Have you tried Mochi? It’s also called Japanese rice cake. It is made from short-grain japonica glutinous rice. The Mochi is soft and slightly sweet. It is used for making sweet or savoury dishes. Very often, we have it with stuffed red bean paste as a dessert.
Traditionally, it involves a lot of hard work to make Mochi. Two people have to pound the glutinous rice with wooden mallets. However, these days, we can make it from sticky rice flour, cornstarch and sugar at home in a microwave. You do need to knead the dough a bit.
From time to time, I like to make these rice balls as my breakfast or a quick lunch. The filling I used is pork floss this time. Just remember Mochi is very sticky to work with. I wear gloves to prepare it. It’s so much easy in that way. I hope you like it.
Makes 6 big rick balls or rolls (more if you make small size rick ball)
- Sticky rice flour – 100g
- Cornstarch – 30g
- Full cream Milk – 200ml
- Caster sugar – 40g
- Olive oil – 10ml
- Black rice – 200g, cooked
- Pork floss (Rousong) – 60g
- Wash and cook the black rice. Once the rice is cooked, set aside to cool.
- Prepare a microwave safe bowl, add sticky rice flour, cornstarch, milk, sugar and olive oil. Mix and microwave for 2-3 minutes or more until there is no liquid.
- Let the mixture cool down a bit. When it’s cool to touch, start kneading it until oil is absorbed. Mochi should be very smooth.
- When finishing kneading the Mochi, wrap in a cling wrap and let it cool.
- When both Mochi and black rice are cool. Divide Mochi into six balls. Flatten one Mochi ball with your hands, wrap some pork floss in the middle. Pinch to seal.
- Do the same for the rest of Muchi.
- Add a layer of rice on a plate. Roll the Muchi ball over the rice. Let the black rice cover the Muchi ball. Use your hand to press the surface gently. It will help the rice to stick on the Muchi.
Simple and easy. Somthing I really like. 🙂
Hope you enjoy it too. xx