If you had asked me a year ago when I started this blog if I would make mochi, I would have scoffed at you. Heck, if you had asked me a week ago if I was going to make mochi, I woulda laughed too! I assumed that this delicate and chewy Asian pastry was extremely hard to make. And it’s not!
I should caveat, because “easy” isn’t the right word. The video I watched on tastemade had only a few ingredients so I thought it was do-able. I wouldn’t call it “hard”, but especially with the melty-ice cream it can be difficult to make the mochi come out nice and pretty-looking. So that’s my reason for retracting “easy”. It’s easy to make something that tastes good, just difficult to have them come out cute and smooth and round.
If you’ve never had mochi, here’s the short and sweet: they are a sweet and sticky and chewy rice dough wrapped around some kind of filling. Often the filling is a sweet red bean paste, sometimes it’s a peanut filling, sometimes it’s ice cream! They’re actually fairly difficult to describe if you’ve never had them. The sweet dough is actually pretty flavorless other than “sweet” and the texture can make you love or hate it. Did I do okay? Anyone else wanna take a crack at it? Comment below!
Some tips for you if you plan to try this yourself:
- Use a half teaspoon scoop and do not overstuff.
- Use a 2″ diameter biscuit cutter (my second largest one)
- Trust the recipe. I was skeptical about the dough forming in the microwave, but it worked like a charm.
- When rolling it out, keep your mochi dough a little thicker rather than thinner. It makes it easier to stretch and close around the insides. Keep in mind that it will affect your ratios so if you hate excess dough, you can try thinner. But I’m not responsible for rips and tears and eating ruined ones! (They still taste delicious.)
The other tip that warrants a bit more of an explanation: the sweet rice flour! I found mine at the Asian grocery (perfect excuse for making more wontons this weekend!) in the same area as regular rice flour, tapioca flour, etc. “Sweet rice flour” is not actually necessarily sweet by itself, hence why we added the sugar. So no, you can’t substitute more sugar + rice flour for it. Another name it goes by is “glutinous rice flour” and that gives you more of a hint as to what the difference is, but is just as misleading as “sweet rice flour” since there is no gluten in it added or otherwise. At this point if you’re like me you’re like “what the heck is this thing???” Well I’ll share what I learned!
Sweet rice flour, or glutinous rice flour, is made from grinding a different kind of rice than regular rice flour. It’s made from the kind of rice that makes “sticky rice”, which if you’ve had that before you’ll suddenly understand the difference between the two flours. If not, then basically this flour has a much higher starch content that acts as an emulsifier (sticky-and-congealed-maker) and is perfect in other recipes as a notch up from cornstarch.
I hope these tips help! I really feel quite proud that I made these and they turned out not horribly haha. I’m not sure that I’ll make them often–this is one of those recipes that makes you appreciate grocery store premade ice cream mochi. But I will store this away in my arsenal!080-cookiedoughicecreammochi