Mochi

[Rainy]

I want to bake mochi cookie but I followed exactly from the YouTube video I learnt from, mine just came out hard and not stretchy. I am using glutinous rice flour 70g, corn starch 20g, sugar 15g, milk-40g, unsalted butter 15g. Not sure is it the bowl I using or the heat is not right.

 

[V. Georgieva]

I recommend this video. Very precise instructions and good result.

 

[Norcalbaker59]

I want to bake mochi cookie but I followed exactly from the YouTube video I learnt from, mine just came out hard and not stretchy. I am using glutinous rice flour 70g, corn starch 20g, sugar 15g, milk-40g, unsalted butter 15g. Not sure is it the bowl I using or the heat is not right.

This is the best way to make mochi.

Mochi - U-Taste

Soft cake, handy recipes, fine kitchen tools, all in here.

u-taste.com

 

[LindaHolmes]

Here are some quick tips for making mochi that is soft and chewy:

• Use warm milk, not hot.
• Knead the dough longer to develop the gluten.
• Let the dough rest for at least 30 minutes before shaping and cooking.
• Follow the correct cooking method and timing.
• Experiment with different ratios of glutinous rice flour and cornstarch.

If you're still having trouble, you can try adjusting these factors slightly.

 

[JoshuaWalton]

It sounds like the heat might be the issue! When making mochi, it’s important to steam or heat it gently to ensure the glutinous rice flour cooks properly and becomes stretchy. Maybe try adjusting the heat or steaming it instead of microwaving, if that’s what you used. Hope your next batch turns out perfect!