Ingredients Jump to Instructions ↓

  1. 1 (1-pound) box mochiko (about 3 cups), plus extra for dusting

  2. 3 cups water

  3. 2 teaspoons granulated sugar

  4. 1 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. 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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