This is the sweet version of our Basic Savory Mochi. The addition of corn syrup allows the dough to remain soft, even when wrapped around ice cream. Though untraditional, if you have some rice cakes leftover, try them toasted under the broiler for a few minutes.
What to buy: Mochiko is glutinous rice flour that is commonplace in Japan. It can be found at Asian markets.
Game plan: For the best texture, form the mochi immediately after making the dough. The mochi can be formed and stored, covered, in the freezer for up to 7 days. Be sure to let them defrost before using.
This recipe was featured as part of our New Year’s, Japanese Style story.
- Yield: 30 (3-inch) mochi
- Difficulty: Hard
- Total: 55 mins
- Active: 55 mins
- 1 1/2 cups mochiko, plus more for dusting
- 1/2 teaspoon kosher salt
- 1 1/3 cups water
- 1/4 cup granulated sugar
- 2 tablespoons light corn syrup
- Place mochiko and salt in a large bowl and stir until thoroughly combined.
- Combine water, sugar, and corn syrup in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook, stirring, until sugar is dissolved, about 5 to 6 minutes.
- Make a well in the center of the mochiko mixture and pour in the sugar syrup. Stir until all flour is incorporated. Immediately turn dough onto a work surface lightly floured with mochiko and knead until smooth and elastic, about 4 to 5 minutes; dust with more mochiko as needed to prevent sticking.
- Pinch off tablespoon-size pieces and, using a floured rolling pin or your hands, flatten into 3-inch circles about 1/8 inch thick.
- Dust rice cakes with mochiko and place on a baking sheet lined with parchment paper. Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.