Mochi? I love mochi! Mochi is a Japanese rice cake made with glutinous rice flour…the texture is soft and chewy, I mean chewy…mochi can be made sweet or savory and can be mold into various shape. The same glutinous rice flour is used throughout Asian cuisine.
I made these rolls for a potluck party, and it was well accepted, so if you care for mochi you will enjoy this simple and easy recipe and the fun part is that you can color with whatever color you feel in the mood for, especially for making party or holidays theme…they sure make a great snack. Oh! In case you care, these are gluten free…
These rolls stay soft and fresh for a couple of days if kept in an airtight container at room temperature. I learned coloring the rolls from here.
100 g glutinous flour
15 g tapioca flour (omit for softer texture)
70 g sugar
160 g coconut milk
2 teaspoons rose water
3 drops red food coloring (or green, or blue, or purple, or orange, or black…)
Unsweetened coconut flakes
Grease a 8 x 8 inch tray with vegetable oil such as canola or corn oil, set aside.
Combine all the dry ingredients in a medium bowl. Add the coconut milk and stir well until all combined.
Pour the batter on the prepared greased tray, make sure that the batter is spread evenly. Steam for 12 to 15 minutes.
In the meantime mix the 2 teaspoons of rosewater with the red food coloring.
Remove mochi from the steamer and brush with the red coloring. Let the mochi sit for approximately 10 to 15 minutes.
With the help of a spatula or a knife release all the side of the mochi from the tray. Roll the mocha into a cylinder and gently remove from the tray, by placing on a flat plate. Let it cool.
Gently roll the mochi roll on a plate with coconut flakes and coat it evenly.
Cut the roll into approximately ½ inch.
If you enjoy this recipe using glutinous flour, you might want to check on a savory version…Mochi Cheese Balls (Brazilian Pão de Queijo).