MOCHI RECIPE EASY RECIPES

Steps:

• In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
• While mixing with a spoon or small stiff spatula, pour in the boiling water.
• Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).
• Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.
• Meanwhile, grease a ziploc bag well.
• Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself!
• While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want.
• To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky.
• Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P.
• Enjoy!
• Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).

Steps:

• Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with butter or oil. Melt 1 stick unsalted butter in the microwave or on the stovetop.
• Prepare the dry and wet ingredients. Place 1 pound mochiko, 2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Place 2 cups milk, 4 large eggs, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine.
• Combine the dry and wet ingredients. Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and 1 can coconut milk and mix until fully incorporated and smooth.
• Pour into the baking pan and top with coconut. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle 1/2 cup shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.
• Bake the mochi for about 1 hour. Bake until the mochi is set and golden brown on top, 60 to 70 minutes.
• Cool before cutting and serving. Set the pan on a wire rack and let cool completely, about 1 hour. Slice into rectangles, using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1/4 by 2 1/2-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil.