Shoji's 10 Minute Mochi

Mochi are Japanese dessert that is made out of red bean paste covered with chewy covering made out of glutinous rice flour. I used to buy the commercially made ones from the supermarket but they are usually pricy and loaded with preservatives. Making them

Serves: 5-10

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: dessert · japanese · sweet · mochi ·

Ingredients

3 cups of Mochiko
1 can of frozen Minute Maid Fruit Punch
1 can of water
1 Package Koshian (Fine red been paste), corner cut off & squeeze to dispense
1 Package Katakuriko (Potato starch)

Method

Measure out ingredients. Boil frozen Minute Maid Fruit Punch and
water. Stir until dissolved. Add mochiko to rapidly boiling water.
Remove from heat. Stir and knead with bamboo paddle while scrapping
sides and bottom. About 2 to 5 minutes for a smooth and lump free
mochi.

Pour out mochi on a board dusted with potato starch. Shape it like a
loaf of bread. Break it into pieces (flat). Make sure for each
piece, one side is on the board dusted with potato starch and the
other side remains sticky. Brush off potato starch from mochi and add
bean paste. Shape each mochi like a ball and place them in
individually dusted baking cups.

*Note: mochi are extemely sticky. Make sure you have plenty of
potato starch ready.

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