Similar to rice, rice flour is stickier than traditional wheat flours.
Mochi is a sweet, rice flour-based dessert that is popular in Japan, some Polynesian countries and Hawaii. The mochi is usually filled with a savory filling, such as bean paste, or fruit filling. Traditional mochi is made on the stove top, cooking the dough slightly to make it more pliable. In recent years, using a microwave has become more popular because of the speed, ease of cleanup and reduced chance of scorching the dough. Making microwave mochi with gluten rice flour can be done with a few ingredients and a short amount of time. Add this to my Recipe Box.
Instructions
1. Add 2 cups of rice flour, 2 cups of warm water, 3/4 cup of granulated sugar and 1/4 teaspoon of salt to a large bowl. Mix well using a whisk or your fingers.
2. Lightly coat a round microwave-safe glass dish, such as a tube pan, with vegetable oil. Pour the batter into the dish. Cover the dish with plastic wrap -- poke a couple of holes in the plastic wrap to allow for expansion.
3. Microwave the mochi on low power for three minutes. Change the power level to medium and cook for another three minutes. Adjust the power level to high and cook for an additional three minutes.
4. Allow the mochi to cool for 10 minutes, and then turn out onto a potato starch-dusted work surface. Cut the mochi into 16 pieces.
5. Dust hands with potato starch and flatten each piece of mochi. Place 1 tablespoon of bean paste in the middle of each piece and wrap the mochi around the filling, making sure all seals are closed. Shape the mochi into balls or whatever shape you desire.
Tags: three minutes, bean paste, each piece, mochi into, plastic wrap, power level