makes
12
prep
40 minutes
cook
15 minutes
difficulty
Easy
makes
12
serves
preparation
40
minutes
cooking
15
minutes
difficulty
Easy
level
Although they are made year-round, in Japan mochi are traditionally associated with New Year. They’re simple (but sticky!) to make – have plenty of cornflour on hand.
Ingredients
- 200 g (1 cup) glutinous rice flour
- 75 g (⅓ cup) caster sugar
- 250 ml (1 cup) warm water
- cornflour, for dusting
Filling
- 50 g chopped roasted peanuts
- 2½ tbsp caster sugar
- 2½ tbsp crunchy peanut butter
Instructions
Bring half a saucepanful of water to the boil. Combine the rice flour and caster sugar in a heatproof bowl large enough to fit over the saucepan. Stir to mix well then pour in the water. Using a whisk, stir vigorously until the mixture is completely smooth. Cover the bowl tightly with foil then place over the boiling water. Cook for 15 minutes then remove from the heat. Using a wooden spoon, stir the mixture until it is smooth. Cool slightly.
Meanwhile, for the filling, combine all the ingredients in a small bowl and using your fingers, mix well. When the rice flour mixture is cool enough to handle, scrape it out onto a work surface scattered lightly with cornflour. Divide into 12 even-size pieces using a sharp knife dusted in cornflour. Working with one piece at a time and dusting your hands with cornflour to stop it sticking, roll each piece into a ball. Flatten the ball then use your hands to form it into a round about 8cm across. Place a heaped teaspoonful of the filling in the centre of the round then bring the edges over the filling to enclose, pinching them together well to seal. If necessary, gently re-roll into a round, pressing the top slightly to flatten a little. Mochi will keep, stored in an airtight container, for up to 2 days.
Photography, styling and food preparation by china squirrel.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Although they are made year-round, in Japan mochi are traditionally associated with New Year. They’re simple (but sticky!) to make – have plenty of cornflour on hand.
