Mochi

Mochi is one of my favorite snacks. I remembered when I was small, whenever we passed by Cianjur, a small city on the way to Jakarta, we would stop by a snack store and I always requested my father to buy me mochi. Many times, the mochi in Cianjur was also sold by individuals who approached us. My father was always discouraged me to buy the mochi from those people. However, most of the time, I could not help to feel sorry for them and bought a box of their mochi.
In the USA, mochi is available in most of the Chinese grocery store. So far, I only know two kinds of mochi, Chinese mochi and Japanese mochi. I prefer Chinese mochi that has peanut filling. I find Japanese mochi is too sweet for my taste.



Recently, I saw many food bloggers' recipe of mochi. I also saw a YouTube video on mochi making and I found out that making mochi is not difficult at all.

This is my first mochi,



and this is my second,



So, here is the recipe for making mochi, taken from Christine's recipe.

Ingredients :

220 gram of glutinous rice flour
110 gram of sugar
200 ml coconut milk or milk ( I did try with both milk and coconut milk)

Coating:

Fried glutinous rice flour to coat mochi.
Fry some extra glutinous rice flour on a non-stick frying-pan over medium-low heat without any oil. Let it cook for 3 minutes until aromatic. Let cooked flour cools down before using.


Filling:

Red bean paste from a can.
Roasted peanut with sugar. ( I used ready made peanut snack)



Directions :

Combine glutinous rice flour with sugar well. Gradually stir in coconut milk (or milk) until smooth.
Transfer flour mixture in a greased shallow plate. Steam over high heat with cover for 30 minutes or until cooked through.
Use a chop stick to test if it’s cooked. If not much flour mixture sticks to the chop stick, it’s done. Let cool down a bit until you don’t feel too hot to handle.
Transfer to a greased surface. Cut into 12 even small portions. Knead each into a small disc. Spoon filling in the middle. Fold the edge to seal the mochi. Lightly roll it into a ball shape using both palms, then coat with fried flour.
Serve!

For more detailed please visit Christine recipe.