Weeknight dinners are perfect for crockpot minestrone soup! This beloved family soup benefits from slow simmering because all of the flavors and spices meld together to create a hearty, tasty supper that everyone will love. Serve with a side of garlic bread and a green salad.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 25 |
Ingredients
- 1 ½ cups mochiko (glutinous rice flour)
- 1 ½ cups water
- 1 ¼ cups white sugar, divided
- 2 drops distilled white vinegar
- ½ cup potato starch
- ¼ teaspoon salt
Instructions
- Mix together mochiko, water, and 1 cup sugar in a medium bowl until well blended. Mix in vinegar to soften. Pour into a microwave-safe dish and loosely cover with plastic wrap. Microwave on high for 8 to 10 minutes. Remove and let cool until cool enough to handle.
- Combine potato starch, remaining 1/4 cup sugar, and salt in a small bowl. Turn mochi out onto the plastic wrap and cut into 25 pieces using a plastic or wooden knife (metal knives tend to stick too much). Roll pieces in the potato starch mixture.
Reviews
WOW! quick, simple, and tasty! i crushed some peanut butter cookies and used them as filling. very good. crunchy and nutty. this is a really good recipe! I’ll be trying this again!
I liked the recipe and the mochi was amazing!!!!!!!
I used icing sugar, corn starch, and an 8″ silicon pan. Worked perfectly and so delicious.
It’s amazing! Incredibly delicious!
The recipe is so perfect. This recipe filled my heart with joy. I really miss Japan and this is just what I need. This recipe tasted like my favorite mochi street food place. This was the best recipe I tried yet! Thank you for sharing this
The Best My Family Loved It
I skipped the last step in process in order to spoon sweet red bean paste onto center instead. I folded the rice dough over it, hand-rolled into round mochi! Perfect, yet such an easy recipe!
I used 1 cup coconut milk heated on stove ( 1 can) and used less sugar. This was fun to make as I was able to microwave this recipe in metal bowl and I used a hand electric mixer to mix the heated coconut milk and arrow root powder egg into it and I found it fascinating to see science in action using a vegan egg substitute for the first time for the potatoe starch. I also was able to see it getting sticky in 2 minute intervals making sure to turn the mochi with a wooden spoon to get it microwaved evenly each 2 minutes. It took me 8 minutes to reach ideal consistency all togather. I will be adding mango in the middle and I will add pictures to show how it all adds up 🙂 Interested how others did their variations.. 1st picture after 2 mins microwave 2nd picture after another 2 minutes
Thank you for this simple, fast recipe! Growing up my (Korean) mom would buy pkgs of the plain, frozen, premade mochi cakes from the Asian store, fry them in sesame oil & sprinkle with sugar. One of my favorite treats of all time! But I have a difficult time finding those mochi cakes, as usually they’re stuffed with beans (yuck ) or the texture isn’t the same. As soon as this recipe is finished in the microwave it turns out exactly the way it does when you melt store bought, frozen mochi cakes. I can’t believe how fast & easy it was to make! I am absolutely giddy Thank you so much!
Didn’t work. Mines burned. Followed the exact recipe and measured exact measurements to the T.
Microwave for 5 – 6 min instead of what is suggested here. 8min makes the mochi rock-hard and very hard to eat. I can’t even take it out of the bowl.
I live at high altitude, 4000 feet. The first time I made this it went poorly because of the microwave settings. If you live at altitude, turn down the microwave to about half power and do the shorter cook time. Then it turns out perfect!
I live at high altitude, 4000 feet. The first time I made this it went poorly because of the microwave settings. If you live at altitude, turn down the microwave to about half power and do the shorter cook time. Then it turns out perfect!
Didn’t change anything about the recipe! I do though, recommend definitely using the starch on whatever plastic platter you’re going to use before you put the mochi down!
Best texture and super easy to make!! I’ll never make mochi any other way. Fast, easy, and flavorful. Wonderful texture. I stopped my microwave at 2.5 minutes each time for a total of 7.5 minutes. Used vinyl gloves so it wouldn’t stick to my skin
I followed the recommendations of some of the other reviewers: halving the sugar and salt, using 3/4 coconut milk and 3/4 water, added a couple drops vanilla, microwaving on 80%(1200watt microwave) for a total of 5 min stirring between, and rolled the mochi out in two batches. It came out wonderfully! I spent some time in Japan a few years ago and couldn’t find the same soft and chewy mochi anywhere here in the states. The only thing we have is mochi ice cream and I am lactose intolerant. This recipe is soft and chewy and delicious! I filled mine with premised adzuki. When I make it again I will not be adding the salt. You can definitely taste it and I am not a fan. Overall a great recipe.
This is great but you do have to know what to do. I line the container with cling wrap and usually halve the sugar because I put sweetened red bean paste in them.
I made it and I place some homemade Anko (sweet red bean paste) inside. That was very good.
Used 1/2 the sugar but since I also used matcha powder, ended up adding a little more sugar back in. TIP – melt a little butter or oil into your microwavable glass container then dust lightly with rice flour. The mochi came off the container super clean and easy.
This recipe was very easy and simple. But don’t repeat my same mistake, When the mochi mixture was done in the microwave I lifted the plastic wrap and all the steam rushed out and onto my hand. If this happens to you as well please run under cold water/ice, and cover with Sylvadine and wrap with gauze. Mochi was good tho.
I made this twice; the first time as written, stuffed with red bean paste or with ice cream. It was ok. Today I made it with coconut milk and added two tbsp. of cocoa powder along with a tsp of vanilla. I cooked it for 8 minutes. I rolled it on and in coconut and confectioners sugar and filled the squares with either red bean paste or with a dried apricot. The chocolate flavor is quite mild, the texture soft and the fillings quite good. I used parchment paper in the cooking dish and on the board to minimize goo. I like the recipe and would prefer some added flavor. The coconut milk does enrich the recipe. I have since made this two more times, but substituted half the sugar with a package of jello (strawberry) regular jello. This gave the mochi color and definitive taste. I just made squares of it and rolled it in confectioner’s sugar. I believe on this addition, one may need to cook it longer because the middle portion of mine was too gooey. Tastes great, though.