As a Sansei child, my Japanese American parents use to buy white Mochi for eating on New Years Day (for good luck). I enjoyed eating it with sugar and soy sauce but other family members ate it with just soy sauce or in a soup.
I now live in South Florida and after several hours of searching for a place to buy the Mochi, I gave up. So I gave my Yonsei daughter a box of Mochiko and a recipe I pulled from the Internet. Shortly thereafter, I was invited back into the kitchen to taste her Mochi 2.0 which was made with the box of Mochiko, a Microwave Oven and Convection Oven.
Microwave Mochi 2.0 Recipe
Here is a recipe for making Mochi for New Years using Mochiko Flour in your Microwave and Convection ovens. You should plan to eat it the same day.
To Make:
1 cup Mochiko sweet rice flour (glutinous rice flour)
1 cup water
Katakuriko or corn starch for dusting.
1. Mix Mochiko and water.
3. Put in a microwaveable dish. Cover with plastic wrap.
4. Microwave on high for 6-8 minutes (depending on the power of your microwave). Take off plastic wrap. Cool for a few minutes. Cut using the cornstarch sparingly.
To Eat:
Heat up convection oven to 350 degrees Fahrenheit. Place the cake in the oven until it puffs and becomes golden brown.
Serve it with Sugar and Soy Sauce.
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