Photo
Recipe
1:2:2 ratio of mochiko:sugar:water. For example:
- 50g mochiko
- 100g sugar
- 100g water
Steps:
- Mix together until there are no lumps.
- (Add food coloring now if you are doing so. Gel food coloring works best, as it’s more stable against high heat).
- Microwave in 60 second increments. (30s increments are not enough to get it hot between stirs). Stir vigorously between intervals.
- Take out once mochi puffs up to 2-3x its height and is translucent when mixing.
- Pour out onto a katakuriko-dusted surface.
- Using a bench scraper, fold in half such that the un-dusted top is now on the inside. Dust liberally with katakuriko.
- Cut into 20g pieces.
To form:
- Work the mochi into a circle by folding the edges in and pressing until it’s roughly uniform. (This has the benefit of smoothing the exterior too). Be careful not to knead in too much katakuriko.
- If the mochi is no longer elastic (cooled too much), put in microwave for 5-10s.
- Flatten into a disc and wrap around a 20g ball of anko.
- (If anko is too squishy, form balls and put in freezer first to help keep shape)