Mochi are traditionally eaten on new years celebrations in Japan. They are so delicious that occasionally people suffocate from eating too many too fast. This is a basic recipe from glutinous rice flour with an icecream filling made from coconut milk and a lemon. First I show you how to make the icecream since it needs to be in the freezer for at least 4 hours.

Step 1: Ingredients Icecream:

400 ml coconut milk
100 grams sugar
1 lemon

Equipment:

Kitchen Scale
Bowl (metal)
Mold for praline (optional)

Step 2:

You need 2 cooking pots. Melt the sugar in one pot at medium heat. Stir it until it becomes gooey. Preheat the coconut milk in the other pot.

Step 3: Thickening:

Add the hot milk to the molten sugar and mix. Now add the juice of the lemon and maybe abrade some of the lemon zest. Mix well.

Step 4: Freeze:

Fill the mix into molds or a flat covered bowl made of metal. Put in the freezer and stir occasionally within the first hour to prevent big icewater crystals.

Step 5: Monchi Ingredients:

150 grams glutinous rice flour
150 ml water
Potato starch (for the baking mat)
Pinch of salt (optional)

Step 6: Equipment:

Kitchen scale
Wooden spoon
Cupcake holders
Silicon baking mat

Step 7: Instructions:

Mix the 150 grams of glutinous rice flour with 150 ml of water in a pot at medium heat and stir well to avoid lumps.

Alternatively you can mix it all in a glass bowl and put it in your microwave. At 600 watt for 2 minutes, stir well and then another 2 minutes.

Step 8:

Spread the potato starch on the baking mat. If it has too many lumps it is better to sift it before. Heat and stir the rice flour until the mix changes colour. When the whole mass looks gooey, take it out of the pot and lay on the baking mat. Let it cool down.