Tofu Mochi

Name: How to cook Tofu Mochi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 3 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Tofu Mochi

‘Mochi’ is Japanese rice cake made of short-grain glutinous rice. It is similar to ‘Dango’ but the texture is a lot more rubbery and gooey. It is not easy to make ‘Mochi’ at home from scratch, but this ‘Tofu Mochi’ is absolutely easy. It looks like ‘Mochi’ and texture is the same, and it is much more nutritious because it is basically Tofu.

Ingredient

Food ration :

2 to 3 servings

1 pack

(*300g) Silken Tofu

100 g

Potato Starch Flour *OR Corn Starch OR Tapioca Starch

Cooking instructions

* Step 1

Place Silken Tofu and Starch Flour in a heat-proof bowl, use a hand blender or a whisk to mix until smooth (or almost smooth).

* Step 2

Cook in the microwave at medium power about 600W for 2 minutes. Mix well, then cook again at medium power for 2 minutes. Cook for extra time if required. *Note: You can tell if it is cooked as the colour changes darker when cooked.

* Step 3

The gooey paste is very sticky. Use a wet spoon or wet hands to make bite-size balls. Enjoy with your favourite topping and sauce. *Today I served with Kinako Sugar and ‘Tsubu-an’ (Sweet Azuki Paste).

* Step 4

*How to make Kinako Sugar: ‘Kinako’ is finely ground Roasted Soy Beans. Mix a same amount of ‘Kinako’ and Caster Sugar with 1 pinch Salt.

* Step 5

*Other Topping Suggestions: Muscovado (Dark Brown Sugar) Syrup and ‘Kinako’, Cinnamon Sugar, Matcha Sugar, Condensed Milk, Caramel Sauce, Chocolate Sauce, Matcha Syrup, or etc.