glutinous rice flour
• 380 kilocalories
• 17 kcal
• 250 kcal
Calories refer to 100 grams of product
japanese mochi are the famous treaty made from sticky rice, typical of Japanese pastry and linked in particular to the tradition of shogatsu, the japanese new year. The original recipe calls for the rice to be cooked and then pounded in large wooden mortars, until it takes on the consistency of a white, sticky paste; this is then shaped into a sphere and usually stuffed with anko, an azuki bean jam. In our homemade version, simple and affordable for everyone, they are made with rice flour and a filling of apricots fresh jam and raspberry. Discover all the steps to pack them perfectly and offer them to your friends on at the end of the meal Where nibble, as an accompaniment to a cup of matcha tea.
How to make Japanese mochi
Combine the rice flour and sugar in a saucepan; pour in the water (1) and start to mix to avoid the formation of lumps.
Put on the heat and cook over low heat, stirring constantly and vigorously, until the mixture begins to thicken: this will take about 15 minutes (2).
Transfer the mixture to a work surface, sprinkled with a little cornstarch (3).
Divide the dough into 7-8 portions and form discs (4). To do this, you will need to sprinkle your hands with cornstarch.
Place half an apricot on each disc then fill the hollow with a teaspoon of raspberry jam (5).
Close each apricot with its half (6).
Wrap the apricot with the dough disc, trying to give the dolcetto a spherical shape (7). Continue like this until you’ve done all the mochi.
Transfer the mochi to a serving platter, accompanied by a cup of matcha tea and serve (8).
With the quantities proposed in the recipe you will move 7-8 mochis.
If you want you can make gods colorful mochi: just add a touch of food coloring to the rice flour dough (we recommend that you use the gel ones).
You can also taste the Japanese mochi empty, as if they were small croissants, or you can stuff them with another fresh fruit, such as strawberries, raspberries, blackberries, fruit jam or dried fruit cream, like that of hazelnuts or almonds.
Due to rubbery texture and sticky, Japanese mochi can be difficult to chew on children and the elderly, so consumption is not recommended.
If you liked this recipe, try the Japanese Dorayaki Melon Skillet as well.
Japanese mochi are kept in fridge, inside a special airtight container, for at least 1-2 days.