Bulgarianized Mochi

Combine the rice flour with the water, stirring with a wooden spoon until you get a smooth, homogeneous mixture. If it seems too dry, add more water — add 1 tablespoon at a time so you don't overdo it and make it runny. You should get a very soft dough.

It is best to mix the flour and water in a heatproof bowl. Once mixed, place the bowl in a larger vessel of hot water and cover with a cotton cloth. Put on a lid so the dough is tightly enclosed and let rest for 20 minutes. This makes the dough moister and more pliable.

Move the bowl to the stovetop. Start adding the sugar, stirring constantly, until it is fully absorbed throughout. The dough should become sticky and glossy.

Dust a work surface or tray generously with flour and turn out the dough onto it. Begin to knead lightly. At first the dough will be hot, but as it takes up the flour it will cool down.

When it becomes firmer, you can roll it out and cut it into all kinds of small candy-like shapes — squares, rectangles, sticks, etc. The Japanese eat mochi in various ways — boiled, steamed, fried, as grilled skewers, etc.

Photo: Istock.com

From the dough you can also cut larger circles and place in each about 1 tablespoon of fruit purée — from baked pumpkin, apples, plums, etc. Fold the purée over top and bottom, form a ball and leave for a few hours in the fridge. You will have a wonderful light, sweet dessert.