Homemade Kirimochi
When cooked, this dried mochi transforms into an addictingly chewy and stretchy snack. This simple microwave mochi recipe is easy enough for anyone to make at home.
Servings: 24 slices
Calories: 46kcal
Ingredients
- 300 g glutinous rice flour
- 300 mL water
Instructions
- Measure out the glutinous rice flour in a bowl.
- Add in the water and whisk until completely combined
- Cover the bowl with clingwrap or a large plate and microwave for one minute.
- Use a spatula or rice paddle to quickly knead the mixture together. Note 1
- Cover the bowl and microwave for another minute
- Knead the dough again for one or two minutes until it becomes translucent and stretchy. Note 2
- Pour the mochi dough into any rectangular container or plastic bag and flatten the top down.
- Lightly cover the container and refrigerate it for one or two hours to let it harden slightly
- Take the mochi out of the container and cut the mochi into rectangles of your desired size. Note 3
- Put the cut mochi into a container with some room in between. If the container is not large enough, you can add pieces of parchment paper to stack the mochi on top of each other.
- Lightly cover the mochi and refrigerate for another 1-2 days to let the mochi harden. Then the mochi is ready to be eaten or frozen for later use
Notes
- The mixture can be pretty thick, so using something stiff like a rice paddle can be helpful.
- If the dough is not yet stretchy, microwave it again for 30 seconds to a minute.
- If your mochi is still a little bit sticky, you can either refrigerate it longer or oil your cutting knife to make the job easier.