Mochi Ingredients:
1 1/2 cups mochiko (glutinous rice flour), plus more for dusting
1/2 teaspoon kosher salt
1 1/3 cups water
1/4 cup granulated sugar
• Place mochiko and salt in a large bowl and stir until thoroughly combined.
• Combine water + sugar in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook, stirring, until sugar is dissolved, about 5 to 6 minutes.
• Make a well in the center of the mochiko mixture and pour in the sugar syrup. Stir until all flour is incorporated. Immediately turn dough onto a work surface lightly floured with mochiko and knead until smooth and elastic, about 4 to 5 minutes; dust with more mochiko as needed to prevent sticking.
• Pinch off tablespoon-size pieces and, using a floured rolling pin or your hands, flatten into 3-inch circles about 1/8 inch thick.
Dust rice cakes with mochiko and place on a baking sheet lined with parchment paper. Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.
Daifuku (basically a stuffed mochi ball)
Simple! After making the dough; ball it up, make an impression in the middle big enough to put a filling into, then bring up the corners of the mochi until the filling is covered! Chill to eat later or eat on the spot! Super easy 3nodding
Typically you'd use red bean paste or strawberries as the filling, but I'm sure you could make use of different jams and such as well. Just keep in mind how liquidy they are wink
