Strawberry Mochi (no glutinous rice flour needed!)

 


Making mochi the traditional way involves a lot of specialised equipment, ingredients, and techniques, but this homemade version comes pretty close in terms of texture and taste!


Ingredients:

1 cup keeri samba rice, washed well and drained
1.5 cups water
Strawberry essence
Vanilla essence
Natural strawberry jam
Red food colouring 
Cornflour

First, spoon out small 1/2 tsp dollops of strawberry jam onto a buttered plate and put it in the freezer to harden.

Cook the samba rice in the rice cooker with the amount of water mentioned.

As soon as its cooked, transfer it immediately to a grinder along with a drop of food colouring, vanilla, and strawberry essence to taste.

Grind it until there are no lumps (don't add any additional water) and the mixture is dough-like and sticky.

Scrape the dough into a deep bowl and use the dough hook attachment on your kitchen beater to mix the dough further until its smooth and light.

Turn the dough out onto a surface that has been generously dusted with cornflour.

Shaped the mochi (this recipe yields about 5) around the frozen jam, adding more cornflour to the rolling surface if it's too sticky.

Rolling the mochi around in your palms will help smooth out the dough.

Serve fresh or store it in an airtight container with a teaspoon of cornflour for later.



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