I love these chewy smooth mini mochi balls.* They can be eaten as they are with a little bit of syrup or my tofu whipped cream. They can go well in a fruit bowl like I did a couple of weeks ago.
They are pretty simple to make requiring only two ingredients: water and sweet rice flour (aka glutinous flour, mochiko). You can get this flour in an Asian grocery store. I'll show you below how I made mine.
*again, these are technically dango but since the name mochi seems to be more well-known in English I'm just calling them mochi^^;
How to Make Little Mochi Balls
A good rule of thumb for the amount of the water seems to be 85% of the amount of the flour but this depends on the flour, the weather etc. This time I used only a little more than 4 Tablespoons (85% would've been a little less than 7 Tablespoons), so it's best to add water tablespoon by tablespoon or even teaspoon by teaspoon.
When the mixture is getting dough-like, knead the mixture in your bowl until it becomes a bit like playdough. The texture of the dough is often referred to as "the feel of your earlobe".
Make 1" size (or bite size) balls.
Boil water in a pot and prepare cold water in a bowl. What we will do is boil these balls and when they are done place them in the cold water to set.
Place the balls in the boiling water. They should sink at first. A few minutes later they will float in the water. Wait for one minute. Take them out from the pot and place them in the cold water. Take them out and drain.
That's it! You can eat them right away or chill them in the refrigerator for up to a few hours. They won't keep too long as they will become too hard in the refrigerator so eat them up with your favorite toppings!