I've tried several mochi recipes (steaming, cooking in balls in boiling water) to make for a Girl Scout event. Of the three recipes I've tried, I found this one is the best. I lived in Japan for a year and found that this recipe has a great, soft texture. I added two drops of red food coloring (which looks like traditional Japanese mochi). You could also add two drops of green food coloring as well. Traditional Japanese mochi is usually pink, green and white. I LOVED the powder that is used in this mochi recipe. I do not like using plain cornstarch (has a chalky feel), so the addition of sugar and salt made it perfect! I can say that if it is cooked too long you will get hard corners (I'd use the shortest cooking time). I used an 8 x 8 glass baking dish. If you don't have a plastic knife, just dip your knife in the powder before each cut. I found that this worked well. Also, mochi is kept at room temperature. So, do not put in the refrigerator, or else you will get hard mochi. Good luck!
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I've tried several mochi recipes (steaming, cooking in balls in boiling water) to make for a...