Take the hot Mochi out from the pot onto a sheet pan liberally dusted with cornstarch. Hi! Is there actually a difference between glutinous rice flour and mochiko? This recipe looks amazing. Having accidentally bought glutinous rice flour, we also failed miserably; everything was OKish until the addition of sugar in the pot, which made the dough clumpy and watery, totally unusable. Just take care dissolving sugar. you need to use Mochiko (sweet rice flour) to get the sticky texture. – 75g hot cake mix Add water to the pot, but don’t go up to the plate. – honey (to taste). Is it possible to cook mochi in the microwave? I don’t know which step you had a trouble with, but steaming the dough enough and incorporating sugar well is important. I tried to make the mochi but I don’t know why the dough came out was not smooth and silky as yours. The next time I went to the local Chinese wholesale market and asked them for flour I could use to make mochi, this ended up being a different brand of glutinous rice flour, which while providing better results, still didn’t work. – 50ml milk https://www.thespruceeats.com/best-japanese-mochi-recipes-2031337 But if you’ve ever looked down at your little pancakes and thought “hey, this just isn’t Japanese enough for me!” then we have the answer for you. – 50ml yogurt I can’t believe I haven’t been on this site yet! Ann, 2. Our recipe called for Mochiko (sweet rice flour). Katlyn, Try our super simple and incredibly tasty rice cooker matcha pancake recipe! I had a good work out from this, btw because the dough was so sticky that the pan lifts everytime i stir the super sticky dough. But can we use all-purpose flour instead of mochiko? It is often eaten in New Year’s Ozoni soup or baked with soy sauce. Please use Mochiko (we used Koda Farm brand) when you try this recipe! scoop ice cream on a sheet pan and freeze it until hard before use. Thanks for sharing and keep up the great work! Genius! Everything turned out just like the example shown in the video. It seemed like it was still far too fluid. Amina, I’m having trouble wrapping the ice cream in the mochi. After failing 3 times I finally got it right this time. Where could I have gone wrong? For info, i keep then in closed container and leave it on the table.. Hi there! – one egg we never tried microwave instead of steamer, so hard to say. Thanks you for sharing this recipe ^^ If you are using our Anko recipe, please use dry beans. For one cup of mochiko and 2 cups of sugar, how many grams of each? BUT..any idea why all of them melt the next day? veronica, When I’ve run out of mochiko I have used glutinous flour. My daughter loves Mochi! You recognize thus considerably when it comes to this I had a little trouble get the right consistency for the for the dough before I steamed it, but just adding a little more mochiko fixed it easily. The consistency of my flour mixed seemed more smoother than the ones in the one shown in the video when you are commenting on soft dough. depends on size, but at least 15 medium sized ones. Mine came out very brittle. Mochiko is made from sweet rice flour, not from regular rice. So excited to make daifuku mochi but can I refrigerate them or how long do I have to eat them? I can’t find it in Indonesia.. Bonita, Thanks so much for sharing your recipe! Ingredients are simple enough. From scrambled eggs, home fries, or scallion pancakes, breakfast on the weekends was always something special. , Could you put strawberry jam inside? you could cut the recipe in half amount, but I would not recommend to cut smaller than that. It always turns out to hard. ▼ Or banana and…is that kinako (soy bean flour)? This was an absolutely amazing recipe! Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. Faith, Thanks. You can certainly experiment it! This recipe is great!! Raw sugar may change the color of mochi more brown. It was good for you to be able to work out well with glutinous flour. Would you be able to make a recipe for mango mochi??? Copyright © 2012 - Japanese Cooking 101. ▼ “I had a go at making the mochi hot cakes I saw on (recipe site) Pekori. you can use wet cloth to wrap the mochi instead of holding it in a bowl (is that your question?) Put a flat plate on top of the bowl (the bottom of the bowl). I would love to make this type of wagashi again. But you can certainly try it. It will get hard faster. Mix in with other ingredients and cook.