Many people want to cook MOCHI at home. In fact, everything is very simple. The most important thing is to choose the right flour. Take only glutinous rice flour. The ideal mochi flour is MOCHIKO. I did not find it, but in the shops you can find the usual glutinous rice flour. !!! Do not try to make mochi from ordinary rice flour! As a result, you will get a crumbling tasteless dough (no matter how much you cook it, it will still seem raw).
MOCHI Recipe:
120 g glutinous rice flour
from 150 to 250 ml of juice or water (less water may be needed, more juice. The less liquid, the more elastic and elastic the dough will be. It all depends on your preference)
from 20 to 70 g of icing sugar (If you add juice - the amount of icing depends on what sweets are)
If desired, cocoa, green tea, vanillin and more can be added to the dough.
Filling for mochi:
The filling can be absolutely anything: chocolate, curd cheese, ice cream, fruits, jams, etc.
I have:
250 g curd cheese + 3 tbsp powdered sugar
150 g curd cheese + 100 g milk chocolate
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