Mochi (in Japan) or chapssaltteok (in Korea) are sweets made of sticky rice flour. They taste like soft rice dumplings. You can stuff it with anko, chocolate and even ice cream. Rice cake can be prepared in a variety of ways: steamed, in a microwave or like I do, in a ricecooker. When eating, be careful not to choke, just like the charming heroine of the drama “EXO next to door”.
I mainly use the Maangchi recipe: https://www.maangchi.com/recipe/chapssaltteok
-1 cup sweet rice flour with (sticky rice flour)
-1 cup of cold water
-1/4 cup of xylitol (or white sugar)
-1/2 teaspoon of powdered spirulina (or matcha tea)
– potato starch for dusting
-anko for filling
1.Fill 1/3 a cup of water and combine it with spirulina (or matcha tea). In a ricecooker bowl, mix the flour, 2/3 cup of water, water with spirulina and xylitol (or sugar) until a perfectly smooth consistency.
2.Put the ricecooker on the normal mode. It should turn itself off about 8 later. While cooking, sprinkle the silicone mat with potato starch, prepare a sharp knife, more potato starch for dusting and the filling (anko). The dough is quite dense and lumpy, so you have to knead it for a while with a wooden spoon (or spatula) to make it smooth and chewy.
3.Put hot dough on silicone mat sprinkled with potato flour. Dough may have some dark spots, but just pick it and get rid of it. Cover the top of the dough with flour so that it doesn’t stick. With a sharp knife divide the dough into 8 equal parts.
4.Sprinkle each part gently with potato flour on the still-sticking sides, stretch into a small pancake, brush the excess flour with your fingers (otherwise there will be a problem with gluing sides), put on the anko ball and wrap. Slightly squeeze the ends and put the finished mochi on a plate sprinkled with potato starch.