It’s important to use the mochiko (sweet rice flour) or mochi flour. Avoid using glutinous flour since it will not mix properly and the mochi won’t steam correctly. If the mochiko still looks dry once you’ve stirred in the water, add extra water 1 tablespoon (15 ml) at a time.
Ensure that the bottom of the steamer insert doesn’t touch the water. The steamer insert should be large enough to hold the bowl with the mochi dough.
If you don’t have a steamer basket, cover the bowl and microwave the mochi dough for 3 1/2 minutes. The kitchen towel will absorb the moisture from the steam so it doesn’t condense on the lid and fall onto the dough.
The steamed dough will be gluey in texture at this point.
It should take you about 10 minutes to gradually add all of the sugar and cook it until it’s dissolved. The mochi dough should now look stretchy, sticky, and smooth.
The cornstarch will make it easier to handle the sticky mochi dough.
It’s important to cut the mochi into small pieces to reduce the risk of choking. Large pieces can easily become stuck in someone’s throat and the gummy texture makes it difficult to swallow. If you prefer, just pinch off about 1 inch (2. 5 cm) of dough. Roll the dough between your palms until you form a ball of mochi.
For a chocolate-flavored mochi, stir 1/4 cup (45 g) of melted chocolate chips into the dough as you add the sugar.
For example, cut the mochi into large squares or small triangles. You could also cut the mochi into stars, hearts, or leaves.
Try freezing small spoonfuls of caramel to use as mochi filling as well.
Set the mochi ice cream at room temperature for 5 minutes before you serve it so the mochi softens just a little. If you made mochi ice cream, store it in the freezer for up to 2 months.
