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.

Ingredients

• 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)

Procedure

1. Generously dust the bottom of a 9×9 pan with potato starch.
2. In a microwave safe bowl, combine mochiko, water, sugar, and vinegar and mix until thoroughly combined (I used a rubbermade spatula).
3. Microwave on High for 2 minutes. Knead/fold with spatula.
4. Microwave on High for 1 minute, parts should be translucent. Knead/fold with spatula.
5. Pour the dough on the potato starch covered pan. Generously dust the top of the mochi dough with potato starch.
6. While still warm, but not blazing hot that it’ll burn your hands, flatten the mochi.
7. Allow to cool, and cut into bit size pieces. Dust edges of each piece in potato start to prevent sticking.