Mochi has a special place in my heart. I am fond of these gooey dough balls because: 1. they are fascinating in the same way Dr. Seuss’ green slime Oobleck was when I was a kid (squishy things are fun to poke and prod and mold into edible bite-size treats) 2. they are sooo unbelievably easy to make. Can you boil water, stir, and willingly cake yourself in white rice flour and sweet goo? If the answer is yes, then you are capable of making these little guys in well under an hour.
I filled my mochi with cashew sesame seed paste. Simply grind up a couple handfuls of cashews and sesame seeds in a morter and pestle until mostly smooth! This style of mochi was quite unlike the store-bought kind I’m used to indulging in. Not only did I not use a sweet filling, but I also reduced the amount of sugar in the dough to a very minuscule 1/4 cup. There was definitely a subtle sweetness to the mochi dough, but if you have a strong sweet tooth that needs satisfying, I suggest upping the sugar and adding a few tbsps to the filling. Next time around I’d like to try the classic red bean paste or, if I feel like daring greatly, I will give ice cream centered mochi a try!
This made more than enough mochi so I suggest using 1/2 the recipe unless you’re entertaining/have a big family/can share with colleagues/etc.!
1. 220 grams/a little under 2 cups of glutinous rice flour (or mochiko flour)
2. 1 1/4 cup water
3. 1/4 cup granulated sugar
4. cornstarch for dusting and keeping hands/surface stick-free
5. 1 cup cashews and 1/4 cup white sesame seeds for paste OR filler of your choice
1. Make filling and set aside (or in fridge to make shaping easier)
2. Bring water to boil and stir in sugar until dissolved.
3. Begin adding rice flour in 2-3 batches. You may want someone to pour while you stir, or vice versa, as the mixture will solidify quickly.
3. Take off stove once the water and flour have formed into one big shiny-gooey mass.
4. Slightly wet and cover hands in cornstarch before shaping and filling mochi balls!