Soft Sweet Mochi made with ‘Shiratamako’ Flour

Name: Soft Sweet Mochi made with ‘Shiratamako’ Flour
Yield: 10 to 12 Pieces
Cuisine: British
Ingredients: 100 g ‘Shiratamako’ (Japanese Glutinous Rice Flour); 200 ml Warm Water; 100 g Caster Sugar; 1 pinch Salt; Potato Starch Flour; ‘Tsubu-an’ (Sweet Azuki Paste)

Hiroko Liston @hirokoliston

Melbourne, Australia

This type of Soft Sweet Mochi is called ‘Gyūhi’ (求肥) in Japan. It is a form of traditional Japanese sweet. Mochi is rubbery rice cake made with Glutinous Rice Flour, and it naturally turns hard over time. ‘Gyūhi’ stays soft because a lot of Sugar is added. This is a most basic recipe to make ‘Gyūhi’, that can be used for ‘Daifuku Mochi’ or ‘Strawberry Daifuku Mochi’.

Hiroko Liston @hirokoliston

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Ingredients

10 to 12 Pieces

100 g‘Shiratamako’ (Japanese Glutinous Rice Flour)
200 mlWarm Water
100 gCaster Sugar
1 pinchSalt
Potato Starch Flour
‘Tsubu-an’ (Sweet Azuki Paste)
'Tsubu-an' (Sweet 'Azuki' Paste)

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Steps

1

Spread plenty of Potato Starch on a chopping board (OR a tray), on which you will place cooked Mochi later. You would need extra Potato Starch.
2

Place ‘Shiratamako’ Flour in a heat-proof mixing bowl, gradually add Warm Water, mixing well. Add Sugar and Salt, and mix well until smooth.
3

Heat in the microwave for 40 seconds, take out and stir with a spatular, then heat 1-2 minutes or until cooked. *Note: When the colour becomes slightly transparent (not white), it is cooked.
4

*Note: I used 1100W microwave. Depending on the power, alter the cooking time. You can steam the mixture in a large heat-proof bowl for 10 to 15 minutes.
5

Clean the spatular with warm water, and use the wet spatular to stir the mixture very well. *Note: As the mixture is very sticky, wet the spatular with warm water when required.
6

Using the wet spatular, take the thick and sticky ‘Mochi’ onto the prepared board. Sprinkle extra Potato Starch over the ‘Mochi’ as well. Use a rolling pin (OR your hands) to flatten and roll it out to a large oblong about 5-6mm thick.
7

Remove excess Potato Starch from Mochi and cut into 5cm x 10cm oblongs. Place 1 tablespoonful of Tsubu-an (Sweet Azuki Paste) on each piece, then fold in half. *Note: This ‘Soft Sweet Mochi’ can be enjoyed as it is without Azuki Paste.