Ok, so I purchased this product:
http://www.choheng.co.th/product_detail_riceflour.htm
to try and make this recipe for microwave cocoa mochi:
2 tbs unsweetened cocoa powder
2 cups sugar
1 cup water
1 box (1#) Mochiko Blue Star Brand Sweet Rice Flour
3 cups water
extra cocoa powder for dusting
In medium saucepan, using a whisk, combine sugar and cocoa together very thoroughly. Then add 1 cup water and mix well. Heat syrup over medium high, stirring until sugar is dissolved. Set aside.
Using a whisk, thoughly mix flour and 3 cups water in a large microwavable bowl until smooth. Cover and microwave 5 minutes on high. Remove from oven and using a large spoon, mix thoroughly. Return to oven, uncovered, and cook an additional 5 minutes on high.
Remove from oven. Add cocoa syrup and mix thoroughly.
Pour mixture into a 9 x 13 inch nonstick baking pan lightly coated with nonstick cooking spray. Let mochi cool overnight or until firm.
Dust top with cocoa powder and invert contents onto a cutting board dusted with cocoa powder (before inverting pan, gently pull the mochi along the pan sides free).
Cut mochi into small pieces and dust all surfaces in cocoa powder.
Store in airtight container and refrigerate.
Sounds great to me, but I’m used to making mochi in pans in the regular oven, usually with coconut milk and Blue Star brand mochiko, which I cannot get my hands on here. If I could get that damned Blue Star brand here we would not be having this conversation. I DID find this bag I hold in my hands here… Is anyone versed on mochi (microwave and otherwise) and mochiko who can give me some guidance?
If the verdict is bad, I’ll survive, I have a back up plan- I am confident I can use this for something like mochiko chicken, which I also like. But I wants me some cocoa mochi, and this recipe is intriguing.
For the nitpicky, I think this might more properly be called ‘dango’.
Thanks,
-BB
