Originally posted September 26, 2011

mochi balls

Ingredients

  • mochiko (as much as you want)
  • water as needed

Directions

Mix the mochiko with enough water to form a cookie dough-like consistency. Break off and roll small balls of the dough into the size of donut holes. Bring a pot of water to boil, and also have ready a bowl of cold water.

Drop the balls of dough in the water a few at a time--cooking until they float to the top. Once they float to the top, scoop them out, and put them in the cold water just briefly to cool them down. Then roll in corn starch, potato starch or kinako. If you’re not using them right away, they can be kept in the fridge.

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Adapted from

Nichi Bei
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