Reviewed: May 10, 2012

Worked well, I didn't have any problems, but next time I would add less salt to the covering. Otherwise, the turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tinderblast

Reviewed: Jan. 2, 2012

Simple to make and very good. Cooked it for 8 minutes in a 8 x 8 glass pan. Used Splenda instead of sugar (and used less than the 1 cup). Used a small sprinkling of corn starch on the outside to keep it from sticking to everything instead of the potato starch, sugar and salt.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jae

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Dec. 31, 2011

This recipe is pretty darned good and very easy. For traditional mochi to serve with azuki beans, I would decrease the sugar, even by half. I added a few drops of canola oil and a few drops of vanilla. I microwaved 3 minutes on low, 3 minutes on medium, and 3 minutes on high. Didn't have potato starch, so I rolled it in powdered sugar. The original recipe tastes sweet, more like manju. All in all, easy and delicious! Fresh is definitely better than buying store bought or making mochi (pounding) the traditional way. My Japanese grandmother is probably turning over in her grave...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sdavishb

Reviewed: Oct. 21, 2011

Great! I've wanted to make a sugar-free version of this for myself for ages and this finally gave me the confidence to do it. I used xylitol (a natural sugar alternative that's low glycemic) in place of the sugar and it worked really well. Next time, I'll use a tiny bit less since than the recipe calls for since I prefer it less sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mandi_in_Toronto

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 23, 2011

Delicious! This was so easy, and it turned out great. I added a bout half of the original amount of sugar, because I was going to stuff them with sweet bean paste. I'm glad I did, because I feel like one cup would be too much. o.o I also halved the potato starch recipe and used cornstarch instead, it turned out fine and there was more than enough for my mochi.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Alyssa

Reviewed: Feb. 28, 2011

Great versatile recipe, thanks for posting. It is VERY GOOD with one change: try subbing 1 c. of coconut milk for 1 c. of the water. I ate that whole batch in one day BY MYSELF. Another good version: try adding 3T sifted cocoa for chocolate mochi.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Julie

Reviewed: Jan. 21, 2011

Great recipe! But I didn't really like how the starch mixture made the mochi kind of salty. I think I'll leave out the salt next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gluk0se

Cooking Level: Beginning

Home Town: Richmond, British Columbia, Canada

Reviewed: Dec. 13, 2010

Great recipe. You can also use a pizza cutter to slice up the mochi. I simply dusted a cutting board with potato starch, "peeled" the mochi onto the board from an 8x8 pyrex, dusted it with more starch, and then used a pizza cutter to cut it up. After cutting it, I dusted it again to get into the cracks, separate the pieces and dust it in the extra starch and then it can be stored.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

ilovemath

Reviewed: Nov. 24, 2010

I agree with a previous comment. Reduce the time tot 6 min in the microwave and replace vinegar for a few drops of vegetable oil. I rolled it in corn starch (it's what I had on hand) and it came out GREAT! You could also roll it in more mochiko, but it tends to have a grainier texture than the potato or corn starch. I found that using the powdered sugar to roll in (like other comments have suggested), made a mess. The mochi was a little warm when I formed them into balls and it melted the powdered sugar. tip: when using powdered sugar, make sure the mochi is cooled off.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ohanarich

Reviewed: Oct. 22, 2010

Very manageable for my first attempt. I used green tea instead of water to make green tea mochi ice cream. Also, for my surface, I used potato starch and CONFECTIONERS' sugar and salt.

Was this review helpful? [ YES ]
7 users found this review helpful