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