An Mochi 1 Recipes

Steps:

• In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
• While mixing with a spoon or small stiff spatula, pour in the boiling water.
• Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).
• Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.
• Meanwhile, grease a ziploc bag well.
• Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself!
• While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want.
• To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky.
• Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P.
• Enjoy!
• Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).

Steps:

• Mix mochiko and sugar in a bowl.
• Add water and mix thoroughly. (will be watery).
• Put in a microwaveable dish. Cover with plastic wrap.
• Microwave on high for 4 minutes. Take off plastic wrap. Cool for a few minutes, if you want. Cut. Serve.
• Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put the mochi on cellophane.
• Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed.
• Variations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. >> For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking.

Steps:

• Boil water and sugar together.
• Remove from stove.
• Pour Mochiko into syrup and stir vigorously until dough is free of lumps.
• Sprinkle katakuriko (potato starch) on cutting board.
• Turn cooked mochi on board.
• If too hot, allow to cool.
• pinch off large walnut size pieces of dough, then flatten and shape to form 3.
• 5" round wrappers.
• Place one teaspoon or more koshian in middle.
• Gather edges together and shape into a ball.
• Lay pinched side down.