Mochi Batter Recipe

2022-11-08

By Sushi Master

Japanese Cuisine

Dessert

Make traditional Japanese mochi with this easy recipe for mochi batter. Perfect for frying or baking, this batter yields chewy and delicious mochi every time.

Pitfalls on Mochi Batter

 Achieving the right consistency: The batter for mochi needs to have a sticky and elastic texture. However, getting the right consistency can be challenging as adding too much liquid or not kneading the batter enough can result in a dough that is either too sticky or too firm.

 Balancing ingredients: Mochi batter typically consists of glutinous rice flour, sugar, and water. The challenge lies in finding the right balance of sweetness and texture. Adjusting the amount of sugar and water can affect the taste and chewiness of the final mochi.

 Preventing lumps: Mixing the batter for mochi can lead to lumps forming, which can result in an uneven texture. Thoroughly whisking or stirring the batter is important for achieving a smooth consistency before cooking or steaming.

 Cooking or steaming time: Cooking or steaming mochi batter for the right amount of time is crucial. Overcooking can result in a tough and rubbery texture, while undercooking can leave the mochi doughy and sticky. Finding the perfect timing can require trial and error.

 Handling sticky dough: Mochi dough is inherently sticky, which can make it challenging to work with. Liberally dusting hands and surfaces with cornstarch or potato starch while shaping or handling the dough can help prevent sticking and make it easier to shape or cut into desired forms.

 Storing and texture maintenance: Maintaining the desired texture of mochi can be challenging, especially when storing it for later consumption. To prevent it from becoming hard or dry, it should be stored in an airtight container with a piece of plastic wrap touching the surface of the mochi to retain moisture.

Ingredients

• 1 cup sweet rice flour (mochiko)

• 1/3 cup sugar (satō)

• 1/2 tsp baking powder (bēkingu paudā)

• 1/4 tsp salt (shio)

• 1 cup water (mizu)

• 1/4 cup vegetable oil (abura)

Instructions

1. In a mixing bowl, combine sweet rice flour, sugar, baking powder, and salt. Mix well.

2. Slowly pour in water while stirring the mixture. Mix until smooth.

3. Add vegetable oil and mix well.

4. Use the batter immediately or cover and refrigerate for up to one day before use.

5. Dip your desired ingredients into the batter, making sure to cover each piece well.

6. Heat vegetable oil in a deep pan or wok.

7. Carefully place the battered pieces into the hot oil and fry until golden brown and crispy, or bake at 350°F for 10-15 minutes until slightly browned.

8. Use a slotted spoon to remove the mochi from the oil or baking sheet and drain on a paper towel.

9. Serve hot or cold with soy sauce or other dipping sauces.

Preparation Time 20 min

Cook Time 30 min

Total time 50 min

Nutrition Facts

Calories: 250

Fat: 8 g

Saturated Fat: 1 g

Carbohydrates: 38 g

Fiber: 1 g

Sugar: 19 g

Protein: 3 g

Use this traditional Japanese mochi batter to make chewy and delicious mochi by frying or baking your desired ingredients. Share your creations on social media using the hashtags #hivercipes #mochi #JapaneseFood #Chewy #Delicious #SoySauce #DippingSauces