Mochi

Ingredients for 10 servings:

• 125 g glutinous rice flour
• 125 g potato starch
• 110 g adzuki bean paste, sweet red
• 65 g sugar
• 270 ml water
• e.g. strawberries, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for about 10 mochi

1. In a heatproof bowl, mix the glutinous rice flour with the sugar and water until the ingredients are completely dissolved. 2. Place the bowl in a water bath and steam for about 15 minutes. Place a towel between the lid and the bowl to prevent condensation from running into the dough. 3. After about 15 minutes, stir the dough with a spatula and repeat this process until a thick, sticky mass forms (similar to choux pastry). Remove the bowl from the heat and let the dough cool slightly. 4. Line a work surface with baking paper and sprinkle with potato starch. Place the still-warm dough on top and dust with a little potato starch. 5. While the dough continues to cool, shape each ½ tablespoon of bean paste into a ball. If desired, you can also fill the mochi with strawberries. To do this, flatten the bean ball with the palm of your hand and wrap the strawberry in it. 6. Once the balls are prepared, roll out the dough with a rolling pin to a thickness of about 5 mm. A water glass is ideal for cutting out circles. 7. To fill the mochi, place a ball in the center of each dough circle, fold the opposite sides upward, and press down lightly. Press the remaining folds together in the center as well, then turn the ball over and dust with a little starch. You can find the adzuki bean paste and glutinous rice flour in Asian markets or online. Unfortunately, we haven’t found these ingredients in regular supermarkets yet.