Not too surprising for those who bake frequently, a higher hydration mochi dough yields a softer mochi. In looking at some mochi recipes, the volume ratio is noted as 1:1:1 mochiko to water to sugar. From a weight perspective, this is about 1:1.6 mochiko to water ratio. To make it easier for me, I settled on 1:1.5. And since equal ratio of sugar seemed too extreme for me, I went with 0.5.
The result was a dough that had similar consistency to pancake batter pre microwave. Since there was less mass than my earlier attempts, total microwave time was reduced to 3 minutes. And finally the end product was more tender. This is a nice consistency if I wanted to have filled mochi, but as a stand alone product, it’s a touch too soft for me.
- 100 g mochiko
- 150 g water
- 50 g sugar
- couple of drops of rice wine vinegar
- Potato starch for dusting
- 2 g of matcha (optional)
- Generously dust the bottom of a 9×9 pan with potato starch.
- In a microwave safe bowl, combine mochiko, water, sugar, and vinegar and mix until thoroughly combined (I used a rubbermade spatula).
- Microwave on High for 2 minutes. Knead/fold with spatula.
- Microwave on High for 1 minute, parts should be translucent. Knead/fold with spatula.
- Pour the dough on the potato starch covered pan. Generously dust the top of the mochi dough with potato starch.
- While still warm, but not blazing hot that it’ll burn your hands, flatten the mochi.
- Allow to cool, and cut into bit size pieces. Dust edges of each piece in potato start to prevent sticking.