Mochi (Japanese rice dessert)

Mochi (mochi) is a Japanese dessert that can be easily prepared at home. The taste is very specific, rice. It makes sense to try only exotic lovers and fans of Japanese cuisine. There are not so many Japanese desserts that can be prepared in European conditions from improvised products, and sometimes you want to surprise guests with a full meal based on this national cuisine... Of course, this is not how real mochi is prepared, it's just a fake! But the value of the recipe "mochi in the microwave" is in its availability to us. With the help of various additives (coconut milk, mirin, green tea), you can change the taste, with natural dyes - the color. Mochi should be served according to the time of year. The first recipe that I want to show is New Year's kagami mochi. I think I'll add a couple more "designs" later" for other seasons.

Magnago

The author of the recipe

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Composition / ingredients

Servings:

Rice (ideally, ready-made rice starch; rice varieties should be chosen "sticky", I took jasmine.)

150

Sugar

Water

150

Kumquat (for kagami mochi)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 3 g

Fats 0 % 0 g

Carbohydrates 93 % 42 g

178 kcal

GI: 10 / 57 / 33

Step-by-step cooking

Cooking time: 30 min

Step 1:
Rice, water, granulated sugar is the base for a recipe with a neutral taste and white color. You can use green tea instead of water (or add Japanese powder as a dye), supplement with coconut milk, citrus juices, which will color the dough in different shades.
Step 2:
Grind rice in a coffee grinder. (This is for those who don't have rice starch or flour.)
Step 3:
Mix rice flour, sugar and liquid well
Step 4:
The mixture should be placed in a microwave dish, LOOSELY covered (with baking paper for me. Put it in the microwave on maximum mode for 3 minutes, take it out and mix with a spoon. If the mass already looks like plasticine, proceed to the next step, if it is still too liquid - add it for 1-2 minutes.
Step 5:
Prepare a bowl of cold water and sprinkle the work surface with starch (you can use ordinary, if there is rice - rice). Gloves are desirable to have because the rice mass is very hot.
Step 6:
Mash the rice mass so that it becomes uniform in consistency and plastic like plasticine. Wet gloves (or hands) in cold water
Step 7:
When the mass becomes homogeneous,
Step 8:
Form mochi of the intended shape from it. I decorated mine with candied kumquats because I wanted to invent New Year's kagami mochi (of course, the real ones are much more!)