Mochi with Corn Syrup
A traditional Japanese mochi made with glutinous rice flour and corn syrup. Traditionally prepared during a ceremony called "mochitsuki"; eaten year-round but a traditional New Year dessert. In the past mochi was eaten only by the Emperor of Japan and the nobility, and it carries an omen of good luck. Mochi is a talisman for happy marriages and is therefore eaten on the wedding day; the long strands of freshly made mochi are believed to symbolise a long life.
Ingredients
| 300 гр | sticky (glutinous) rice flour (called "Motiko" in Japan) |
| 350 мл | water |
| 150 гр | sugar |
| 5 гр | vanilla |
| 2,5 супени лъжици | corn syrup |
| 10 гр | potato starch |
Instructions
You can use a microwave oven to prepare the dough.
- For the microwave, combine all the ingredients (except the starch and the fillings) in a microwave-safe glass bowl. Cover the bowl (preferably with cling film) and place it in the microwave at maximum power for about 2 minutes. After the set time, stir the mixture and return it to the microwave for another 4 minutes.
- Place the resulting mass onto a board previously dusted with starch.
- The dough should be divided into 20 equal pieces, each of which is later rolled into a flat little pancake. Place your chosen filling into the pancake and close the pancake like a pouch, "pressing" it shut.
- From the dough you can also cut larger circles and put fruit puree into each — from baked pumpkin, apples, plums, etc. Wrap the puree top and bottom, shape into a ball and leave for a few hours in the fridge. You will have a great, light, sweet dessert.
- It is advisable to lightly roll the finished product in starch; the "closing" spot of the ball is turned face down.