Mochi For The Doll's Festival Recipe by cookpad.japan
Cooking Instructions 1 Put rice flour in a bowl and gradually add water, mixing with chopsticks. Switch to kneading the dough by hand (but be careful - it will be hot!). 2 Carefully knead the dough as if making bread or mochi. If it's too watery, add a little bit more flour. 3 Once it's come together, remove about 1/10 of the dough and split into 3 equal portions. Add a teeny-tiny amount of food coloring to each. 4 Form tiny balls out of each of the 3 colored doughs (about the size of toy bullets). Cover the mold with cling wrap. 5 Place colored balls in the mold, then cover with white dough. Start with a small amount of dough, then add more if necessary. 6 Cover with the remaining cling wrap and push into the mold with your hand until the dough fully fills the mold. 7 Place the other half of the mold on top and press down firmly until the excess dough is squeezed out. 8 Prepare the steamer. Pour in enough water so that it won't evaporate during cooking. You can use a steam tray as well. 9 Remove the plastic wrap and the excess dough, then smooth the molded edges with a finger. Return the excess dough to the bowl. 10 Line the steamer with parchment paper and place the mochi molds so that they don't touch. Steam on high heat for 10~15 minutes. 11 Place on a cooling rack and quickly rinse with water to cool. Fan to continue cooling. If you sprinkle with water first, it will create a nice glaze. 12 While they're fresh out of the steamer, sprinkle soy sauce, sweetened soy sauce, or kinako powder, and enjoy. These are also good if you fry them in soy sauce like fried mochi. 1 Put rice flour in a bowl and gradually add water, mixing with chopsticks. Switch to kneading the dough by hand (but be careful - it will be hot!). 1 Put rice flour in a bowl and gradually add water, mixing with chopsticks. Switch to kneading the dough by hand (but be careful - it will be hot!). 2 Carefully knead the dough as if making bread or mochi. If it's too watery, add a little bit more flour. 2 Carefully knead the dough as if making bread or mochi. If it's too watery, add a little bit more flour. 3 Once it's come together, remove about 1/10 of the dough and split into 3 equal portions. Add a teeny-tiny amount of food coloring to each. 3 Once it's come together, remove about 1/10 of the dough and split into 3 equal portions. Add a teeny-tiny amount of food coloring to each. 4 Form tiny balls out of each of the 3 colored doughs (about the size of toy bullets). Cover the mold with cling wrap. 4 Form tiny balls out of each of the 3 colored doughs (about the size of toy bullets). Cover the mold with cling wrap. 5 Place colored balls in the mold, then cover with white dough. Start with a small amount of dough, then add more if necessary. 5 Place colored balls in the mold, then cover with white dough. Start with a small amount of dough, then add more if necessary. 6 Cover with the remaining cling wrap and push into the mold with your hand until the dough fully fills the mold. 6 Cover with the remaining cling wrap and push into the mold with your hand until the dough fully fills the mold. 7 Place the other half of the mold on top and press down firmly until the excess dough is squeezed out. 7 Place the other half of the mold on top and press down firmly until the excess dough is squeezed out. 8 Prepare the steamer. Pour in enough water so that it won't evaporate during cooking. You can use a steam tray as well. 8 Prepare the steamer. Pour in enough water so that it won't evaporate during cooking. You can use a steam tray as well. 9 Remove the plastic wrap and the excess dough, then smooth the molded edges with a finger. Return the excess dough to the bowl. 9 Remove the plastic wrap and the excess dough, then smooth the molded edges with a finger. Return the excess dough to the bowl. 10 Line the steamer with parchment paper and place the mochi molds so that they don't touch. Steam on high heat for 10~15 minutes. 10 Line the steamer with parchment paper and place the mochi molds so that they don't touch. Steam on high heat for 10~15 minutes. 11 Place on a cooling rack and quickly rinse with water to cool. Fan to continue cooling. If you sprinkle with water first, it will create a nice glaze. 11 Place on a cooling rack and quickly rinse with water to cool. Fan to continue cooling. If you sprinkle with water first, it will create a nice glaze. 12 While they're fresh out of the steamer, sprinkle soy sauce, sweetened soy sauce, or kinako powder, and enjoy. These are also good if you fry them in soy sauce like fried mochi. 12 While they're fresh out of the steamer, sprinkle soy sauce, sweetened soy sauce, or kinako powder, and enjoy. These are also good if you fry them in soy sauce like fried mochi. 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