Three Flavors of Mochi
Sunday, March 20th
4:00 PM - 5:45 PM Pacific Time
Join Yoko from Osaka and learn how to make not one, but THREE types of mochi — mochi dumplings in a coconut sauce, stuffed mochi with a sweet filling, and chewy baked mochi donuts. A great dessert for those with dietary restrictions since they can be made gluten-free and vegan!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Mochi
Serves 2
Pon de Ring Mochi Donuts
100 grams (1/2 cup + 2 tablespoons) shiramatako glutinous rice flour
Note: Recommended to use shiratamako rice powder (link above) as it is more crumbly. If you cannot find this, you can use mochiko but it is more powdery so the taste and texture will be different.
50 grams (4 tablespoons) all-purpose flour
Gluten-Free Substitution: Cup4Cup Gluten Free Flour
5 grams (1 teaspoon) baking soda
30 grams (2 1/3 tablespoons) sugar
Pinch of salt
50 milliliters (3 tablespoons + 1 teaspoon) milk or water
Vegetable oil, for frying
Shiratama Coconuts
50 grams (4 tablespoons) shiramatako glutinous rice flour
Note: Recommended to use shiratamako rice powder (link above) as it is more crumbly. If you cannot find this, you can use mochiko but it is more powdery so the taste and texture will be different.
40 milliliters (approximately 3 tablespoons) water
50 milliliters (3 tablespoons + 1 teaspoon) coconut milk or cow’s milk
Optional: Azuki bean paste
Daifuku Mochi
50 grams (4 tablespoons) shiramatako glutinous rice flour
Note: Recommended to use shiratamako rice powder (link above) as it is more crumbly. If you cannot find this, you can use mochiko but it is more powdery so the taste and texture will be different.
60 milliliters (4 tablespoons) water
13 grams (1 tablespoon) sugar
2 tablespoons all-purpose flour, for dusting
Gluten-Free Substitution: potato starch or rice flour
Filling options:
Pumpkin puree + sugar
Dollops of whipped cream, frozen (omit if vegan)
Fruit pieces like strawberries, pineapple, or orange
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
Mixing bowls and mixing spoons
Sauté pan, for frying donuts
Kitchen tongs or chopsticks
Medium-size pot
Microwave
Optional: Kitchen thermometer
General Steps
Mix, shape and fry pon de ring donuts. Cover with melted chocolate.
Mix, shape, and boil shiratama coconuts mochi.
Mix, shape, and fill daifuku mochi.
Serve and enjoy!
Check out more classes with Yoko in Osaka!
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