麻薯 （Mochi）

久违了的麻薯。

这个东西是我女儿很喜欢的。

不知多少次她说想吃，叫妈妈做给她吃，但是坏蛋的妈咪就是没有动手的意思。

每次她提起麻薯，妈咪也总是有很好的理由推掉她的订单。

她最喜欢芒果口味的麻薯，当然没有芒果的话，花生也是不错的替代品。

偏偏妈咪喜欢抹茶加日式红豆馅，所以只好做两种口味了。

今天用了两种方式做这两种口味的麻薯。

抹茶的麻薯用小火煮，原味的就用老方法，微波炉。

最后，我还是觉得微波炉来得简单容易。

当然我的喜好未必是最好的方法；毕竟每个人都可以选择适合自己或偏爱的方式。

最重要是把糕做出来就ok 了。

过程嘛，当然是自己觉得舒服，ngam 就可以了。

今天的麻薯用了一个新朋友, Amy 给我的食谱。

虽然只见过她一次，但是觉得这朋友，友善谦虚，很好学哦。

跟她要食谱她也二话不说的给了我。

给食谱的过程还有劳另一个朋友转载给我（因为她没有我的网址）；

真的是感恩。

我今天懒惰，就直接把食谱拷贝过来了，是英语版本的。

当然，我还是做了一些认为适合自己的更改。

食谱很好，即使不改也很好吃的；因为我吃了Amy做的，所以可以非常可定。

谢谢Amy的分享，希望往后我们有机会再一起学习。

噢噢！差点忘记提一下我女儿昨晚做给我的小篮子。她说送给我拍照用。刚好就做了她喜欢的麻薯，装进去给她，她很高兴哦。他送我篮子，我送她麻薯，有来有去，礼尚往来，美德嘛，东方人要有的，对不？

Amy's Recipe: 

Skin:

• 220g glutinous rice flour
• 100g icing sugar – can reduce the sugar especially if you are using sweetened fillings like red bean paste that are commercially prepared
• 350ml water – I prefer to reduce it slightly to 330 ml so that the dough is not too sticky and it will also be slightly more “q”
• keep some glutinous rice flour for dusting purpose
• Fillings： peanut, red-bean paste, lotus paste, yam paste or mung-bean paste. 

Method:

1. Roll your desired fillings into balls and chill the balls – other than peanut - in the fridge so that they are more firm and easier for wrapping later. 
2. Mix the glutinous rice flour, icing sugar and water and mix well. For variation, you can use black glutinous rice flour instead of white glutinous rice flour. You could also add desired coloring or flavor such as matcha, pandan etc.
3. You can cook the above mixture over the stove or using microwave. a. If using the stove - Stir the mixture continuously while the heat is on. Use small to medium fire until a dough is form. The mixture is cooked if it turns slightly translucent in colour. 
4. If using microwave oven – heat on high for 1 min bring out and stir thoroughly. Repeat the process 3 times every one minutes. Stir well each time. If the dough is not cooked yet, repeat the heating and stirring process every 30 seconds till it is cooked. This is to prevent the dough from being over-cooked.
5. Let the dough cool down slightly before wrapping. Cover the dough with a cloth to prevent drying.
6. Lightly fried some glutinous rice flour and put it in a plate/ bowl for dusting purpose.  
7. Use a spoon, dust it and scope a ball of dough into the plate or bowl with glutinous flour for dusting. Use the spoon to roll the dough and ensure the ball is evenly dusted. Dust your hands before picking up the dough for wrapping.
8. Press the centre of the dough down to create a hollow for the fillings. Wrap the fillings and shake off excess flour on the outside.
9. Put the mochi on a paper casing.

** Note: The mochi can keep well for 2-3 days without the dough hardening if kept in air-tight container.

I made some changes on the above recipe:

Skin: 

• 150g glutinous rice flour, 10g macha powder, 50g icing sugar, 200ml water
• 3tbsp of potato flour
• additional fried glutinous flour for dusting

Method:

1. Mix the glutinous rice flour, macha powder, icing sugar and water in a pyrex bowl. Stir well and cover with cling wrap. 
2. Heat on high in microwave oven for 1 min bring out and stir thoroughly. Repeat the process 3 times every 20 sec. (depends on the power of your microwave, mine is 1000W) Stir well each time till it is cooked. 
3. Scoop down the dough in the potato flour bed. Lightly knead the mochi, adding more potato starch as needed, until the mass of rice is no longer extremely sticky to the touch. Rolling it into a thin layer of starch and divide it into 12 equal portion.
4. Place a teaspoonful of filling in the center. Gather the ends of the circle together to form a ball with the enclosed filling. 
5. Roll the mochi ball in fried glutinous rice flour; shake off excess flour and put the mochi on a paper casing. Eat as is.