Ahh... Mochi... Sure it's easy to get at Korean supermarkets, even the freshly made ones. Except they only stay good for about a day before going tough on you and heating them up in the microwave is just not that great of an idea... Yes, Chris had tried it and decided it's too much of a science experiment at that point :D Melting bubbly mochi is scary...Anyway, so the best solution to this mochi craving problem is to make you own at home! Any time you want and even freeze it for later. The flavor possibility is endless for these homemade mochi. I am already planning on making honey flavor, sweet olive flower flavor, and even cocoa flavor ones in the future hehehe...
Ingredients: (for 4 servings)
Shiratamako (白玉粉, Japanese glutinous rice flour) about 125g
Water, about 100g
Matcha (green tea) powder, 2 teaspoons
Sweetened azuki bean paste (from the can is fine)
A bowl of ice water for soaking
Direction:
- Add water slowly into the shiratamako powder while kneading the mixture till clump free and not sticky, about the hardness of your earlobe (weird description I know...).
- Divide the mixture to two halves.
- Add the matcha powder to one of the halves, knead it in well.
- Roll each of the "doughs" out to 8" strips, cut each in 8 pieces.
- Roll each pieces to balls
- Press an indentation to each balls with your thumb to form the little "dimple".
- Cook them in boiling water till it floats
- Drain and soak them in the ice water bath for 2 minutes
- Drain again, plate and serve with sweetened azuki bean paste on top.
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