Mochi

Contributed by: Lim Lee Kee

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I came up with this dish after referencing many different mochi recipes that I saw on tv or learn over the radio – it is customised to the preferences of my family. We did not have advanced social media back then, but it is a delightful hobby trying to find the right balance of ingredients through trial and error and the feedback I get from the people who tried.

I often make this dish for my children and grandchildren, and each time I make a batch, I love sharing it with friends and neighbours.

The soft but chewy texture of the mochi gives me a sense of calm and tranquility and the filling varies between different root vegetables, such as yam, sweet potato and purple potato. I like to make the filling full of natural colors because it looks cheerful and bright!

Portion: 6 - 8 pax
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

Ingredients

• 65g glutinous rice flour

• 10g corn flour

• 20g icing sugar

• 130g fresh milk

• 10g salted butter


Filling:

(A) Fruit: 150g durian or 150g mango

(B) Any filling such as: 250g red bean or sweet potato or pumkin or yam paste

(C) 2 tbsp of cooked glutinous rice flour


Method

Preparation of Fillings:

1. Steam sweet potato or pumpkin or yam till soft.

2. Mash and add sugar as desired

3. Add a little butter or milk, cook over low heat to allow sugar to dissolve gradually.

4. Set side to cool.


Preparation of Mochi

1. Dry fry glutinous rice flour for a few minutes over low heat.

2. Mix the glutinous rice flour, corn flour and sifted icing sugar together.

2. Add in the fresh milk and stir till the paste turns smooth.

3. Sift the mixture and pour into a small tray.

4. Wrap a plastic wrap on top of the tray to prevent water dripping from the lid into the mochi batter.

5. Use a toothpick to poke a few holes on the plastic wrap.

6. Steam for 30 minutes.

7. After the mochi is steamed, add butter while it is still hot and mix well.

8. Divide the mochi dough into 8 portions.

9. Press each portion flat to use as a skin, stuff the fillings accordingly. Twist and pinch to seal the bottom and place in a paper cup to shape.


Helpful Tips

For shaping, you may roll the dough into a rectangle or square, then spread the filling on top before rolling it (like a swiss roll). Cut to desired size using a thread.

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