As long as you’ve had mochi before, you’re already familiar with its delectability. But if you haven’t tried it yet, you should. It doesn’t matter how many times you’ve tried it before, this homemade mochi recipe will taste like one of the best desserts you’ll ever have. This is because homemade mochi is not only easy to make and yummy but it can also be customised to your liking.
Mochi originates in Japan. In addition to sweet glutinous rice flour, it may also contain additives like cornflour and sugar (sometimes powdered sugar). Upon heating and cooking, the mixture becomes sticky. Shaped and moulded into various shapes, the dough is often infused with various flavours.
You can try three different recipes from Audreysaurus if you like this dessert.
Milo Mochi
Ingredients:
– 1/3 cup heavy whipping cream
– 1 tsp sugar
– 1 tbsp Milo powder
– 60g glutinous rice flour
– 30g sugar
– 100ml water
– a little corn starch
Directions:
1. Make stiff peaks by whipping cream, sugar, and MILO together in a bowl.
2. Scoop small balls onto a plate with teaspoons and place them in the freezer.
3. To make it smooth, combine glutinous rice flour, sugar, and water. Afterwards, place it in the microwave for one minute on “High.”
4. Remove it from the microwave and stir it.
Each time, remove the food from the microwave and stir it before putting it back in for another minute, 30 seconds, and 30 seconds of cooking.
5. Place the mochi on a board and dust with corn starch on the mochi before cutting it into even pieces.
6. When you’re ready to eat, remove the filling from the fridge and put the filling onto each piece of mochi. Pinch and shape it into a ball shape.
10. Once that’s done, roll in some Milo powder and it’s ready to serve.
Tiramisu Mochi
Ingredients
– 60g glutinous rice flour
– 30g sugar
– 100ml water
– 1/3 cup cream cheese, room temperature
– 1 tbsp sugar
– 1/2 tsp instant coffee
– cocoa powder
– corn starch or potato starch
Directions:
1. Combine cream cheese, sugar, and instant coffee and stir until smooth (this is easiest if your cream cheese is at room temperature), then place in the fridge.
2. Whisk together glutinous rice flour, sugar, and water until there are no lumps.
3. Cover and place in the microwave on high for 1 minute, then remove and stir. repeat this process again—for 1 minute, 30 seconds, and 30 seconds (if you don’t have a microwave, you can steam the mochi for around 15 minutes instead). it should be very sticky and stretchy.
4. It will be very hot so take care! let it cool down slightly (I usually wait till it’s a bit warmer than room temperature) then dust with corn starch or potato starch and split it into even pieces. scoop your filling and pinch the mochi shut around it.
5. Roll in cocoa powder.
Biscoff Mochi
– 60g glutinous rice flour
– 30g sugar
– 100ml water
– 1/3 cup heavy whipping cream
– 1 tsp sugar
– 1-2 tbsp biscoff spread
– lotus biscoff cookies
– corn starch or potato starch
1. Whip cream & sugar until stiff peaks form. fold in cookie butter spread and crushed biscoff cookies. using teaspoons, scoop out small balls onto a plate and leave them to slightly firm up in the freezer (it doesn’t have to be completely frozen, this is just so it’s easier to wrap the filling in the mochi later on).
2. Whisk together glutinous rice flour, sugar, and water until there are no lumps.
3. Cover and place in the microwave on high for 1 minute, then remove and stir. repeat this process again—for 1 minute, 30 seconds, and 30 seconds (if you don’t have a microwave, you can steam the mochi for around 15 minutes instead). it should be very sticky and stretchy.
4. It will be very hot so take care! let it cool down slightly (I usually wait till it’s just a bit warmer than room temperature) then dust with corn starch or potato starch and split it into even pieces. grab your filling and pinch the mochi shut around it.
5. Decorate with extra biscoff spread & crushed cookies.
6. As the filling was firm from being in the freezer, let it soften at room temperature until it’s a creamy texture. and now it’s ready to eat.
Pictures & recipes by Audreysaurus