Mochi

Ingredients for 4 servings:

• 150 g flour (glutinous rice flour)
• 150 ml water
• Potato flour (potato starch) for the work surface

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine glutinous rice flour and water in a pot. Stir with a wooden spoon until smooth. Set the stove to medium heat and stir the mixture thoroughly. After a short time, the snow-white mixture will slowly begin to turn milky-transparent. This is exactly how it should be. Don’t stop stirring; keep stirring until the entire mixture has taken on the desired color. Since the mochi not only changes color but also consistency (becoming increasingly chewy and sticky), this requires a certain amount of effort. Once the entire mixture has reached the desired consistency, pour it onto a stone or glass plate dusted with potato starch and let it cool. Once the mochi is cool enough to cut, cut it into smaller pieces. It’s best to return the empty pot to the still-warm stovetop. The residual heat will create a solid, wafer-like layer, especially at the bottom, which can be easily removed with your fingers once the pot has cooled. This makes washing the pot much easier later.