Homemade Mochi

Name: Homemade Mochi
Yield: 6 servings
Cuisine: American
Ingredients: 180 ml Sticky rice; 100 ml Water; 1 Tapioca powder; 1 Anko bean paste, or toppings of your choice

cookpad.japan @cookpad_jp

I wanted to eat freshly pound rice cakes in Canada.

For 6 (5 cm [2.0 in] diameter). Recipe by catwoman

I wanted to eat freshly pound rice cakes in Canada.

For 6 (5 cm [2.0 in] diameter). Recipe by catwoman

cookpad.japan @cookpad_jp

I wanted to eat freshly pound rice cakes in Canada.

For 6 (5 cm [2.0 in] diameter). Recipe by catwoman

I wanted to eat freshly pound rice cakes in Canada.

For 6 (5 cm [2.0 in] diameter). Recipe by catwoman

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Ingredients

6 servings

180 mlSticky rice
100 mlWater
1Tapioca powder
1Anko bean paste, or toppings of your choice

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Steps

1

Soak sticky rice in water (unlisted) overnight. Drain in a colander for an hour.
2

Add the rice from step 1 into a blender and grind until it's completely smooth. If you're using a hand blender, put the rice into a heatproof container and grind, and move to Step 4.
3

Transfer the rice into a heatproof container.
4

Cover loosely with plastic wrap and microwave. It will expand gradually, so take it out and use a spatula to make sure it heats thoroughly. Cooking time depends on your microwave, but I heated for 3 minutes at a high temperature (I mixed it each minute).
5

Sprinkle tapioca powder on a board and put the cooked rice on top. Form into desired shapes and serve. If you're serving immediately, do not coat with tapioca powder, but rather tear into small pieces and soak in lukewarm water.