28 August, 2017
Coconut mochi recipe
Mochi is a sweet Japanese rice cake popular all over the world.It is made from the glutinous rice flour “Mochiko”.This rice cake can be found in various shapes flavored or stuffed.The texture will be soft and chewy ,with the stuffing filling your mouth with tempting flavors in each bite.The flavors can be from fruits like mango,jelly ,chocolate and thousand of other varieties .
A couple of months before I had been to Hongkong where I had a mango mochi. Simple loved the flavors and texture.In India we also have different varieties of rice cakes .In Bengal and Odissa and other parts of North East India rice cakes are popular in the form of various “pitha” specially during the rice harvesting festival.In Maharashtra ,a state in the Western part of the country ,the steamed rice cakes are also very popular ,like “pathole”.,steamed rice cakes wrapped in turmeric leaves and “modak“,temple shaped stuffed rice cakes which is considered the favorite food of Lord Ganesha,widely made during the Ganesh Churthi.
During the Ganesh Chaturthi festival I prepare steamed “modak” every year,This year for a change I prepared “mochi” with vanilla and sweet coconut filling.It turned out to be awesome .Though,as I tried for the first time ,I struggled handling this sticky dough and made minor mistakes ,but the dish came out to be great and the guests appreciated it.I think with more practice I can make a perfect round smooth mochi.
Mochi is a sweet Japanese rice cake popular all over the world.It is made from the glutinous rice flour "Mochiko".This rice cake can be found in various shapes flavored or stuffed.
- 2 cup Glutinous rice flour
- 1 cup Water
- 1/2 cup Sugar
- 1 cup Grated coconut
- 1 cup Sugar
- 1/2 tsp Vanilla
Add water and sugar to the rice cake to form a thin batter
Micro the batter for 4 minutes
The batter will form a sticky hot dough
Wet your hand and form small flat balls from it
Heat a pan and add coconut and sugar on low flame
You may add little water if you are using dessicated coconut,If using fresh coconut water is not necessary
Stir and stir till the mixture leaves the sides of the pan and all the sugar granules have melted.The mixture should be white,the sugar should not caramelise
Add vanilla and mix
Place a small ball of filling at the centre of the rice cake.Close to form a ball.Roll on corn starch to form a smooth outer texture
Steam it for 5 minutes
Let the balls cool
Serve at room temperature or chilled