Mochi!

Who likes mochi on fro yo?

*Raises hand wildly*

After much scouring on the internet (hey, it’s summer after all) I found a recipe to mimic the Mochi fro yo topping at Pinkberry… and also at Red Mango, it seems and probably other fro yo places. Mochi is a soft, gummy-like topping (like gummy bears, but much softer and without unnecessary coloring) that is covered lightly in corn starch to prevent sticking. It’s made from rice flour mixed with water and sugar and heated until gelatinous, spread to cool, and then cut into pieces.

It might sound like a weird and unorthodox topping for frozen yogurt but it actually offers a nice texture contrast… and a light, subtle sweetness.

Anyway, yum.

Mochi

Adapted from this recipe

1-1/2 cup of water + 1/2 cup water

1 cup of sugar

1 cup of Mochiko rice flour (I used white rice flour)

Cornstarch for dusting

Baking pan covered in a sheet of wax paper and sprinkled heavily with cornstarch

In a saucepan, mix the “+ 1/2 cup” of water and the sugar together over low heat and allow it to dissolve; keep on low heat. While you’re waiting, in a large microwaveable bowl, stir and mix the flour and remaining 1 1/2 cups water together–it will look like thick glue.

Cover the flour/water mixture with plastic wrap and microwave for 5 minutes on high. Remove and mix mix mix with a wooden spoon–it will be thick but will give you your bicep workout for the day.

Add the hot sugar mixture and mix it in. I mixed it for a while and still had lumps… but just go with it. A lump here and there won’t kill anyone. Mix until as homogeneous as possible.

Pour into the prepared cornstarched-wax-papered-baking-pan and spread out into a nice even layer. Sprinkle with more cornstarch and allow to cool and firm up. I let it cool for an afternoon and it never became as firm as Pinkberry mochi, but it was still yummy!

Once it’s firm, spread out that cornstarch and cover shiny areas. Flip it onto a cutting board and remove the wax paper, make sure that’s coated with cornstarch as well. Cut into small squares and continually coat with more cornstarch to avoid stickage.

Store in fridge for one week or freezer for a few weeks.

Serve with homemade froyo, banana ice cream, raspberry banana ice cream with greek yogurt (as shown here). And add, of course, other treats… e.g. chocolate chips, whipped cream, etc…

Yummy! And also delish eating plain. The cornstarch coating doesn’t detract–it is reminiscent of powdered sugar when combined with the sweet gummy. (Powdered sugar is just sugar and cornstarch, anyway.) Making it once yields a LOT of mochi–so while it was a bit time consuming to let it cool and painstakingly cut them (I just ended up pulling them apart anyway, it was so soft), I got a large reward. Not sure if I’ll have the motivation to make again, but it’s fun to have homemade mochi on homemade froyo!

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3 comments on “Mochi!

  1. Karen Carpenter says:

    Hi, I was wondering, did you used regular white rice flour or did you use sweet white rice flour? If you used regular white rice flour, how did your mocha turn out? Was it still smooth and chewy? I am having the hardest time finding sweet white rice flour in my area, I have been all over looking for it. I might have to order it on-line. Thank you for your time. Sincerely, Karen Carpenter

    • Sam says:

      Hi Karen, I used regular white rice flour. It was definitely smooth and chewy but it did not solidify quite as nicely as I would have liked… Hence the weird amorphous shapes of “mochi” that I made!! I couldn’t cut them into little cubes very well, not sure if this was due to the rice flour being not sweet or what. But they tasted good and it was a fun experience!

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