Want to snack on moci but have trouble finding them everywhere? Why not try making it yourself? Most likely, the necessary ingredients are already available in your home kitchen. If that's not the case, you can easily find them at the grocery store or major supermarkets. By making your own, of course you can determine the taste, shape, and type of moci filling. Interesting right? So, do you still feel the need to buy moci at the supermarket?
Ingredients
- 160 grams Mochiko (sweet rice flour or moci flour
- 180 ml water
- 400 grams of powdered sugar
- Cornstarch to form the dough
- Kinako (soybean powder) to sprinkle on the surface of the dough
Will produce 20-50 pieces of moci, depending on the size.
Step
Method 1 of 2: Making Traditional Moci
Step 1. Mix moci flour with water to make a soft dough
Pour 160 grams of moci flour into a heatproof bowl, then pour 180 ml of water into it. Stir all the ingredients with a wooden spoon until the flour is completely dissolved and a soft and fluffy dough forms.
- Remember, this recipe will only work if you use moci flour, not other types of flour. Do not replace moci flour with glutinous rice flour because the dough containing glutinous rice flour will be difficult to mix and the steaming result will not be perfect.
- If the flour still looks dry after adding the water, keep adding 1 tbsp. water gradually until the desired texture is reached.
Step 2. Place the steaming pot on the stove
Then, fill the bottom of the pot with water to a height of 5-7 cm and turn on the stove to bring it to a boil. After that, put the steamer basket in the pot and set the stove heat to medium to high. The water should boil slowly.
Make sure the bottom of the steamer basket does not touch the surface of the water. Also, the steamer basket should be large enough to fit a bowl of moci dough
Step 3. Put the bowl of moci dough in the steamer basket, then steam the dough for 20 minutes
Once the water in the pot is slowly boiling, place the bowl of batter into the steaming basket, then cover the surface with a clean cloth that is larger than the diameter of the basket. Then, cover the pot and tie the excess edges of the fabric over the lid. Steam the moci dough for 20 minutes.
- If you don't have a steamer basket, cover the bowl and microwave the moci dough for 3 1/2 minutes.
- A clean cloth is effective at absorbing the moisture that has formed so that it doesn't condense under the lid and drip onto the dough.
Step 4. Remove the dough and transfer to a smaller pan
Turn off the stove, then remove the bowl containing the moci mixture very carefully. Then, transfer the steamed moci dough into a smaller saucepan, and place the pan on the stove.
The dough should have a very sticky texture at this point
Step 5. Cook the dough on medium heat while gradually adding sugar
Prepare 400 grams of sugar on the side of the stove, then cook the moci dough on medium heat while adding 1/3 of the sugar. Keep stirring until the sugar is completely dissolved. After that, add the remaining sugar in two stages while continuing to stir the mixture until the sugar dissolves.
- Ideally, it should take about 10 minutes to gradually add the entire serving of sugar and wait for it to dissolve.
- At this stage, the texture of the moci dough should feel sticky, stretchy, and soft.
Step 6. Sprinkle the surface of the baking sheet with cornstarch, then place the moci dough on it
Place a ridged baking sheet on the kitchen counter, then sprinkle the surface with enough cornstarch. After that, transfer the hot moci dough onto the baking sheet.
Cornstarch makes it easier for you to process and/or form a sticky moci dough
Step 7. Cut the moci dough into small sizes
Previously, roll out the moci dough as flat as possible or try to flatten it manually with the help of your palms that have been greased with cornstarch. After that, cut the moci into small squares or rectangles that are the same size. Then, sprinkle the surface of the moci with soy powder and place it on a serving plate.
- Remember, moci should be cut into small pieces to prevent the risk of choking. Remember, moci that are too large can easily get stuck in the throat. What's more, the sticky texture can make the moci difficult to swallow.
- If you want, you can pinch a little dough, about 2.5 cm thick, and then shape it into a ball with the help of both hands.
Step 8. Store moci for up to 2 days, if necessary
The high sugar content is actually able to prevent the moci from drying or cracking after being formed. However, since the risk persists, make an effort to finish the moci as soon as they are made. If you want to store it for a short time, put the moci in an airtight container and place the container at room temperature for a maximum of 2 days.
Method 2 of 2: Modifying the Moci Recipe
Step 1. Add a few drops of artificial flavoring to the moci mixture
If you want, you can add a few drops of your favorite flavor such as strawberry extract, grape extract, almond extract, or lemon extract to the moci mixture. If you want to make a matcha flavored moci, for example, just add 1 tsp. matcha powder or Japanese green tea into the moci flour.
To make chocolate-flavored moci, mix 45g of melted chocolate chips into the mixture while adding sugar
Step 2. Roll and cut the moci into decorative shapes
If you want to serve the moci in a more interesting or unusual shape, all you need to do is make the moci according to the recipe listed above, then roll the moci dough into a flat shape using a rolling pin or press it with your palm that has been greased with cornstarch. After that, dip the dough printer into the cornstarch and immediately use it to print the dough. After the dough is printed, lift the dough printer, then push the moci out. Serve moci that have been molded according to taste immediately!
For example, cut the moci into a large square or a small triangle. If you want, you can even print it in the shape of a star, heart, or leaf
Step 3. Wrap red bean paste with moci dough to make daifuku
Make some moci, then buy anko (red bean paste) at the nearest supermarket. Roll or press the moci dough until it is flat, then place the anko in the middle. After that, re-tighten the moci dough until the anko is no longer visible. Serve moci immediately!.
Step 4. Fill the moci balls with chopped chocolate or fruit to make the moci taste even more luxurious
If you want to make a plate of moci that taste even more special, try steaming some moci and then filling them with chunks of fresh strawberries or blueberries. After that, cover the hole again with the moci dough. If you want a different but no less delicious filling, try making or buying chocolate ganache, then lightly freeze the chocolate and wrap it in moci dough.
Try freezing a spoonful of caramel for a moci filling, if you prefer
Step 5. Wrap the ice cream in moci to make a plate of cold desserts
The trick, take your favorite ice cream with a special spoon, then freeze the ice cream ball in the freezer until the texture is really solid. Once the ice has frozen, immediately wrap it in moci, then refreeze it for 2 hours before serving.
- Let the moci ice cream sit at room temperature for 5 minutes so that the texture softens a bit before eating.
- Moci ice cream can be stored in the freezer for a maximum of 2 months.
Tips
- Buy moci flour at major supermarkets or online stores.
- Want to make colorful moci? Try adding a few drops of food coloring to the unformed moci dough.
