While also eaten year-round, mochi is a traditional food for the Japanese New Year. Mochi is also a prominent snack all over Asia. Mochi is also known as daifuku or maoshi or mashu. (Wikipedia.org)
Although the traditional way of making mochi says to pound on a cook glutinous rice into a paste, mochi can easily be prepared with mochiko, glutinous rice flour, and done so in a microwave. The ones I've made and served today was quite a simple recipe to make.
Mochi w/ Sesame Seeds
by: Gigi
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| Image courtesy of NYDailyNews.com |
Serving: 25
Ingredients in orange indicated we have it on our shelves
Ingredients:
1 box Mochiko (Sweet Rice flour)
1/2 cup Powdered Sugar
2 tbsp Sesame Oil
3 tbsp Roasted Sesame Seed
2 cups Water1/2 cup potato starch.
Instructions:
1. In a big mixing bowl, combine mochiko, 1/4 cup of sugar, and 2 cups of water. Mix well until batter is smooth.
2. Cover lightly with a plastic wrap (I used a plate) and microwave for 5 minutes.
3. After 5 minutes, remove mixture and mix well. Microwave again for 3 minutes.
4. Let it sit for 5-10 minutes until it is cool enough to handle.
5. Dust over a counter with some potato starch and light up three bowls: Powdered Sugar, Sesame oil, and Roasted sesame seeds.
6. Before starting, I found oiling my hands with sesame oil kept the mixture from sticking to my palms. You'll have to do that every other scoop.
7. When the mochi is nice and cool, scoop a spoonful into your palm and roll it into a ball.
8. Drop it into the bowl of sugar, then into the sesame oil, then into the sesame seed and place onto a plate.
9. Repeat until all the mochi is gone.
Note: If you don't like sesame seed, then don't use them, you can use any seeds or crushed nuts you prefer and use your preferred oil as well. Or, none at all, just coat your mochi with powdered sugar and DONE.
I was told that the Sesame Mochi was good. So try it and you tell me. Good Eats! Mangantayon.
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