't bother with the starch because when I made it the first time it tasted too dry that way******
Delicious! This was so easy, and it turned out great. I added a bout half of the original amount of sugar, because I was going to stuff them with sweet bean paste. I'm glad I did, because I feel like one cup would be too much. o.o I also halved the potato starch recipe and used cornstarch instead, it turned out fine and there was more than enough for my mochi.