Follow these steps for perfect results
Mochiko (Rice Flour)
Salt
Sugar
Water
Katakuriko (Potato Starch) or Cornstarch
For dusting
Combine rice flour, salt, and sugar (if using) in a bowl.
Gradually add water, stirring to form a soft dough.
Dust a surface with potato starch or cornstarch.
Knead the dough lightly for about 30 seconds on the dusted surface.
Bring 4 cups of water to a boil in a deep pot.
Line a steamer tray with dampened unbleached muslin or several layers of cheesecloth.
Spread the dough evenly over the dampened cloth, about 1/2-inch thick.
Steam for approximately 30 minutes, or until the mochi is cooked through and translucent.
Expert advice for the best results
Dust generously with katakuriko to prevent sticking.
Adjust sugar to taste.
Experiment with different fillings like red bean paste.
Everything you need to know before you start
10 minutes
Can be made a day ahead and stored in the refrigerator.
Arrange on a plate dusted with katakuriko. Serve with a small dish of soy sauce for dipping.
Serve with green tea.
Enjoy as a snack or dessert.
Balances the sweetness of the mochi.
Discover the story behind this recipe
Mochi is often consumed during Japanese New Year and other special occasions.
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