Using a microwave, Mochi is easy to make. Today I made these savoury Mochi mixed with Garlic Chives. I didn’t pre-cook Garlic Chives, but you may prefer pre-cooking them, so that you can add a lot more Garlic Chives, then Mochi would be much greener colour.
110g Glutinous Rice Flour
1/2 cup (125ml) Warm Water *You might need extra 3-4 tablespoons
1/4 teaspoon Salt
1 teaspoon Sesame Oil
1/2 bunch Garlic Chives *about 60g, cut into 1cm pieces
Potato Starch Flour to prevent Mochi to stick to hands
- Mix Glutinous Rice Flour, Warn Water, Salt and Sesame Oil in a heat-proof bowl until smooth. Depending on the dryness of the Flour, you might need to add extra 3-4 tablespoons Warm Water. Make it look like thick cream. Add Garlic Chives and mix to combined.
- Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 1 more minute OR until the mixture is cooked through. When the colour becomes translucent (not white), it is cooked. *Note: Cooking time depends on your microwave. I cooked at 1100W power.
- *Tips: As the mixture is very sticky, wet the spatular with warm water frequently and sprinkle some warm water over the mixture as you stir.
- Spread Potato Starch Flour on a plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle.
- When Mochi is slightly cooled, divide into small pieces, and remove excess Starch.
- Enjoy with your favourite sauce. Today I enjoyed with a sauce made with Ponzu & Toban Djan (Chilli Bean Sauce).
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