Mix the dough vigorously for around 5 minutes until it becomes smooth and elastic.Return to microwave and cook once more for 2 minutes.Remove from the microwave and stir until smooth.Partially cover container and cook over medium-high in the microwave for 5 minutes.It is important to note that there should be no lumps in the batter. In a microwave-safe container, mix all ingredients to make a smooth batter/paste.This recipe will yield around 8-10 regular-sized balls. Let cool for around 10 minutes and form into balls.Over medium high heat and stirring constantly, cook the paste until sugar has melted and paste has become drier, around 5 minutes.Add sugar, honey and vanilla, stir to combine.Mash red beans into a paste until smooth and creamy.In a pot over medium high heat, cover red beans with water and boil until soft and water has evaporated, around 30-45 minutes.You may use a store-bought paste, but since I have raw ingredients at home, I just made one. If we dig to a more local food, I’d say the espasol from Laguna and the Royal Bibingka from Ilocos are also quite similar. Both made from glutinous rice, tikoy and mochi almost have the same consistency. In the Philippines, the closest food that I could liken to mochi is tikoy. Popular variations of mochi include daifuku which is a round mochi stuffed with sweet filling and mochi ice cream. Traditionally prepared by pounding rice into a paste, it is now commonly prepared by using rice flour. I should have trusted that lady! □įor those who are unfamiliar with mochi, mochi is a Japanese rice cake made of glutinous rice. The result, well, I couldn’t be any happier. And this time I thought of giving the microwave thingie a try. Then just last Friday, my officemates and I were talking about mochi ice cream and I remembered my unfinished conquest to mochi-land. So I gave up and totally forgot about it. There was also a baking technique but that resulted to a cassava cake-like consistency. Sadly, it yielded an undesirable mochi, it was too oily and the mochi came out dry. I found one online which requires steaming the mochi paste instead of microwaving it. I had my doubts with the microwave technique coz I was not so sure if it would ‘cook’ the flour so I searched for other options. Months back, I was researching how to make mochi. Of course, I was in the province, so there was no mochiko (the type of flour they used) and we also didn’t have a microwave oven back then, so I just forgot about it.įast forward to present time, I saw a box of chocolate mochi with peanut butter filling at the supermarket, and so the desire to make one which was held back years ago suddenly surged back. The glutinous ball product looked enticing enough to eat and I’ve been wanting to make one since then. From what I remember, I once saw in the television this lady preparing a dessert with some kind of flour and cream, then cooking it in the microwave. I didn’t even know what it was back then. I’ve been semi-obssessed (if there’s such a thing) with mochi since highschool.
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