Mochi

🔥 Prep

• Measure out 200 g glutinous rice flour and place it in a bowl.
• Measure out 100 g sugar and add it to the flour.
• Measure out 200 ml water and keep it ready for mixing.
• Measure out 50 g cornstarch; sift half of it onto a clean surface for dusting and keep the remainder for later incorporation.

🔥 Cook

• 1. In a medium saucepan, whisk together the 200 g glutinous rice flour, 100 g sugar, and 200 ml water until the mixture is smooth and free of lumps.
• 2. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, for 5‑7 minutes until the mixture becomes glossy, thick, and begins to pull away from the sides of the pan.
• 3. Add the reserved 25 g sifted cornstarch to the pan and continue stirring for 2 minutes until fully incorporated and the dough is smooth, elastic, and slightly translucent.
• 4. Transfer the hot mochi dough onto a surface dusted with the remaining 25 g cornstarch; let it cool slightly for 2 minutes before handling to prevent sticking.

🔥 Serve

• Dust the cooled mochi pieces with extra cornstarch or kinako (roasted soybean flour) to prevent sticking and add flavor.
• Serve warm or at room temperature with a side of sweet red bean paste (anko) or sliced fresh fruit such as strawberries or mango.
• Pair with a cup of hot green tea or matcha for a traditional Japanese treat.