Tuesday, October 09, 2012

Making Mochi

I have not found a source in Denver for fresh mochi.  So I made my own!

 I'll consider this attempt and experiment.  The results will not convert anyone to loving mochi.  But I think I can improve upon it.

I used a combination of these two recipes. 
  • Boil 1 cup water with 1/4 cup sugar
  • Add 3 drops red food coloring (which was too much, see below)
  • Dump in 1 cup mochiko flour
  • Stir like crazy
  • Dump onto prepared cutting board (potato starch all over it)
  • Tear off pieces, pinch around filling, roll in starch

It took minutes to make!  So easy, so tempting to try again already. 

I used canned An (sweetened red bean paste) and froze it to make portioning and wrapping easier.  Apparently Jack will eat spoonful after spoonful of An.  Weirdo. 

However, I'm glad I waited until nap time to make this.  The dough is warm-to-hot and you have to work fast.  Also, with no baking step, it's extra important that no dirty little hands get in the dough. 

I got the ingredients at Viet-Hoa, an Asian grocery store on Alameda.  

Next time:
  • Less food coloring. 1-2 drops is plenty.
  • Flavor the dough.  I wonder how they make strawberry in the bakery?
  • Figure out the best filling to wrap ratio.
  • Vary the filling.  Chocolate? Nutella? Fruit? Maybe use these instructions with pistachios?

1 comment:

Nate said...

I had a friend in high school with a mochi machine. You'd pour rice and stuff in and it'd make it for you. It looked a lot like a bread maker actually.