180 g sticky rice flour *1
150 g water
100 g johaku sugar *2
40 g TREHA®︎
*1 Hinomoto Cereals Flour Milling Co.,Ltd/ Glutinous Rice Flour (Kiwamimurasaki-Mochiko)
*2 White sugar peculiar to Japan; granulated sugar with small amount of invert sugar syrup (Johaku sugar is a little sweeter than granulated sugar.)
Since it takes some practice to handle sticky mochi dough, try this recipe first. Once you get hang of it, you will find a wide variety of use including as non-gluten mochi crepes and mochi topping.
Mix sticky rice flour and water.
Cover the mesh inside of steamer by wet cloths, then place 1 in the steamer. Steam over high heat for 15 minutes.
Place the steamed dough in a copper pan. Mix johaku sugar and TREHA®︎ with the dough little by little. Add extra water (50 g in maximum) as needed to adjust softness of mochi.
Sprinkle potato starch (not included in recipe) on a tray, then place mochi from 3. Spread mochi 25 cm square, about 2 mm thick. Cut into 8 cm square.*
*8 cm square is for strawberry mochi crepe. Cut into different size according to applications.
Inhibition of starch retrogradation
150 g strawberry puree (20% sugar added)
15 g TREHA®︎
Mix all ingredients. Heat until the mixture thickens.
Preservation of flavor
1 sheet mochi
vanilla ice cream as needed
strawberry sauce as needed
Wrap the ice cream with mochi sheet then pour the sauce on.