The Perfect Mochi
This recipe creates the perfect mochi not only because it stays soft for days without being too doughy or sticky, but it also returns to its original fluffiness even after freezing. I also love how this recipe was a true team effort. The original recipe Mama shared with me was from an old family friend. Mama modified it by using saran wrap to create the mochi which makes it a lot easier to handle. My contribution is a simple hack to create the dough using the microwave instead of steaming to cut down the cooking time from 40 to 4 minutes without sacrificing the texture.
I teach an online cooking class for this dish: The Perfect Mochi
Sharing two variations of the recipe to show how versatile it can be!
A few extra tips on the recipe:
Highly recommend to learn and practice how to make mochi using either red bean paste or fresh strawberries as the filling because they are both easy to work with. The key is not to make the filling too big at first. Best to find smaller strawberries so you just need to cut the top off and dry them completely on kitchen napkins.
The easiest way to make these red bean paste balls is by hand.
To cook the dough quickly, microwave on high heat for 2 minutes, stir with a spoon, then nuke for another 2 minutes on high. The cooked dough should be slightly opaque, and “snap off” the back of your spoon when you tap it.
To make ice cream or black sesame paste mochi, use the same method as the peanut butter mochi by first shaping the filling and freezing it. Only take the filling out of the freezer when you are ready to make the mochi. So make sure you work next to the freezer!
If you don’t plan to eat the mochi within 2 days, freeze them rather than put them in the fridge. Simply defrost them on the countertop for an hour (or 20 minutes for the ice cream ones) or when the dough is soft to the touch.
Here are the two illustrated recipes.
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