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Little gooey delights!
So, we made mochi. Only because the store bought ones cost much more than it's worth. Hehe. This is really nice - maybe a little sticky, but it's nice that way!
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Suzi T. favorited Mochi
19 Apr 22:56
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fritzcracker favorited Mochi
01 Apr 19:25
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Kleyd favorited Mochi
20 Mar 17:04
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Lara L. favorited Mochi
01 Mar 13:57
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Alexandra M. added Mochi to asian culture
27 Jan 13:30
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Jackie G. added Mochi to Cookies
06 Oct 19:36
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SirenSays6 added Mochi to Food
23 Jun 04:35
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Tabitha F. favorited Mochi
08 Apr 01:44
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Tasha L. favorited Mochi
06 Mar 10:23
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Falene M. added Mochi to Fabulous Foods for Friends
17 Jan 14:03
You Will Need
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Step 1Cover a chopping board (or any surface you can get messy with, really) with glad wrap. It's not a must, but it makes cleaning up a pinch. Pour a heap of potato starch on the surface in preparation of the (deadly) sticky mochi to come...
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Step 2Pour the flour and sugar into a large bowl.
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Step 3Add the water. A good trick to make sure that there is no lumps is to first pour in 1/3 cup of water in, and mix thoroughly. Then pour the rest of the water in and mix it again. The mixture should be very wet and have the consistency of pancake mixture.
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Step 4Microwave the mixture until it's thick, sticky and somewhat translucent. We needed 3 minutes, a stir-through, then another 3 minutes. Best to let it cool somewhere -it will be ridiculously hot. Well, ours were.
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Step 5This is optional again, but it's better if you pour the mixture into a shallow microwaveable container. If you can't be bothered, or don't have a suitable container that suits, just use a microwaveable bowl. Note - microwaveable. This dish is going for a good cook. Cover with glad wrap.
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Step 6
Now just drop your fingers into some potato starch, grab a tablespoon or so of the mixture and dunk it into more potato starch - or else. Let's just say my camera has some mochi on it right now...and that's why there's no photos...I guess we didn't use enough potato starch...or my hands are too hot?
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Step 7
Anyways, stretch out the mochi and then tip a teaspoon or so amount of filling in it. Then just wrap the filling up with the mochi, pressing the edges together (it'll stick by itself). Gently shape it to a round ball.
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Step 8Tada! These things last for a few days, depending on what the filling is. Our red bean mochi lasted for a few days in a airtight container, but then we ate it all... o vo When the mochi contains other fillings, such as fresh strawberries (yes, you can do that...), it's probably better to refrigerated the mochi, and eat it quickly. You could also simply freeze it, and defrost it when you want to eat it.
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