Mochi is a soft and chewy Japanese confection with a fun, unique texture that delights with every bite.
- 1 cup sweet rice glutinous flour
- 1/4 cup vegan granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon matcha powder (optional)
- 1 cup water
- 1/2 cup cornstarch
- Whisk together the rice flour, granulated sugar, salt, and optional matcha powder in a large, microwave-safe bowl. Slowly whisk in the water until completely incorporated and a thick, runny batter forms.
- Tightly cover the top of the bowl with plastic wrap. Microwave on high for about 3 – 3 1/2 minutes, carefully removing from the microwave every thirty seconds to thoroughly stir and re-distribute the dough. The dough will be very hot as you stir, and will thicken significantly.
- Spread half of the cornstarch on a clean work surface. Working quickly and carefully, use a sturdy spoon or spatula to carefully remove the dough from the bowl and place on the prepared work surface. The dough will still be a little warm. Cover your hands in cornstarch and lightly stretch out the mochi to the desired thickness, applying more cornstarch if it gets too sticky. Let sit to cool completely at room temperature.
- With a knife or cookie cutter dusted with cornstarch, cut the mochi into your desired shapes, applying more cornstarch to the exposed sides.
- After creating the shapes, place the mochi in a strainer and shake to remove all of the excess cornstarch.
- The mochi is ready to serve immediately. It is best eaten the day of making. For short-term storage, store the mochi in a single layer in an airtight container at room temperature for one day.
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Keywords: Japanese, dessert, candy, confection, rice, gluten-free, vegan