Sweet and soft, yet full of texture, mochi goes great with tea, and is easy to make at home.
1 cup of Japanese sweet rice flour
1 cup of Thailand sweet rice flour
(can be replaced with sesame powder or coconut powder)
1 ¼ cup of cold water
3 teaspoons of sugar
- Mix the Japanese and Thailand sweet rice flour, and steam over medium heat for 10 minutes.
- Stir steamed sweet rice flour, and let cool.
- Separate sticky rice into small balls, and dip in peanut powder (or sesame powder or coconut powder).