Tri-color Habutai-style Mochi for Hanami or Girls' Day

Name: Tri-color Habutai-style Mochi for Hanami or Girls' Day
Cuisine: American
Ingredients: 200 grams Shiratamako; 50 grams Sugar; 400 ml Water; 1 tbsp Black sesame seeds; 1 tbsp Coconut powder; 1/2 tbsp Matcha; 1 Flour or katakuriko for dusting

cookpad.japan @cookpad_jp

I love habutai mochi, so I created this recipe for Girls' Day and Hanami.

The heat should be as low as it can be from the beginning.
I always want to cook something spontaneously so I chose these 3 flavors that I had at home. You can also flavor it with salt-preserved sakura petals, yukari (dried red shiso flakes), walnuts, jam (with less sugar), cocoa and anything you can think of! Recipe by Mihomiho mama recipes

I love habutai mochi, so I created this recipe for Girls' Day and Hanami.

cookpad.japan @cookpad_jp

I love habutai mochi, so I created this recipe for Girls' Day and Hanami.

Saved

Ingredients

200 gramsShiratamako
50 gramsSugar
400 mlWater
1 tbspBlack sesame seeds
1 tbspCoconut powder
1/2 tbspMatcha
1Flour or katakuriko for dusting

Saved

Steps

1

Mix shiratamako and sugar well using a whisk.
2

Add the water to dissolve.
3

Simmer over very low heat and stir. When the consistency of the mixture becomes a bit heavy and paste-like, cover with a lid and wait for a minute.
4

It looks like this when you uncover the lid. Turn the dough over and mix well.
5

Cover with the lid again and cook for another minute.
6

Open the lid for the second time. Stir well, cover with the lid again and cook for another minute.
7

After repeating the process 3 to 4 times, the mixture will become transparent and start to resemble mochi. Leaving the lid on, turn the heat off. Let it stand for 2 to 3 minutes.
8

Meanwhile, prepare the flavorings in each bowl. I used coconut, ground sesame and matcha for the 3 colors, as I had the ingredients on hand.
9

In a large tray, spread a generous amount of flour or katakuriko for dusting.
10

Divide the mochi that was left to steam in Step 7 in thirds. Mix each third well into each bowl from Step 8 to color and flavor them differently.
11

Move to the tray from Step 9 to dust with the flour/katakuriko. This is the coconut-flavored mochi.
12

Black sesame.
13

Matcha.
14

Cut the mochi in halves and then tear off into small pieces by hand.
15

Roll each piece into balls. Turn them around so the seams are on the bottom.
16

Done. The mochi has a soft and smooth texture.