Moči

The flour for mochi should be sweet rice flour – mochiko. If you try with regular rice flour, the mochi will not turn out with a smooth and elastic consistency, they will crumble and will not be able to be rolled out. Mochiko is also rice flour, but it is ground from a special type of rice called glutinous rice.

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🌍 Bulgarian

Ingredients

2 c. c. mochiko (sweet rice flour)

2 c. c. water

1/2 c. c. sugar

cornstarch for coating

ice cream, sorbet, jam or other as desired

Method

In a suitable container, mix the water, sugar, and flour until a smooth dough forms, and heat it in a water bath.
Once the mixture has cooled slightly, shape it into thin patties.
Brush them with starch with a cooking brush so they don't stick together, and you can leave them in the refrigerator for a while to firm up.
A suitable way to store them in the refrigerator is to wrap each patty in fresh-keeping foil.
Remove them from the refrigerator and place a scoop of ice cream or fruit jam in the center of each patty.
Press the edges together and wrap them with the same piece of foil to maintain their shape.
Store them in the freezer to keep them fresh and refreshing.
All types of ice cream are suitable, but they are tastiest with fruit sorbets.