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My review
Microwave Mochi
6
DINKYPIE
"A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well."
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Ingredients
15 m servings 83Original recipe yields 25 servings
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- US
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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.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 5466 Ratings
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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.
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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...