My grandma makes the best mochi cakes. They're very soft and creamy. Her mochi tastes so good because she uses milk instead of water. I had to blog this!
Utensils:
- cake pan (approx 3 inches deep)
- bowl for mixing ingredients
- steamer/wok
- set of rubber gloves
Ingredients:
- 1 bag (400grams) of rice flour
- bowl of shredded coconut
- 1 bowl of sugar
- 2 bowls of 1% milk
- red bean paste
- dropped dried dates for garnish (optional)
1. Bowl a few cups of water in a steamer.
2. Sift rice flour
3. mix the rice flour, sugar and milk together in a bowl. Mix until no more clumps are visible.
4. Lightly grease the cake pan
5. Transfer the mixture through a strainer onto a cake pan. If there are any clumps left over, you may mix the clumps over again until there is none left.
6. Once the water in steamer brings to a boil, place the cake pan with mixture in steamer and steam for about 35 to 40 minutes.
7. Transfer cake from steamer and let cool for about 20 minutes. To speed up the process, fill sink with cold water and rest the cake pan on the sink of water to cool (10 minutes).
8. Lightly grease a layer of oil over the cake
9. Put on a set of gloves and rub a dab of oil with gloves,
10. roll a handful (size of palm) of rice cake with your hands and form a crater out of the rice cake.
11. Add a spoonful of red bean paste into the rice cake and roll into a ball with your hands.
12. Coat and roll the rice ball over a bed of shredded coconut.
