Quick Mochi Cakes
An Original Recipe by Not Quite Nigella
Makes approximately 20-24 cakes (depending on size)
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1 cup of white sugar
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2 cups of water (do not use warm or hot water)
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3 cups of glutinous rice flour
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1/2 jar of Coconut Kaya jam ( spoon into 1.5cms balls and freeze - it will not freeze hard but it will be firmer)
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1/2 cup of dessicated (not shredded) coconut
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Patty pans
Buyer's tip: Glutinous Rice Flour, Lotus Paste and Coconut Kaya jam can be found at Asian grocery stores
1. In a large bowl mix sugar, water and flour and try to get rid of any larger lumps. To quickly get rid of the smaller lumps pass the liquid through a sieve into another bowl and press out the lumps with the back of a spoon.
Step 2 - Cover with cling wrap and microwave for 12 minutes on 70% power (this is using a powerful microwave, if you have a low or medium watt microwave perhaps give it a minute longer).
Step 3 - Get your mise en place ready as the mochi cakes are sticky and you want everything at your disposal when you start. Have a bowl of cold water at the ready and 2 plates and wet both of the plates lightly to avoid it sticking. Also have a bowl of dessicated coconut and your Coconut kaya jam balls ready with a teaspoon. Place patty pans on the table too ready to put the cakes in.
Step 3 - Wet two soup spoons with the water and spoon out 4 or 5 rounds onto the wet plate. Cover the remaining mochi mix with the cling wrap. Remember that the mochi will stick to itself well but it will not stick as well if it's wet or has the jam on it and therefore will not seal up properly so don't use too much water. With wet fingers, stretch out the mochi into a flat circle. Place jam or lotus paste in the centre and using your hands, seal up by pressing the edges against each other.
Step 4 - Roll in coconut and place on patty pan. Can be stored in an airtight container at room temperature.