Basic dough for mochi

Ingredients for 1 servings:

• 150 g rice flour
• 100 g sugar
• 180 ml water
• 100 g potato starch or Mondamin

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

Line a muffin tin with plastic wrap, making sure each hole is individually wrapped. We used a ravioli tin, so you don’t need any plastic wrap. Mix the rice flour with the sugar, then add the water and stir until it forms a thick, icing-like consistency. Heat a non-stick frying pan with high sides over low to medium heat and pour in the liquid mixture. Stir constantly with a wooden spoon until it forms a firm dough. Press and knead the dough for about 5 minutes in the hot pan. When the dough is completely white, it’s ready. Transfer the dough to a bowl, cover with plastic wrap, and let it rest for about 5 minutes. Roll out the warm dough thinly on the starch and place it in the muffin holes. Fill the mochi as desired and twist the plastic wrap over them like candy. You can use sorbet or ice cream, for example, but also yogurt or mascarpone cream. Freeze immediately and enjoy. Let it thaw for about 3 to 5 minutes before eating.