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!
ah, that's funny, I made them a few weeks ago as well! (but Indonesian style (they are called "klepon", filled with Indonesian palm sugar and flavoured and coloured with pandan juice))
ReplyDeleteMochi have an odd texture. Too chewy for me. I've only had them once. I bought them from a grocery store. Do the homemade ones have a different texture?
ReplyDelete> Cara
ReplyDeleteI checked out the klepon. Looks great! I like the colors :)
> Sarah
haha, I can easily imagine its texture can put some people off ^^;
If you bought mochi made from rice (not from "rice flour"), that may be more chewy than the one I made here. Or at least different chewiness. But if it's made from rice flour, I'd think pretty much the same in terms of chewiness.
I'm thinking if you mix in some regular flour, that may make it less chewy....??
I saw a post that adding a little wheat starch, which I assume is regular flour, keeps the balls from hardening as they keep. I am going to ask about wheat starch at my favorite local Asian market.
Deletehey smooch panda! I included this awesome post in today's Mofo Roundup: http://www.veganmofo.com/saturday-round-up-in-honor-of-randomofo/
ReplyDeleteThese look so sweet! I have a friend who loves mochi and will be so excited to see this post!
ReplyDelete> Amey
ReplyDeletewow. thank you so much!
> choirqueer
Thanks. I hope your friend enjoys this:)