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Microwave Mochi
2 cups mochiko (sweet rice flour)
2-1/3 cups sugar
2 cups water
1-1/2 teaspoons flavored extract, such as cinnamon or lemon (see note)
3 or 4 drops food coloring
Katakuriko (potato starch flour) to coat mochi
Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 10 to 12 minutes, or until mochi has a dry surface and transparent appearance.
Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible; otherwise, liquid will harden katakuriko.
Turn cooked mochi onto a large platter or a wood cutting board dusted well with katakuriko. Dust mochi with more katakuriko.
Use a nonserrated plastic knife (those from McDonald's work well) to cut mochi into bite-size pieces. Coat all sides with katakuriko. Makes 40 pieces.
Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather. Or freeze in an airtight container.
Note: For pina colada-flavored mochi, add 1 teaspoon EACH coconut and pineapple extracts.
Cooking times may vary with differing cookware and microwave ovens.
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Sounds like fun, but that's a lot of sugar. Still, I will try it as written.
Yum, maybe not too good for the waistline but I think maybe the consumption of this may be worth a bit of physical exercise! Seems so simple when you can use appliances like microwave ovens to speed things up.
Thanks