Making mochi the easy way

In search of a new guilty pleasure? Try mochi.

These treats made from soaked and cooked rice are commonplace in Japan and Taiwan, but generally rather labor-intensive to make. Making mochi the traditional way involves pounding glutinous rice into a smooth and consistent dough, a process which requires quite a bit of time and effort.

While most people generally think of mochi as dessert, filled with red-bean paste or ice cream, mochi are actually quite versatile and can be crowned with both sweet and savory toppings and sauces. Mochi fans can rejoice at the prospect of eating mochi for dinner, dessert, and even a late-night or midmorning snack.

Making mochi doesn’t have to be complicated. It can even be made simply, without an electronic mochi maker. In fact, all the busy college student needs to make delicious mochi is a microwave.
The following recipe makes a single serving of mochi. Popular toppings include sesame seeds, roasted peanuts, or, for a blend of East and West, marinara sauce, for a mouth-watering plate of “mochi gnocchi”.

For sweet mochi, add to the recipe below: 1 tablespoon of white sugar mixed into the rice flour before adding water.

Ingredients:
7 tablespoon glutinous rice flour
A pinch of salt
5 tablespoons boiling water
Oil
Toppings of choice
Directions:
1. Mix the rice flour and salt together in a bowl.
2. Add the boiling water and mix until the dough becomes a uniform mass with no lumps.
3. Add a little bit of oil to your hands and proceed to knead the dough.
4. Next, take a square of plastic wrap and grease lightly. Flatten the mochi dough into a rectangle onto the plastic wrap (it should be about three-fourths of an inch thick). Wrap the plastic wrap around the mochi dough.
5. Microwave for approximately two minutes. After the mochi have cooled somewhat, the dough can be sliced into squares and toppings can be added.