This type of Soft Sweet Mochi is called ‘Gyūhi’ (求肥) in Japan. It is a form of traditional Japanese sweet. Mochi is rubbery rice cake made with Glutinous Rice Flour, and it naturally turns hard over time. ‘Gyūhi’ stays soft because a lot of Sugar is added. This is a most basic recipe to make ‘Gyūhi’, that can be used for ‘Daifuku Mochi’ or ‘Strawberry Daifuku Mochi’.
10 to 12 Pieces
100g ‘Shiratamako’ (Japanese Glutinous Rice Flour)
200ml Warm Water
100g Caster Sugar
1 pinch Salt
Potato Starch Flour
‘Tsubu-an’ (Sweet Azuki Paste)
- Spread plenty of Potato Starch on a chopping board (OR a tray), on which you will place cooked Mochi later. You would need extra Potato Starch.
- Place ‘Shiratamako’ Flour in a heat-proof mixing bowl, gradually add Warm Water, mixing well. Add Sugar and Salt, and mix well until smooth.
- Heat in the microwave for 40 seconds, take out and stir with a spatular, then heat 1-2 minutes or until cooked. *Note: When the colour becomes slightly transparent (not white), it is cooked.
- *Note: I used 1100W microwave. Depending on the power, alter the cooking time. You can steam the mixture in a large heat-proof bowl for 10 to 15 minutes.
- Clean the spatular with warm water, and use the wet spatular to stir the mixture very well. *Note: As the mixture is very sticky, wet the spatular with warm water when required.
- Using the wet spatular, take the thick and sticky ‘Mochi’ onto the prepared board. Sprinkle extra Potato Starch over the ‘Mochi’ as well. Use a rolling pin to flatten and roll it out to a large oblong about 5-6mm thick.
- Remove excess Potato Starch from Mochi and cut into 5cm x 10cm oblongs. Place 1 tablespoonful of Tsubu-an (Sweet Azuki Paste) on each piece, then fold in half. *Note: This ‘Soft Sweet Mochi’ can be enjoyed as it is without Azuki Paste.
Leave a Reply