>> Friday, November 13, 2009
This post was originally published as a guest post on Just Bento.
Mochi is surprisingly easy to make. And you can actually make this dessert with kids, it's so easy and fun. The nigiri are especially easy - just cut up various fruits into squares to put on top. For the rolls, I used soy wrappers (see tutorial here).
3/4 cup Mochiko Sweet Rice Flour (glutinous rice flour)
3.4 cup water
2-4 T sugar
Combine the mochiko flour, water, and sugar in a microwave safe container and stir until completely incorporated. I find that 2 T makes a pretty light mochi, which might be preferable if you plan on adding a sweet filling. If you plan on eating it plain, I would add more sugar.
Cover with plastic wrap tightly and microwave for 2-3 minutes. This depends on your microwave strength. Check after 2 minutes to see if it's done. The previously liquid mixture should be solid now. Typically the plastic wrap will expand while heating (creating a bubble on top of the container) and then it will shrink and become concave once you take it out (due to the rapid cooling air inside the container).
I like to use a glass Pyrex container with plastic wrap for microwaving because I know it will retain the moisture inside. I once tried making it with a plastic lid and I think too much moisture was released, resulting in a hard, rubbery mochi.
Below I provide Part I of this two-part series on Mochi Sushi. You can find Part II (Maki) here.
Part I: Nigiri
Once you have microwaved the mochi, scoop out a small lump with a spoon (see bottom left picture above) and dump it into a bowl of corn starch. Use your hands to lightly shape the piece of mochi so it looks like an oval, similar the rice shape of a nigiri sushi.
Cut pieces of fruit into rectangles about the size of the fish on top of the sushi. You can use any fruit you want. I used mango (for tamago/egg), strawberry (for maguro/tuna), and blackberries (for some sort of caviar I guess!). You could also use cantaloupe for salmon, honeydew for cucumber, and watermelon for tuna. Be creative!
For fun, you can make marzipan wasabi, like I did in this post.
Enjoy and serve!