-
-
My review
Microwave Mochi
3
DINKYPIE
"A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well."
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 83Original recipe yields 25 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH. Remove, and let cool until cool enough to handle.
- In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5466 Ratings
-
-
-
-
-
Most helpful positive review
1/11/2009
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 f...
Most helpful critical review
7/3/2003
it was pretty good, but i found that halving the sugar in the mochi itself and not putting any in the starch was better. i didn't have potato starch, so i used tapioca starch instead.
Most helpful
Most positive
Least positive
Newest
1/11/2009
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 f...
4/28/2009
this was tasty and the texture was just like in the stores but, beware your cooking times. the first batch i made ended up with a hard top layer because i micro-waved it for too long. to add som...
7/9/2007
When I first started making it, it was a pasty liquid so I thought I might have done something wrong, but alas! it's supposed to be like that! it will harden as it cooks, so I just thought I wou...
7/3/2003
it was pretty good, but i found that halving the sugar in the mochi itself and not putting any in the starch was better. i didn't have potato starch, so i used tapioca starch instead.
2/14/2010
Cook in increments of two mintues and turn it each time or you will get hard mochi on the edges. Hard mochi=not tasty
2/28/2011
Great versatile recipe, thanks for posting. It is VERY GOOD with one change: try subbing 1 c. of coconut milk for 1 c. of the water. I ate that whole batch in one day BY MYSELF. Another good ...
12/13/2010
Great recipe. You can also use a pizza cutter to slice up the mochi. I simply dusted a cutting board with potato starch, "peeled" the mochi onto the board from an 8x8 pyrex, dusted it with more...
12/31/2011
This recipe is pretty darned good and very easy. For traditional mochi to serve with azuki beans, I would decrease the sugar, even by half. I added a few drops of canola oil and a few drops of...
2/19/2009
This is really good, as good as the store bought chinese mochi. I don't eat a lot of sweet, so I reduced so sugar, still too sweet for me. I added some mugwort herb and red beans paste as the fi...