Sticky Mifan

Want a quick and easy way to make mochi? Try out this super easy microwaveable mochi!

A very easy recipe when wanting mochi or a little sweet treat. This recipe is also customizable to your liking as you can choose any filling that you like. For example, I am a big fan of red bean paste, but there are many types of mochi and other pre-made pastes/ fillings you can find at your local Asian market. I also like to move the mochi to a counter/ flat surface once it is out of the microwave. You can see in these pictures that I transferred the mochi dough to a flat try/ cookie sheet dusted with the cornstarch. Using a flat surface and a wider surface aread will help when kneading the mochi dough.

For this mochi, I used sweet read bean past/ jam for the filling, but you can choose one of your liking.

This recipe is adapted from Allrecipes and can be found below:

https://www.allrecipes.com/recipe/43486/microwave-mochi/

Ingredients

• 1 1/2 cups glutinous rice flour
• 1 1/2 cups water
• 1 1/4 cups granulated sugar
• 2 drops distilled vinegar
• 1/2 cup potato starch (regular cornstarch also works)
• 1/2 tsp salt
• 1 bag of filling of choice (red bean paste, lotus paste, black sesame paste, etc)

Directions

1. In a microwave safe bowl, mix together the glutinous rice flour, water and 1 cup of sugar until its well blended. Then mix in the vinegar.
2. Cover the bowl loosely in plastic wrap and put into the microwave on high for 8-10 minutes. *CAUTION* Please be careful when taking the bowl out as it will be very hot. Let the mochi mixture cool down enough to handle.
3. While the mixture cools, combine the starch, remaining 1/4 cup sugar and salt together. In the original recipe, it would be mixed into a bowl. For me, I like to spread this mixture across a baking try. This makes it easier to cut the mochi dough into equal pieces to stuff and fill them later.
4. To make the stuffing process easier, takeout and prepare your desired filling by dividing and rolling the filling into smaller balls. These little balls will be the inner filling of the mochi.
5. Carefully take the mochi dough out of the bowl and onto the baking sheet with the starch mixture. You may have to use more starch for the mochi dough not stick together (or to your fingers). I would recommend having the starch on hand and once you take the mochi dough out of the bowl, I would cover it in starch and lightly knead it so that the dough doesn’t become too sticky and the dough’s texture shouldn’t be too soft or too hard.
6. Working quickly so the dough doesn’t cool down and harden too much, quickly cut the mochi into the desired amount of pieces. Some may like small mochi or bigger pieces, I will let you determine what size mochi you would like.
7. Next, once all of the mochi dough is equally divided, take the pre-rolled balls of filling and stuff them into the mochi skin. Pinch and close the bottom of the mochi so that the filling doesn’t fall out. Proceed to stuff and pinch the all the filling and mochi together, once done that’s it! Enjoy your quick and easy homemade mochi ❤