Mochi - Soft & Chewy Rice Cakes

Ingredients

• 1 cupglutinous rice flour (mochiko)
• 1/4 cupgranulated sugar
• 3/4 cupwater
• 1/4 tspsalt
• 1/2 cupcornstarch or potato starch for dusting
• 100 gsweet red bean paste (anko), optional for filling
• 1/2 tspmatcha powder or 1 tsp cocoa powder, optional for flavor variants

Instructions

1. 1
   Whisk glutinous rice flour, sugar, and salt together in a heatproof bowl. Gradually add water, stirring until smooth with no lumps.
2. 2
   Cover bowl loosely. Microwave on high for 1 minute. Stir with a wet spatula. Microwave again 1 minute, then in 30-second bursts until the dough becomes translucent and pulls away from the sides.
3. 3
   Dust a silicone mat or parchment-lined tray generously with cornstarch. Transfer hot mochi onto it; let cool 3–5 minutes until just cool enough to handle.
4. 4
   Dust hands and rolling pin with more cornstarch. Roll mochi to about 1/4-inch thickness. Cut into 2-inch squares or desired shapes.
5. 5
   If filling, stretch a square slightly, place 1 tsp red bean paste in center, pinch edges to seal, and roll gently into a ball. Dust again to prevent sticking.
6. 6
   Serve immediately for softest texture, or refrigerate 30 minutes for a slightly firmer bite. Store in an airtight container with dusting starch for up to 2 days.