1 cup mochiko sweet rice flour (glutinous rice flour)
1 cup water
1⁄4 cup sugar
katakuriko, for dusting (potato starch)
Mix mochiko and sugar in a bowl.
Add water and mix thoroughly. (will be watery).
Put in a microwaveable dish. Cover with plastic wrap.
Microwave on high for 4 minutes. Take off plastic wrap. Cool for a few minutes, if you want. Cut. Serve.
Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put the mochi on cellophane.
Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed.
Variations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. >> For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking.
Recipe by: Secret Teenage Chef