Baking

Lemon Mochi

On the back of the box of Mochiko sweet rice flour, there’s a recipe for chocolate mochi. Long ago, in my high school Japanese class I made a video with some classmates on how to make the chocolate mochi. It was pretty much all in Japanese. But have no fear, because this post will be in English. I wish I could say that I’m so fluent in Japanese, I can write a whole blog post, but that’s not the case. Anyway, I felt that the chocolate mochi recipe could be expanded to a bunch of different flavors. Instead of cocoa powder, as the recipe on the back calls for, I decided to try it with lemon extract. Here is the result.

Lemon Mochi Squares

You Will Need:

  • 2 cups sugar
  • 1 cup water
  • 2 tsp lemon extract
  • 3-5 drops of yellow food coloring
  • 1 box of Mochiko rice flour (16 oz)
  • 3 cups of water
  • Lots of corn starch

Step 1: In a saucepan, combine sugar and 1 cup water. Dissolve sugar over medium heat, stirring often. When sugar is dissolved, add lemon extract and food coloring. Keep warm over low heat.Step 1Step 1B

Step 2: In large microwave-safe bowl, combine the flour and 3 cups water. Stir until well incorporated. Place a piece of plastic wrap over the top of the bowl and microwave on high 5 minutes.

Step 2

Step 3: Remove bowl carefully, as it will be hot. Remove plastic wrap and stir the mochi well. It should be starting to get sticky. Replace the plastic wrap and microwave on high another 5 minutes. Step 3

Step 4: While the mochi is cooking, coat a glass baking dish with corn starch to prevent the mochi from sticking.

Step 4

Step 5: Remove mochi from microwave, being careful when removing the plastic wrap to avoid steam burns. Stir it again and pour the sugar water in the dish. Mix until well incorporated.

Step 6A
Start by folding the mochi over the sugar mixture until it looks like this. Now you can stir normally without splashing sugar water everywhere.
Step 5B
This is what it will look like when well incorporated.

Step 6: This is probably the most difficult step. Carefully pour the warm mochi into the baking dish. (It’s easier said than done. You may want to get someone to help with this step.)

Step 6
The warmer the mochi, the easier it is to pour.

Step 7: Coat the top of the mochi with more corn starch and let cool. When cooled, cut into squares and coat the squares with corn starch. Brush off any excess starch with a basting brush. Enjoy!

Step 7

This is also Mochi. As much as he begs, he probably shouldn't eat mochi. (Cannibalism?)
This is also Mochi. As much as he begs, he probably shouldn’t eat mochi. (Cannibalism?)

Sorry this post was late. Usually, my jewelry posts appear on Tuesdays at 5 pm PT / 8 pm ET. Baking posts like this one are supposed to appear on Fridays at 4 pm PT / 7 pm ET. I also have a monthly blog series called Books and Beverages which appears on the last Saturday of every month at 2 pm PT / 5 pm ET. This info can also be found on the About page. Since you’ve made it this far, thanks for reading!

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