Basic Savory Mochi (Age Mochi) Recipe

Combine ingredients in a large bowl and mix until smooth, about 3 minutes.

Pour into a microwaveable 10- to 12-cup silicone Bundt pan and place plastic wrap directly on top of mixture. Microwave on high until all water is absorbed, about 10 minutes. Transfer the Bundt pan to a rack and let cool to room temperature, at least 30 minutes.

Turn mochi onto a dry surface heavily floured with mochiko. Divide dough into walnut-size pieces using a butter knife or a pastry scraper. Dust hands with flour and, using the heel of one hand, form dough into 2-1/2-inch circles.

Dust rice cakes with mochiko and place on a baking sheet lined with parchment paper. Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.

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