Traditional Japanese Mochi

Ingredients

Glutinous rice flour

1 cup

Sugar

1/4 cup

Water

1/2 cup

Cornstarch

1/2 cup (for dusting)

Kinako (roasted soybean flour) or matcha powder

for dusting

Food coloring

optional

Instructions

1. In a microwave-safe bowl, combine the glutinous rice flour and sugar. Mix well.
2. Gradually add water to the bowl while stirring continuously until the mixture is smooth and well combined.
3. Cover the bowl tightly with plastic wrap to prevent moisture from escaping.
4. Microwave on high for 2 minutes, then carefully remove the bowl and stir the mixture with a wooden spoon.
5. Cover the bowl again and microwave for another 2 minutes. Repeat this process of stirring and microwaving for intervals of 2 minutes until the mixture becomes sticky and translucent (approximately 4-6 minutes total).
6. If desired, add a few drops of food coloring to the mixture and stir until evenly colored.
7. Dust a clean surface with cornstarch to prevent sticking.
8. Transfer the sticky mochi mixture onto the cornstarch-dusted surface. With cornstarch-coated hands, knead the mochi gently until smooth and no longer sticky.
9. Roll out the mochi into a thin layer, approximately 1/4 inch thick.
10. Use a round cookie cutter or a small glass to cut out circles from the mochi. Gather any scraps and reroll as needed.
11. Dust the cut mochi circles with kinako or matcha powder to enhance flavor and prevent sticking.
12. Serve the mochi as is, or fill them with your favorite fillings such as sweet red bean paste, fruit, or ice cream.