I love the delicate flavor rose water adds to desserts. This mochi is very popular in our classes, and the rose flavor pairs well with the earthy-sweet red bean paste. Rose water can
be a strong flavor, so use a little bit at first and experiment with different levels to suit your taste. I suggest filling the mochi with sweet white bean paste mixed with ½ teaspoon rose water, Strawberry–Rose Truffle Filling, sweet red bean paste with fresh strawberries, or white chocolate chips with fresh strawberries.
© 2022 Kaori Becker / Storey · Reproduced with permission. · Excerpted from Mochi Magic by (c) Kaori Becker. Photography by (c) Nordeck Photography. Used with permission from Storey Publishing.
- Summer favorited Rosewater Mochi 09 Aug 06:49
- Luna D. favorited Rosewater Mochi 24 Apr 14:34
- Leonor R. favorited Rosewater Mochi 20 Feb 23:40
- Carla B. favorited Rosewater Mochi 06 Feb 00:17
- LizzyLovesSatan favorited Rosewater Mochi 02 Feb 23:42
- Crafterella featured Rosewater Mochi 30 Jan 23:00
- Sarah W. favorited Rosewater Mochi 30 Jan 03:03
- C.J. M. added Rosewater Mochi to Glorious Food! 29 Jan 18:32
- C.J. M. favorited Rosewater Mochi 29 Jan 18:32
- Storey Publishing published her project Rosewater Mochi 29 Jan 09:00
Whisk together the mochiko, sugar, water, rose water, and food coloring in a large microwavable bowl, stirring until no lumps remain and the mixture is fully incorporated.
Microwave, uncovered, on high for 2 minutes. Dip a spatula in water and use it to stir the mixture until fully mixed, about 2 minutes.
Microwave again for 2 minutes, then stir until evenly
incorporated. The mixture should look pink and glossy compared to the opaque batter it used to be.
Rub a large cutting board with cornstarch, focusing on the middle section of the board where the cooked mochi dough will be placed. Transfer the mochi to the center
of the board. Let cool for 5 minutes.
Lightly rub the some of the cornstarch over the top of the mochi. Carefully roll the mochi into an approximately 3-inch-wide log, with all sides adequately covered with cornstarch. If the mochi is still hot, use gloves or wait 5 more minutes for it to cool. Pinch off 7 or 8 equal-sized pieces, dusting each piece with cornstarch as you go.
Fill each mochi with a filling of your choice. Use plenty of cornstarch while working to prevent the mochi from sticking to your hands. Enjoy immediately or store at room temperature for up to 1 day or in the freezer for up to 1 month (defrost for 3 hours before eating).