morsels45

morsels45 said

Mochi

Chewy, cold, and gone in two bites. The texture is the whole thing.

Mochi
Photo: Kropsoq, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make mochi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Microwaved, then dusted

30 minutes · serves 8 · Medium

What you need

  • 200g glutinous rice flour
  • 180g caster sugar
  • 300ml water
  • Cornflour or katakuriko for dusting
  • 200g sweet red bean paste

What you do

  1. 1Whisk the rice flour, sugar and water smooth in a microwave bowl.
  2. 2Cover and microwave 2 minutes, stir hard with a wet spatula, 1 minute more, stir, then 30 seconds. It goes from batter to a glossy, stretchy mass.
  3. 3Tip onto a board heavily dusted with cornflour and dust the top too. It is extremely sticky and there is no fixing that except dusting.
  4. 4Cut into pieces with a dusted scraper, flatten each in your palm, put a ball of bean paste in the middle and close it.
  5. 5Best the day it is made. It goes hard in the fridge.

Ichigo daifuku, with a strawberry

35 minutes · serves 8 · Medium

What you need

  • Mochi dough as above
  • 8 small strawberries
  • 200g sweet red bean paste

What you do

  1. 1Hull the strawberries and wrap each one in a thin layer of bean paste first, so the fruit is sealed away from the dough.
  2. 2Flatten a dusted piece of mochi and close it round the wrapped berry, pinching underneath.
  3. 3Eat the same day — the strawberry weeps overnight and softens the shell.