If you have ever visited Yo! Sushi or even spent some time at a Japanese restaurant then you have probably heard of Mochi. I am a huge fan of visiting YO! Sushi but unfortunately here in Hertfordshire we don’t have any even close, so a Yo! Sushi visit always means a trip into London. I have been a massive Mochi fan ever since I first went to Yo! Sushi and I even had some at an all you can eat Sushi place in Florida when I was there last summer – there is something totally yummy about the soft, chewy feeling of Mochi. As I don’t get to sushi restaurants very often I decided it was time to try and make my own.
The how’s and the what’s!
16oz Glutinous Rice Flour
2 ½ cups of Sugar
2 ¾ cups of Water
12oz Almond Milk
½ cup of Cocoa Powder (you can omit this and add a food colour and/or flavour for different flavoured Mochi)
Cornflour for Dusting
* Sift Rice Flour into a bowl.
* Add Sugar and Cocoa powder, mix to combine.
* Add Almond Milk. DO NOT STIR.
* Add Water.
* Mix together with an electric whisk. Whisk until smooth.
* Preheat oven to 200 degrees Celsius.
* Line 3 9″ circular cake tins with foil (both bottom and side). Grease the tins with oil.
* Pour batter evenly across the 3 tins.
* Place another piece of greased foil on top of the pans. Ensure the foil is touching the batter.
* Bake for 1 hour.
* When cooked, let the Mochi cool in the covered pans for a further hour.
* Dust surface with cornflour.
* Take the foil off of the top of the pans, and invert on to the work surface.
* Carefully remove the foil from the Mochi.
* Sprinkle cornflour onto the top of the Mochi.
* Cut Mochi into 1 inch squares.
* Roll each square in Cornflour so all sides are covered.
You can keep this Mochi refrigerated in an air tight container and eaten within 2 weeks. Can be frozen and eaten within 3 months.