Materials

250g of glutinous rice flour, 20g of sugar, 300ml of water, a little oil, peanut powder, caramel sauce or condensed milk.

How to make

1: Mix glutinous rice flour and sugar together, then add water and mix well

2: Place in a model lined with parchment paper

3: Place in an electric pot with a steamer rack and add 2 cups of water to steam until cooked through, then spread a layer of oil on the surface to prevent it from drying out

4: Cool down, then wrap in plastic wrap and place in the refrigerator to cool down for 1 day. Take it out and slice it

5, put it into a non-stick pan and bake it on low heat without oil until both sides are lightly browned

6, sprinkle peanut flour in the pan and put it into the baked mochi with caramel sauce or condensed milk to finish it off

7

You can also bake it in a small oven, but you need to lay it on a sheet of paper to prevent it from sticking and bake it on high and low heat for about 7-8 minutes with the surface lightly browned.

Japanese BBQ Mochi

Materials

160g of glutinous rice flour, 90g of rice flour, 140ml of lukewarm water (60℃), 1/2 cup of soy sauce, 1/6 cup of cold water, 3 tbsp of mirin, soybean flour, 1 skewer, 1 grill, 1 grill rack

Methods

(1) Mix the flour with lukewarm water and knead it well, then knead it until it is soft.

(2) Roll into a rectangle.

(3) Cook the mochi in boiling water until they float.

(4) Remove from the water and place in cold water to cool down quickly, then remove and drain.

(5) Skewer mochi on bamboo skewers.

(6) Heat up the grill, brush the grill rack with thin oil, brush with sauce and set aside.

(7) Grill the mochi over low heat until lightly charred, then drizzle with sauce and enjoy.