Quince jelly mochi
Ingredients (makes 8-10)
- 60 g glutinous rice flour
- 2 tbsp sugar
- 80 g water
- Corn starch
- 100 g quince jelly
Method
- 1. Place the water and sugar in a microwave-safe bowl and stir until dissolved.
- 2. Add the glutinous rice flour and mix with a whisk until obtaining a homogeneous dough.
- 3. Cover and place in the microwave. Cook for one minute at maximum power. Remove the bowl from the microwave and let stand for one minute covered.
- 4. Arrange the cooked dough on a surface sprinkled with corn starch.
- 5. Roll out the dough on the surface to a thickness of one centimetre and sprinkle some more corn starch on top.
- 6. Cut the dough into eight to ten individual portions. Cut the quince jelly into eight to ten finger-thick pieces or in proportion to the dough.
- 7. For each portion of dough, place a cube of the quince jelly in the centre and fold it into a ball. Remember to sprinkle your hands with corn starch to prevent the dough from sticking to your hands.
- 8. Save and serve at room temperature.
