Making Chewy Mochi Rice Cakes
This is a simple preparation that relies on texture rather than complex ingredients. The goal is to reach a translucent, taffy-like state that holds its shape while remaining soft enough to yield easily when bitten.
Control the steam and the moisture.
The batter must be thoroughly mixed to avoid pockets of dry flour. Use a steamer that can sustain a steady, gentle heat without dripping condensation back onto the surface of the mochi.
- Bamboo or metal steamer
- Heat-proof glass baking dish
- Whisk
- Parchment paper
- Fine-mesh sieve
What goes in.
- 250gglutinous rice flour (mochiko)
- 150ggranulated sugar
- 350mlwater
- 50gpotato starch or cornstarch (for dusting)
Visualizing the translucency
The mochi is ready when the opaque white batter transforms into a semi-translucent, glossy mass. If you see white streaks, it needs five more minutes of steam.
The method.
Prepare the vessel
Line your heat-proof dish with parchment paper, leaving an overhang on the sides for easy removal later.
Create the slurry
Whisk the rice flour and sugar together in a bowl. Gradually pour in the water, whisking constantly until the batter is smooth and resembles heavy cream.
Steam the base
Pour the batter into the dish. Place it into a pre-heated steamer over boiling water. Cover tightly and steam for 30 minutes on medium-high heat.
Cool and set
Remove the dish from the steamer. Let it cool on a wire rack for at least 45 minutes; the structure firms up as the temperature drops.
Dust and cut
Dust your cutting board and a sharp knife liberally with potato starch. Turn the cooled mochi onto the board and cut into desired squares.
Other turns to take.
Matcha Mochi
Sift 1 tablespoon of high-quality matcha powder in with the dry ingredients before adding water.
Stuffed Mochi
Flatten small portions of the cooked, cooled mochi and wrap them around a teaspoon of sweet red bean paste.
When it doesn't go to plan.
Always use glutinous rice flour, not standard white rice flour, or the mochi will not have the characteristic stretch.
Use a wet knife or a plastic dough scraper to prevent the mochi from dragging while cutting.
Store leftovers in an airtight container at room temperature; they will stay soft for about 24 hours.
The ones that keep coming up.
Why is my mochi crumbly?
You likely used regular rice flour instead of glutinous rice flour, or you did not steam it long enough to hydrate the starches.
Can I microwave this?
Yes, you can cook the covered bowl in the microwave for 3 to 4 minutes, stirring halfway through, but the texture is generally more uniform when steamed.
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