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.
© 2021 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.
- Leonor R. favorited Rosewater Mochi 20 Feb 23:40
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- C.J. M. added Rosewater Mochi to Glorious Food! 29 Jan 18:32
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- 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).