Mochi is a popular Asian dessert that has subtle, light sweetness and refreshing texture.
While Asian culture and cuisine are so popular, people try cooking it at home, but often make mistakes.
Here are a few things to keep in mind to avoid disappointment.
Overcooking or Undercooking
Cooking the mochi for too long can make it tough and rubbery, while undercooking it can leave it gooey and unappetizing.
Follow the cooking time carefully.
Skipping Stirring
Not stirring the rice flour and water mixture well can result in lumps and an uneven texture. Mix it thoroughly to avoid this issue.
Using the Wrong Flour
Make sure to use glutinous rice flour, also known as sweet rice flour. Regular rice flour won't give you the right texture.
Neglecting to Wet Hands
When shaping the mochi, wet your hands to prevent sticking. Forgetting to do this can lead to a sticky mess.
Handling Hot Mochi
Trying to shape or work with the mochi when it's too hot can be painful. Give it a few minutes to cool down before shaping.
Overstuffing
If you're filling your mochi with something like red bean paste or ice cream, don't overdo it. Too much filling can cause the mochi to burst.
Not Coating for Storage
If you're not eating your mochi right away, coat it with cornstarch or a similar powder to prevent sticking.
Storing it without a coating can result in a sticky mess.
Avoid these mistakes, so you can make delicious mochi at home with the right texture and taste.
