- 1 1/2 cups sweet rice flour, plus more for dusting
- 1/2 teaspoon salt
- 1 1/3 cups water
- 1/4 cup sugar
- 2 tablespoons light corn syrup
Directions:
1. Mix rice flour and salt in a large bowl
2. Combine water, sugar, and corn syrup into a sauce pan and bring to a boil over medium-high heat.
3. Make a well in the center of the rice flour mixture and pour in the water, sugar, and corn syrup. Stir until all flour is incorporated.
4. 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 – (it’s going to be sticky anyway but this step helps).
5. Shape into your desired form. Many people like to wrap anything from Adzuki paste to ice cream in mochi, but it can be good alone as well.
6. Dust 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.
