Basic Sweet Mochi (An Mochi) Recipe

1. 1

   Place mochiko and salt in a large bowl and stir until thoroughly combined.

2. 2

   Combine water, sugar, and corn syrup in a medium saucepan and bring to a boil over medium-high heat.

3. 3

   Reduce to a simmer and cook, stirring, until sugar is dissolved, about 5 to 6 minutes.

4. 4

   Make a well in the center of the mochiko mixture and pour in the sugar syrup.

5. 5

   Stir until all flour is incorporated.

6. 6

   Immediately turn dough onto a work surface lightly floured with mochiko and knead until smooth and elastic, about 4 to 5 minutes; dust with more mochiko as needed to prevent sticking.

7. 7

   Pinch off tablespoon-size pieces and, using a floured rolling pin or your hands, flatten into 3-inch circles about 1/8 inch thick.

8. 8

   Dust rice cakes with mochiko and place on a baking sheet lined with parchment paper.

9. 9

   Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.