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Rose Mochi

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a half-batch recipe for lighter mochi, based on this recipe. To make this according to the full-fat coconut milk recipe, omit the almond milk, and instead use 1/2 cup water and 1/4 cup plus 2 tbsp coconut milk. You may also want to decrease the sweet rice flour to 1/2 cup.

Ingredients

Scale
  • 1/2 cup plus 2 tbsp sweet rice flour
  • 1/2 cup sugar
  • 1/4 tsp baking powder
  • 3/4 cup almond milk (soy or regular milk would likely work, as well)
  • 1/2 tbsp oil
  • 1 tbsp rosewater
  • one drop red food coloring (optional)
  • starch

Instructions

  1. Preheat oven to 275 degrees. Line a 9×9 glass baking dish with parchment paper.
  2. In a large bowl, whisk together the mochiko, sugar, and baking powder. In a separate bowl, whisk together the almond milk, oil, rosewater, and food coloring. Add the wet ingredients to the dry and whisk until the mixture is smooth and no lumps remain. Unlike most baking, you don’t need to worry about overmixing the ingredients, since mochi is dense and chewy to begin with. So whisk away! Alternatively, if you have this nifty food processor you could win below (ee!), combine the mochiko, sugar, and baking powder in the food processor and pulse to sift together. Pour the almond milk, oil, rosewater, and food coloring into the food processor and pulse again until well-incorporated.
  3. Pour the mixture into your lined baking dish. Cover tightly with foil and bake for 60 minutes. The mochi is done when it is soft and gelatinous but holds its shape when touched. Note that it’s important to cover the mochi. Leaving it uncovered, as is the way with Chinese red bean rice cake, will result in a drier, cakier texture.
  4. Let cool completely or overnight. Dust a surface with your starch (alternatively, you can simply use more mochiko flour) and turn the mochi onto the surface. Sprinkle starch over the mochi. Wrap a knife in Saran wrap to prevent the mochi sticking. Using the wrapped knife, cut the mochi into small pieces, then dust again with starch or flour, and serve. Alternatively, you can use a small heart-shaped cookie cutter to cut individual mochi pieces out that way.

Notes

Sadly, if you do the cookie cut-outs for these mochi pieces, you won’t be able to reuse the scraps, so it’s best to try to cut them as closely as you can — and then just chop up the scraps to use as froyo topping! Or gobble it up in one go.

Find it online: https://tworedbowls.com/2014/02/14/spam-hearts-rose-mochi-giveaway/