Taiwanese Mochi
Method
Add glutinous rice flour, sugar and cooking oil to a bowl and mix
Heat water to 60°C
Slowly add warm water into the mixture and mix
Make sure the batter is smooth with no lumps
Steam the batter for about 30 minutes
Prepare any flavoured coating in powder form, for example, grind sesame or peanut into powder and add a little sugar for sweetness
Cover a new bowl with some cooking oil and transfer the cooked batter into the bowl
Roll around to cover the dough with oil so it doesn’t stick to the bowl ⓘ
Start kneading until smooth ⓘ
Pull apart the dough into smaller bowls and coat with flavouring preapred by rolling them in the powder
Ingredients
sweet rice flour ⓘ
warm water ⓘ
sugar
cooking oil
[flavouring]
peanut powder
sesame powder
sugar
200 g
–
200 ml
20 g
1 tbsp
–
40 g
40 g
–
1 tbsp each
Ingredients
glutinous rice flour
warm water (60°C)
sugar
cooking oil
[flavouring]
peanut powder
sesame powder
sugar
200 g
200 ml
20 g
1 tbsp
–
40 g
40 g
1 tbsp each
Method
Add glutinous rice flour, sugar and cooking oil to a bowl and mix
Heat water to 60°C
Slowly add warm water into the mixture and mix
Make sure the batter is smooth with no lumps
Steam the batter for about 30 minutes
Prepare any flavoured coating in powder form, for example, grind sesame or peanut into powder and add a little sugar for sweetness
Cover a new bowl with some cooking oil and transfer the cooked batter into the bowl
Roll around to cover the dough with oil so it doesn’t stick to the bowl ⓘ
Start kneading until smooth ⓘ
Pull apart the dough into smaller bowls and coat with flavouring preapred by rolling them in the powder
Also known as glutinous rice flour.
About 60°C.
You will find from time to time the dough is too sticky to navigate. Just cover your hand with some oil or water repeatedly you will be able to knead or pull apart the dough easily!
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