One of my favourite foods is mochi. That soft, chewy texture and fragrance of glutinous rice never fails to trigger my appetite. In Taiwan, I ate some of the best mochi I’ve ever had in my life, from 一之軒. It was super soft and almost melt-in-the-mouth, with the right amount of chewiness. I decided to come up with a copycat recipe, and here it is, made healthier.
Sorry for the short post! Enjoy the mochi! 😀
My mum had been pining for these for days.
And today, I finally got down and dirty to conjure up these babies.
Easiest dessert ever.
They are glutinous rice balls, more affectionately called “Tang Yuan 汤圆“.
I made original, matcha and cocoa flavoured skins, all with peanut filling.
Glutinous Rice Balls
No. of servings: NIL
- Glutinous Rice Flour
- Powdered sugar
- Matcha powder
- Cocoa powder
For Peanut filling (sticky)
- Peanut flour
- Peanut powder
For Peanut filling (not sticky)
- Peanut flour
- Peanut powder
- Unrefined brown sugar
*more sugar for cocoa skin
To some glutinous rice flour (and matcha or cocoa powder if using), add some sugar (roughly 1 tbsp per cup of glutinous rice flour). Add a little water. Stir with fork. Add water and stir and repeat till you can use your hand to knead the mixture into a non-sticky dough.
Weigh into 10g doughs.
Simply mix preferred amounts of each ingredient together. For the sticky filling, you will need to knead the mixture into a non-sticky dough withe the help of more peanut flour.
Weigh into 6g balls.
Assembling and cooking:
Fill skin doughs with peanut filling. Roll into round balls without fillings leaking. Make sure there are no holes.
To cook, cook some water in a saucepan till it boils. Add in glutinous rice balls.
Balls are ready when they float to surface of water.
Serve with syrup or simply plain.
For leftovers, freeze balls individually in perhaps egg cartons or coat with rice flour and freeze in a pan.
I hope you have working jaws and good teeth.
You’ll understand why when you try them 😉
Red Bean Mochi
100g glutinous rice flour
150g green tea
40g brown sugar
Sweet potato powder/ potato flour/ potato starch/ corn flour
Choice of Filling (1)
Red bean paste (see previous post)
Choice of Filling (2)
Equal amounts of peanut and sesame powder
Sugar to taste
Procedure (for mochi skin)
1. Mix the glutinous rice flour and brown sugar till even in a bowl
2. Add green tea and stir till smooth
3. Steam mixture at high heat for 10 minutes or until the mixture partially solidifies (soft but not liquidy)– when it looks like a dough
4. While steaming, shape the red bean paste into small balls. Also, mix the ingredients for filling (2) together
5. Remove the mixture– Careful! Its hot!
6. While waiting for the mixture to cool, sprinkle a clean surface with sweet potato powder
7. When mixture has cooled, sprinkle some sweet powder on the mixture
8. coat a large spoon with sweet potato powder and scrape the dough out of the bowl
9. turn the dough onto the clean coated surface and coat it with sweet potato powder
10. cut out the portions of dough you want and wrap it with desired filling
note: you may also choose to coat small balls of dough with filling (2) to make Chinese Muah Chee