If I half all the ingredients, will it still be as amazing? George, Also, if I put the mochi in microwave instead of steamer for 10 minutes, bring out & then make on stove will it still b the same? You may be able to find at online stores. For one cup of mochiko and 2 cups of sugar, how many grams of each? Queen, Any tips. Having accidentally bought glutinous rice flour, we also failed miserably; everything was OKish until the addition of sugar in the pot, which made the dough clumpy and watery, totally unusable. Thank you, thank you, thank you! I tried to make the mochi but I don’t know why the dough came out was not smooth and silky as yours. Aica, Or would it change the taste? ありがとうございます!. Both batches ended up having large lumps when I reached the stage where I add sugar. Your individual stuffs nice. Both flours also yield a noticeable difference in flavors and consistency for your Japanese sweets and mochi. Thank you x. Ellen, I tried making a white bean paste but failed royally; it was too sticky. Will it make much difference? You may be able to find it online. subject, produced me for my part believe it from numerous varied angles. You could try again our original recipe using Mochiko (sweet rice flour). Hiii. veronica, Half should be ok, but no less than that. My craving for mochi has finally been solved!! Transfer the steamed Mochi into a pot and cook at medium to medium low heat with 1/3 of the sugar (2/3 cup). is it possible to steam everything at once with the sugar combined? Tyler, Thanks you for sharing this recipe ^^ This recipe looks amazing. I could also buy japanese rice but they only sell in 5kg(11 pounds) packs and it would go bad before we could eat. In this recipe, I made the mochi with green tea (matcha) flavor, and use anko red bean paste as the filling. Remove the bowl, mix the dough, and microwave for an additional 1 minute. 1 cup Mochiko (sweet rice flour or Mochi flour) (160g) 3/4 cup water (180ml) 2 cups sugar (400g) cornstarch Anko (sweet red bean paste) or Green Tea Ice Cream if you want; Instructions. it is safer to use mochiko for a good result. Put a flat plate on top of the bowl (the bottom of the bowl). On the inside, mochi (抹茶大福) has different types of fillings such as sweet bean paste, strawberries, or ice cream. Hope you had a better luck next time. It was good for you to be able to work out well with glutinous flour. Thanks!! depends on size, but at least 15 medium sized ones. Let us know how it went! did you measure ingredients exactly? Egon, It is easier and tastier than you may think to make Japanese Sweet Mochi at home, so try it! Sarah, Hi, wondering if the sugar can be lessened? But you can easily customize with your favorite fillings. This held its shape really well but was too firm for my liking. I’m making azuki beans (and the crockpot was great) not Suzuki, and anko, not Anglo. hi! It has a lot of sugar, and it is quite sweet. All rights reserved. I tried it just for kicks and it most definitely does not work, at least with this recipe. no, cornstarch is different from Mochiko. As in the main bulk of the flour does not have all the lumps as seen in the video. leslie, Try buying it online. I watched 2 of your shows,,, Mochi and Strawberry cake making. You are so intelligent. i ended up using glutenous rice flower instead of mochiko, but it keeps turning out lumpy! Okay, so just a little advice for people… Do not use anything labeled ‘Glutinous Rice Flour.’ After steaming, the dough will be more firm than if you had used Mochiko. Mix Mochiko and water in a glass (or other heat proof) bowl and mix well. we never tried with cornstarch. The taste is not as good as it should be, however, but definitely a huge success after the first failure. You could flavor with cocoa or Matcha powder. I like moji and your video was clear instructions… can i use “rice flour” in stead of “sweet rice flour”? never tried that before. This was an absolutely amazing recipe! Amina, you could cut the recipe in half amount, but I would not recommend to cut smaller than that. 1 cup Mochiko = 160g I had a good work out from this, btw because the dough was so sticky that the pan lifts everytime i stir the super sticky dough. Steph, This recipe is great!! Look for “Mochiko.”. Good luck! Have you gone online to get Mochiko? . I tried to make it and failed. Mochi from Mochiko may seem softer than traditional Mochi, but it stays soft from adding sugar. I can’t find it in Indonesia.. Bonita, If I want to use the mochi to wrap ice cream and freeze it , will the mochi become hard? Thanks so much for the great recipe! Mochi made from cooked sweet rice doesn’t stay fresh and soft too long, and usually needs to be cooked to be able to be eaten again. Take the time to melt the sugar, but be careful not to burn it. When you turn on the heat and the pot is covered, the water will steam whatever food is on the plate. Kuma, cadence, sugar turns to liquid when it gets hot, so keep stirring until all incorporated. a lot of people seem to have trouble using glutinous flour. Try our original recipe using Mochiko. We didn’t test the recipe with that, so we can’t say if that will work. After steaming my mochi is not pastey like the one in the video, it is much more solid and cooked. All are fantastic. alfie, It’s been so difficult to find a way of doing it other than the microwave, which has resulted in so many failures. How did you make the seams of the wrap so even? I want to make only a small amount, like around 3 or 5 sized balls. Combine the sweet rice flour, sugar, and water in a large microwave … Laura, Try our Dango recipe too. Thanks for sharing! I followed the recipe but once i got to the step about mixing the sugar i could’nt get the right thickness in the dough. Looks easy, now I have to try it. The next time I went to the local Chinese wholesale market and asked them for flour I could use to make mochi, this ended up being a different brand of glutinous rice flour, which while providing better results, still didn’t work. Narda, After failing 3 times I finally got it right this time. Hope your uncle likes it too! I’m having trouble wrapping the ice cream in the mochi. you can use wet cloth to wrap the mochi instead of holding it in a bowl (is that your question?) Can I add the mochi into red been soup for dessert? Just a quick comment – a lot of people have tried with glutinous rice flour. Ingredients are simple enough. 2) Then mix in the glutinous rice flour – it took more than expected, about 150 grams. some people said it work, but we recommend to use sweet rice flour. Hi, the mochi ice cream in your pictures look very evenly wrapped. Our recipe called for Mochiko (sweet rice flour). The dough wasn’t quite as firm, and no clumps formed at all. Apr 14, 2019 - Hello everyone!! Is mochiko different from normal glutinous rice flour, because that is what i used. So if you don’t want to experiment, please use Mochiko! Ralph, So excited to make daifuku mochi but can I refrigerate them or how long do I have to eat them? And what could I use to make the kochi chocolate or green tea flavoured? you need to use Mochiko (sweet rice flour) to get the sticky texture. 2 cups of sugar was too much for the dough. (i read from wiki that it is powdered 'cooked' glutinous rice and highly suspect that is the reason ) You could cut some of the sugar if you will eat it right away, however, the texture and shelf life may suffer a bit. some people said glutinous rice flour work, but we didn’t use it in our recipe.