Vegan Mochi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the glutinous rice flour and sugar in a medium, heatproof bowl.

   Ca. 1 min.

2. 2

   Gradually add the water to the flour mixture, whisking continuously until a smooth batter forms.

   Ca. 2 min.

   Kokkens note: Ensure there are no lumps for a smooth mochi texture.

3. 3

   Cover the bowl tightly with plastic wrap, leaving a small vent for steam to escape.

4. 4

   Place the bowl in a steamer basket over simmering water and steam for 10 minutes, or until the mixture is translucent and sticky.

   Ca. 10 min.

   Kokkens note: The mochi will become very firm and almost bouncy when cooked through.

5. 5

   Carefully remove the bowl from the steamer and let it cool slightly for a few minutes.

   Ca. 2 min.

   Kokkens note: The mixture will be very hot, so handle with care.

6. 6

   Dust a clean work surface generously with cornstarch.

   Ca. 1 min.

   Kokkens note: This prevents the sticky mochi from adhering to the surface and your hands.

7. 7

   Transfer the warm mochi dough onto the cornstarch-dusted surface.

8. 8

   Dust your hands with cornstarch and gently knead the mochi dough for a minute or two until it is smooth and pliable.

   Ca. 2 min.

   Kokkens note: The kneading helps to develop the characteristic chewy texture.

9. 9

   Roll the mochi dough into a log and cut it into 8-10 equal pieces.

   Ca. 2 min.

   Kokkens note: Use a sharp knife or a dough cutter for clean cuts.

10. 10

    Shape each piece into a ball or your desired form, dusting with more cornstarch as needed to prevent sticking.

    Ca. 3 min.

    Kokkens note: You can fill the mochi with sweet bean paste or fruit at this stage if desired.

11. 11

    Allow the mochi to cool completely at room temperature before serving.

    Ca. 30 min.

    Kokkens note: Cooling improves the texture and makes them easier to handle.