Oven Baked Mochi

INGREDIENTS

1 pound mochiko (glutinous rice flour)

2 1/2 cups white sugar

1 teaspoon baking powder

2 cups water

1 teaspoon vanilla extract

1 (14 ounce) can coconut milk

1/4 teaspoon red food color

1 1/2 cups potato starch

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.

In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.

Cover the pan with foil and bake for 1 hour. Allow to cool completely.

Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

Microwave Mochi
Ingredients

1 1/2 cup Dango-ko rice flour
1 1/2 cup tepid water
2/3 cup confectioner’s sugar (feel free to adjust according to personal preference)
1 package or can of sweetened Anko (red bean paste), refrigerated to keep firm.
food coloring (optional)
almond extract (optional)
tapioca, potato, or corn starch for dusting and controlling the sticky dough
You will also need a microwave and a flat microwavable dish such as a deep-dish pie plate.
1. In a large bowl, mix the rice flour, sugar, and water until smooth. You may need to use a hand blender or mixer to make sure there aren’t any lumps.
2. If desired, add drops of food coloring and/or extract and mix in thoroughly. Note that the batter will be quite thin–very similar to pancake batter in consistency.
3. Pour batter into a shallow microwavable dish and cover with plastic wrap. Microwave for 4 minutes. Remove dish and pull off plastic to release steam. Stir the mix until smooth again (it will be cooked in some parts and not in others so don’t worry if it looks uneven). Microwave again for another 3 to 5 minutes until the top is dry.
4. While mix cooks, take out the refrigerated bean paste and roll into small balls about the size of a chocolate truffle. Dust your hands with starch or confectioner’s sugar to keep from sticking.
5. Remove mochi dough from microwave and let cool for several minutes. You can speed this up by pounding it with a flour-covered pestle until shiny and smooth.
6. To Mold: taking one heaping tablespoon of dough out of the dish and place in your starch-covered hands. Work into a circle and then flatten on the floured board. Drop a ball of red bean paste inside and the pull mochi around the edges like a little purse. Pinch the top shut and then use your hand to smooth into a soft round shape. Dust with additional starch and set aside. Repeat this process until you use up all the mochi.
Cover finished Daifuku tightly with plastic wrap and refrigerate to store (or freeze). Serve and enjoy much the way you would any other cookie or small cake.