My kids LOVE mochi and while I don’t mind making it, it can be somewhat time-consuming. You can see how tedious it can be in my Girl’s Day & Chi Chi Dango Recipe post. However, on a trip to the Asian store, I found this nifty little microwave mochi baker and I knew we had to have it.
The baker is approximately 9.65 inches x 2.25 inches with a removable inner center. It is made of plastic and it does come with one good recipe printed on the top of the packaging.
Normally, I would use food coloring to make the pink color of the mochi, but I decided to use 1/4 cup of pureed strawberries instead. This gave the mochi a nice pink color.
Before pouring the mixture into the pan, make sure to spray it with some cooking spray or the mochi may stick. Next, just pop it into the microwave for 10-12 minutes on medium high power. I put my microwave on 80% power and microwave for about 11 minutes.
Once the mochi is done, flip it out onto a plate with a light dusting of potato starch (I forgot to put some on the plate). Now this next step is the hardest…you’ll have to wait till this cools down to cut it. This is agony for my kids, who circle around the mochi like lions ready to pounce on its prey. You could cut it while it’s hot, but it tends to be less sticky and easier to cut if you wait till it cools down.
Dust the top of the mochi with potato starch. Next, take a small plastic knife or a metal knife coated in potato starch and cut 3/4 inch wide pieces. Roll the pieces in potato starch and dust excess starch off. Place in an airtight container and keep for up to two days in a cool place (mines never lasts more than a day).
Microwave Mochi Recipe
|Prep time||5 minutes|
|Cook time||12 minutes|
|Total time||17 minutes|
- 1 1/4 cup mochiko (rice flour)
- 3/4 cups sugar
- 1 13.5 oz can coconut milk (lite coconut milk can be substituted)
- 1/4 cup pureed strawberries (optional) (3-4 drops of food color can be substituted)
- 1/2 teaspoon vanilla
- cooking spray
- potato starch
The strawberry puree and food coloring can be omitted. The strawberries don't really add any flavor, but is used more for coloring the mochi. If a more intense strawberry flavor is desired, increase the amount of strawberry puree and remove the same amount of coconut milk.
|Spray the inside of the microwave mochi baker with cooking spray. Set aside.|
|Except for the potato starch, mix all the remaining ingredients together in a bowl.|
|Pour mix into the microwave mochi baker.|
|Place mochi baker in microwave and cook for 10-12 minutes on medium high power.|
|Dust a plate or counter with potato starch and turn mochi out of the baker. Let the mochi completely cool down.|
|Once cooled, dust top of mochi with potato starch and cut into 3/4 inch pieces. Dust cut edges with potato starch and shake off excess starch. Serve.|