In Japan, rice is considered a symbol of wealth and prosperity. Rice is used as the basis for the preparation of many dishes of the national cuisine. Glutinous rice, also known as sweet rice, is the second most popular rice in Japan. When cooked, this rice becomes even more sticky and can be used for making desserts. One of the most common sweets in Japanese cuisine is called mochi, which are very tender and sweet-tasting rice cakes.
It is necessary
- - 400 grams of mochiko (rice flour)
- - 3 glasses of sugar
- - ½ cans of condensed milk (for sweeter and more stringy mochi)
- - 1 can of coconut milk
- - 1, 5 glasses of water
- - food coloring (preferably red)
- - katakuriko (potato starch), can be substituted with cornstarch
- Kitchen appliances:
- - 3 round baking tins (20 cm diameter)
- - whisk
- - vegetable oil for lubrication
- - foil
- - large bowl for dough
Instructions
Step 1
Sift the motiko into a large container.
Step 2
Add 3 cups of sugar. Please note that you should not take too large a glass for the measurement.
Step 3
Pour in unsweetened coconut milk, water and a few drops of food coloring. Beat the mixture with a whisk.
Step 4
Preheat the oven to 220 degrees. Put the foil into baking tins and grease them with oil.
Step 5
Bake mochi for 1 hour.
Step 6
After the mochi are cooked, let them cool for an hour, carefully remove the top layer of foil and sprinkle generously with starch. The most delicate dessert is ready.
