Mochi

My mum's snow skin mooncake was the first step which triggered my love for mochi - and any of its related kind. After spending just a bit too much for long live, preservative filled mochi at an Asian store, I decided to make my own.
This is a combination of two different recipes I found. I already had red bean and chestnut filling but liked the simplicity of Nino's recipe, and didn't want to use the microwave in Ms Shi & Mr He's recipe so I just combined the recipes.

Nico's Home: https://www.youtube.com/watch?v=o3L0zU4U_Fc
Ms She & Mr He: https://msshiandmrhe.com/strawberry-mochi/#recipe

Uploaded 16th February 2025

Ingredients - 4 portions (8 mochi balls)

150 grams of glutinous rice flour (can be found in most Asian stores)
80 grams of store brought ready to eat red bean paste or chestnut paste (or both)
40 grams of granulated white sugar
30 grams of corn-starch
150 millilitres of soy milk
15 grams (1 tablespoon) of butter

Instructions

Fry 50 grams of glutinous rice flour over medium heat for about 5 minutes, stirring constantly until it smells like popcorn. (This is used to line the work surface, hands, and the outer skin of the mochi ball to prevent sticking.)
Add 100 grams of glutinous rice flour, 40 grams of granulated white sugar, 30 grams of corn-starch, and 150 millilitres of soy milk into a non-stick pot.
Stir with a spatula until completely smooth consistency.
On low heat (2 out of 9 on a electric hob, try 3 if the process is too slow), heat up the mixture in the pot and continuously stir with the spatula until the mixture turns into a dough with a sticky, stretchable consistency. This consistency of the dough will be the consistency of the final mochi, so keep heating and stirring until you reach the final desired consistency.
Add 15 grams (1 tablespoon) of butter into the pot then turn of the heat. Mix the butter into the mochi and scrape the edges to make the mochi easier to handle.
With non-stick, food safe gloves, cautiously take out the mochi (it will still be hot) and knead it for about 5 minutes.
Keep a small piece of extra, sticky mochi by your side to help with sealing the filling later.
Separate out the rest of the mochi into 8 even pieces on the cooked glutinous rice flour over a working surface.
Flatten out each mochi piece and fill with the filling.
Pinch the sides of the mochi to enclose the filling, use the extra sticky mochi you left out if you are having trouble closing in the filling.
Roll the mochi in the glutinous rice flour to make sure the mochi is easy to pick up when eating.
Put the finished mochi in the fridge until cook before consuming to get the best texture and taste.

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