Mochi Dumplings made with Glutinous Rice Flour

Name: How to cook Mochi Dumplings made with Glutinous Rice Flour - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 Mochi Dumplings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Mochi Dumplings made with Glutinous Rice Flour

‘Dango’ Dumplings are often made with ‘Shiratamako’ (白玉粉), Japanese Glutinous Rice Flour, but it is not easy to find where I live. I make these very rubbery and chewy Mochi Dumplings for desserts and soups using the commonly available Glutinous Rice Flour, which is available from most supermarkets in Australia. Imported Mochi is expensive. These Mochi Dumplings are a great alternative. If you are after larger pieces of Mochi, try my simple ‘Easy Mochi’ recipe.

Ingredient

Food ration :

18 Mochi Dumplings

100 g

Glutinous Rice Flour

80-100 ml

Warm Water *see ‘Step 2’

Cooking instructions

* Step 1

Place Glutinous Rice Flour in a mixing bowl. Add 80ml warm Water and knead, adding extra Water as required, to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.)

* Step 2

*Note: The amount of Water depends on the dryness of the flour. The dough should be dry to the touch and firm enough to roll into balls OR discs. If you need more Water, add a very small amount at a time.

* Step 3

Make about 2-3cm balls OR discs. Today I made 18 pieces.

* Step 4

Cook them in plenty of rapidly boiling water. When the Dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.