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Yes, you can!
Combine 1 cup of mochiko (rice flour), 1/4 cup sugar, and 2/3 cup water in a bowl or microwave-safe dish (or a greased tube cake pan), then loosely cover with plastic wrap and microwave for two minutes. Uncover, stir the mochi, then microwave for up to two more minutes until desired consistancy is achieved (make sure not to overheat, as the mochi will burn and become hard).
After cooking, spread mochi onto a pan or surface lightly coated with potato starch (katakuriko); if you don't have any on hand, you can use cornstarch or extra mochiko. Be careful when handling the mochi, as it will be hot. You can either cut up the mochi and eat as is (sprinkle some kinako - soybean flour - and sugar for a delicious treat), or pull off small pieces, roll them into a ball and flatten, add a filling (red bean paste is common), then pinch the ends together towards the center to seal.